Zucchini Rolls with Spicy Cheese
Appetizers Simple Recipes Lacto-Ovo Vegetarian Recipes Cheese Greek
Some time ago Bogdan Pavel sent me the recipe for tirokafteri, a very delicious spicy feta cream. To add my own contribution to this post, I wrapped the cream in grilled zucchini slices. It turned out amazing.
Ingredients
2 small zucchini
black pepper
a little olive oil
Spicy Cheese Cream (Tirokafteri)
200g feta (sheep and goat)
50g danish white cheese
1 tablespoon Greek yogurt or sour cream
2 green hot peppers
50ml extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
How to prepare zucchini rolls with spicy cheese
- Roast the hot peppers over a stove flame until charred all over (see photo 1). Peel them, then remove the stems and seeds and dice them.
- Put the peppers in a mortar and pound while drizzling in the olive oil in a thin stream, like making mayonnaise. At the end add the lemon juice in the same manner.
- Put this "mayonnaise" in a blender together with the cheeses, sour cream (I used danish white and sour cream to give creaminess to the mixture) and oregano and blend until you get a paste. Put the paste in a bowl. The paste can be eaten as is, on toasted bread or flatbread/pita. To use it as a filling, refrigerate for a few hours to firm up a bit.
- Slice the zucchini into thin lengthwise slices (see photo 2; I used this mandoline to slice them). Lay the slices side by side on a wide platter, then sprinkle with black pepper and brush with olive oil.
- Heat a grill pan very well and grill the zucchini slices for about 2 minutes on each side. Remove onto paper towels and let cool completely.
- Place a teaspoon (not too generous) of spicy cheese cream on each zucchini slice. Roll up.
Roasted hot peppers
Thin zucchini slices
