Take a Dip on The Wild Side

Also called ktipiti, tirokafteri is a spicy (kafteri) cheese (tiri) dip made with garlic, olive oil, chillies, feta and strained yoghurt. The yin to tzatziki’s yang, tirokafteri is hot, tangy and creamy. If you’re not using it as a dip for veggies, you could just slather it on toasted bread. We won’t blame you.

Made with just three ingredients – eggplant, tahini, olive oil – this Levant dish is the perfect blend of smooth, smoky and savoury. The eggplant is grilled before peeling,  letting the pulp soften and pick up its unique smoky profile before being mashed with the other ingredients. Because of its heavy consistency, you’re going to want to skip the nachos with this one and reach for something sturdier, like pita bread.

Ever thought of using mashed potatoes as a dip? No? Well, the Greeks have. Meet skordalia, the garlickiest mash around. Made with potatoes, olive oil, red wine vinegar and a lot of garlic, skordalia is normally served with fried cod or boiled beets, but you can just dig in with flatbread. Delicious either way.

If you’re ready to go full Club Med, our Mediterranean Fair is happening 5th to 29th September, complete with freshly baked flatbreads for all your dipping needs. More info right here. See you soon!