Grill the capsicum using a grill pan on the stovetop or the oven grill function. Grill until the skin is blackened, then place it in a small bowl covered by a plate and let it cool for 5 minutes, then peel off the charred skin and remove the inner seeds. Finely chop the capsicum then set it aside.
In a small bowl, crumble the feta cheese and drizzle in the olive oil. Mash with a fork until the feta becomes a paste. Add the Greek yoghurt, Aleppo Peppers, chopped grilled capsicum and finely diced fresh hot chilli pepper and mix thoroughly with the fork until well combined.
Transfer to a serving dish and garnish with a sprinkle of Aleppo Peppers.
Enjoy with toasted pita bread or as part of a mezze platter.
*Tirokafteri is traditionally a rustic, textural dip best made by hand. You want to be able to see flecks of the different ingredients, especially the feta cheese. For those preferring a smoother finish, all ingredients can be placed in a blender and blended until smooth and creamy.
