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Tirokafteri Naanwich

Hercules meets Bollywood with this simple and quick Tirokafteri Naanwich.

I first came across Tirokafteri at the Malibu Farmer’s Market last week. The best way to describe it is like a spicy Greek cream cheese made from feta, chillies, and greek yogurt. I also picked up some fresh Kalamata olives at the market, and put together this sandwich. Of course, you can vary what veggies you put in. If you like it warm, maybe try this panini-grilled with roasted zucchini and red peppers. You can’t go wrong with naan…or tirokafteri.

Tirokafteri Naanwich

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Ingredients:

1 whole-wheat Naan (eggless), halved
Tirokafteri
Roma tomato slices
Cucumber slices
Kalamata olives, sliced
Handful of organic arugula

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Bake the naan in the oven at 375 F for about 7-10 minutes. Meanwhile, prep all veggies and Tirokafteri

Tirokafteri Ingredients:

250 g Greek feta cheese, cubed
1-2 tbsp Greek Yogurt (I use Fage)
1 tbsp Extra virgin olive oil
1/2 tsp dried oregano
1 small fresh green chilies, seeded and finely chopped
Basil leaves (optional)
Crushed red pepper flakes
Black Pepper

Blend all ingredients in a food processor until smooth! Now, spread this on your warm naan.

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Toss on a handful of wild arugula.

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Add tomatoes…

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Some cucumbers…

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Kalamata olives…

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Grind some fresh black pepper, or sprinkle on some Chaat masala, and fold it over! Secure with toothpick.20140118-212723.jpg

Enjoy! If you like it warm, use a panini grill once assembled.

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