- 1 pound sheep’s or goat’s milk french feta, drained and broken into rough ½ inch pieces or crumbled
- 2 medium red bell peppers, roasted, peeled, seeded, and roughly chopped and drained of excess juice
- 2 teaspoons Aleppo chilies plus a pinch for garnish
- 1 teaspoon urfa chilies plus a pinch for garnish
- ¼ teaspoon smoked spanish paprika plus a pinch for garnish
- 1 teaspoon lemon juice
- ¼ cup olive oil
- Place all the ingredients in a medium mixing bowl and combine them so that the sweet and hot peppers coat the cheese.
- In’ food processor, fitted with a metal blade, puree the mixture for about 2 minutes, until very smooth and creamy. The mixture will be quite loose, but it will set when it’s chilled in the refrigerator for about 30 minutes before serving.
- Place the mixture in a crock and sprinkle it with a pinch of all three of the chilies to garnish and show them off.