Luckily, there are local farmers who are way ahead of me, so my recent hankering for Falafel could be sated along with an accompaniment of Cucumber-Yogurt Sauce made with delicious hot-house cucumbers. There was another sauce I wanted to try, however, and my tendency to scarf down all the cucumbers I buy at the farmer’s market before I can use them in any sauce or dish made me think it would be good to have a backup. It’s a very simple, very spicy feta cheese sauce with a touch of yogurt.
There’s a pizza restaurant just up the river that serves some fabulous spicy gyros and a spicy chicken salad that each are dressed with an amazing feta sauce. The sauce is rich and briny from lots of feta cheese and red-orange in color from a generous amount of some kind of hot chile sauce. It’s very spicy but unmistakably feta-y as well. I’ve wanted to reproduce it since the first time I tasted it.
Now, I’m not going to say that I’ve achieved a perfect reproduction in the simple recipe I offer below. I think something is not quite right or is missing or perhaps the differences can be accounted for by my particular brand of feta or chile sauce. At this point, I don’t care. I made a delicious sauce with ingredients I always have or can get easily and can make in just a minute or two in a mini food processor.
This sauce is so simple, one could really do a lot of things to it or with it. I think it could be thinned with extra yogurt or buttermilk to make a salad dressing and that some mint or parsley could be nice flavor additions. I served it with falafel that I formed into small balls before frying and used it as a dipping sauce, but it’s also good with falafel patties in a pita pocket. It could be any other sandwich or burger spread as well.
Spicy Feta SauceYou could probably use any hot chile sauce you like. I used Sriracha, mostly because it is a thicker sauce. The amount I used makes this quite spicy. Adjust to your liking.
½ cup crumbled feta cheese1 tablespoon Sriracha (or other chile sauce)
2 tablespoon plain yogurt
1. Combine all three ingredients in a miniature food processor. (You could use a larger processor, but the recipe makes a small amount.) Process until the sauce is mostly smooth, but there are still a few very small feta chunks present. Chill until ready to serve. Keep leftovers refrigerated for a few days.
Makes about ½ cup.
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