1 tablespoon olive oil
1 small red chili pepper, cored, seeded, and cut into strips
1 clove garlic, crushed
1/2 pound imported feta cheese, crumbled
In a saute pan, heat the oil and saute the chili pepper for 5 minutes, stirring occasionally. Add the garlic and cook 1 minute more.
Place the feta cheese in a food processor fitted with the steel blade. Add the chili mixture and process in on-off motions until the mixture is smooth. Transfer the spread to a bowl, cover with plastic wrap, and refrigerate for several hours to allow the flavors to mellow. Serve with lavash crackers.
MAKES 1 1/2 CUPS