John Myers
Ingredients for 4 servings:
- 500 g Pepper, medium hot, from the Turkish supermarket
- 10 cloves garlic
- 1 pinch of salt
- 1 pinch(s) of sugar
- olive oil
- 3 cups of natural yogurt, possibly more
- 3 garlic cloves
- Salt
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Starter with yogurt and garlic dip
Wash the peppers and remove the stems. Cut into bite-sized pieces (or halve them if necessary). Cook in a covered pan with a little water, adding sugar and salt. Once the water has evaporated, remove the lid and add olive oil, turning the peppers occasionally until they begin to brown. Turn off the heat, push the peppers aside, and let the chopped garlic – adding a little more oil if necessary – foam briefly in the oil, then mix with the peppers. For the yogurt and garlic sauce: Mix 2-4 cups of yogurt, 1 crushed garlic clove per cup, and a little salt. Serve with flatbread (white bread).
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