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Jacket potatoes with Balkan-style quark

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Ingredients for 4 servings:

  • 800 g potatoes
  • 500 g low-fat curd cheese
  • 250 g low-fat yogurt
  • 200 g sheep’s cheese
  • 1 m.-large onion(s), red
  • 1 half red bell pepper(s)
  • 50 g green olives
  • 3 tbsp ajvar
  • oil
  • Salt
  • pepper
  • Chives or mint for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Bring the unpeeled potatoes to a boil in a pot of water and simmer for approximately 15-20 minutes, depending on the type of potato. Finely dice the bell peppers, onions, and olives. In a bowl, crumble the feta cheese into small pieces using a fork or other utensil. Now add the low-fat quark, yogurt, and ajvar and mix well. Add the onions, olives, and bell peppers and mix again. Season to taste with salt and pepper. For garnish, sprinkle some fresh chives or mint on top of the spicy feta cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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