Turkish sheep cheese sauce

Ingredients for 4 servings:

• 150 g sheep’s cheese, from the brine (creamy variety)
• 150 g Turkish yogurt (Gazi, 10% fat)
• 3 cloves garlic (finely chopped)
• 2 tbsp olive oil
• 1 tsp, leveled paprika powder, hot
• 1 tsp, heaped oregano (preferably fresh and finely chopped)
• 1 small chili pepper(s), dried red (pitted and finely chopped)
• some sea salt, freshly ground
• ½ small red bell pepper(s) (cleaned and finely diced)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

cold, spicy sauce, simply delicious for grilling and dipping vegetables, brilliant as a base for sandwiches

Cut the feta cheese into small pieces, peel and finely chop the garlic, finely chop the oregano leaves (although dried oregano also works well), deseed and finely chop the chili. Place all ingredients, except the fresh bell pepper, in a measuring jug and blend thoroughly with a hand blender. Wash, deseed, and finely dice the bell pepper. Season the mixture again and stir in the finely chopped bell pepper. Can be served immediately, but will become spicier if left to stand. Delicious with vegetable sticks and flatbread as a dip, as a barbecue sauce, especially with lamb and beef, or as a base for sandwiches.