John Myers
Yogurt with Green Pointed Pepper
The perfect yogurt with green pointed pepper recipe with a picture and simple step-by-step instructions.
- 6 Pointed peppers green
- 500 ml. Natural yoghurt
- 1 msp. Salt
- 1 Clove of garlic
- Sunflower oil for frying
- Wash the pointed peppers and pat dry. Cut off the stem and cut and core once in the middle.
- Put the oil in a pan and heat it up, fry the pointed peppers all over. Then degrease on kitchen paper and allow to cool. Cut the cooled pointed peppers a little smaller and lightly salt.
- Finely chop the garlic clove and mix well with the pinch of salt and natural yoghurt. Add the pointed peppers to the yoghurt, stir and place in the refrigerator for at least two hours.
- Can be eaten well with a bun or instead of tzatziki.
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