GRILLED PEPPERS WITH GARLIC YOGURT
This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don't have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
- Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
- In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
- Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.
YOGURTLU BIBER (BELL PEPPER WITH YOGURT)
I brought this recipe back from Turkey; it's good as a starter or as a side dish for grilled meat and pilav.
Provided by Ms.Norrell
Categories Turkish
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Grill the bell peppers until the skin blisters and turns black -- you can use the oven or a gas flame, the results will be the same.
- Put them into a plastic bag and let them rest until they are cool enough to be touched.
- Peel the peppers, make sure all kernels are removed.
- Cut the peppers into stripes.
- Carefully mix bell peppers, yogurt, crushed garlic and salt.
- Place the dish on a plate and sprinkle with olive oil. Enjoy :).
Nutrition Facts : Calories 127, Fat 5.9, SaturatedFat 1.8, Cholesterol 8, Sodium 35.9, Carbohydrate 14.6, Fiber 3.8, Sugar 10.4, Protein 4.1
GRILLED PEPPERS WITH ROSEMARY YOGURT SAUCE
Steps:
- Brush peppers with olive oil and place on prepared grill. Grill until peppers are soft.
- Arrange grilled peppers on a platter and drizzle with Yogurt Sauce. Sprinkle with capers
- ROSEMARY YOGURT SAUCE: To make sauce: In a small bowl combine all ingredients and mix until well-blended. Season with salt and pepper.
SPICED YOGURT DIP WITH PITA AND PEPPERS
Steps:
- Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yogurt and season with salt.
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Split pitas to make 8 rounds. Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets. Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total. Transfer toasts to a rack to cool.3Serve dip with toasts and bell peppers.
YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT
Adapted from, 'The New Book of Middle Eastern Food' by Claudia Roden. This is a delicious turkish recipe, traditionally it is served over toasted pita croutons but I like to serve it over the middle eastern rice and lentil dish called 'mujadarra'. You will need to use a kofta recipe, or you can use 'Kofta Meshweya' (#451292) recipe which is what I use when I make this.
Provided by umisa
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
- Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
- If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
- In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
- Garnish with the pine nuts, and finely chopped parsley.
FRIED HOT PEPPERS WITH YOGURT
Make and share this Fried Hot Peppers with Yogurt recipe from Food.com.
Provided by Poppy
Categories Greek
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wear gloves to protect your hands from the heat of the capsicum.
- Using a sharp knife, cut away the peppers' stems.
- Cut the peppers in half lengthwise and scrape out any remaining seeds.
- Heat about a half inch of olive oil in a large heavy skillet and fry the peppers over medium heat until wilted, about eight minutes.
- Remove with a slotted spoon and cool.
- Peel the skins off the pepper strips.
- Place the peppers on a platter, leaving a space in the center, for the yogurt.
- Sprinkle the peppers with a little salt and vinegar.
- Cover and marinate for one hour.
- Mix the strained yogurt with the garlic and with one tablespoon of olive oil.
- Place the yogurt in the center of the platter and serve.
Nutrition Facts : Calories 33.5, Fat 0.3, Sodium 7.5, Carbohydrate 7.2, Fiber 1.2, Sugar 4, Protein 1.5
ROASTED EGGPLANTS AND BELL PEPPERS WITH YOGURT AND PINE NUTS
Categories Nut Pepper Side Fry Roast Vegetarian Pine Nut Eggplant Bell Pepper
Yield serves 6
Number Of Ingredients 9
Steps:
- Prick the eggplants with a pointed knife to prevent them exploding in the oven. Place them and the peppers on a large piece of foil on a baking sheet and roast in an oven preheated to 425°F for about 45 to 60 minutes, until the eggplants feel soft when you press them. Turn the peppers one half turn after 25 minutes and take them out before the eggplants when they are soft and their skins are blackened in places.
- As the peppers come out of the oven, drop them in a strong plastic bag and twist to seal it closed. When cool enough to handle, peel them, remove and discard the stems and seeds, and cut them in half or in 4 lengthwise.
- When they are cool enough to handle, peel the eggplants and drop into a colander. Press the flesh gently to let the juices run out. Cut each into 4 pieces and turn them in a little lemon juice to prevent them from discoloring.
- Put the eggplants and peppers on one side of a shallow serving plate. Dress with 3 tablespoons olive oil, salt, and pepper and mix gently. Mix the two types of yogurt together, beat in the garlic and some salt, and pour onto the other side of the plate.
- Just before serving, fry the pine nuts in the remaining oil, stirring, until very lightly browned, and sprinkle over the yogurt. Pass the dish round for people to help themselves.
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