* Exported from MasterCook *
Turkish Pepper and Yogurt Spread - BIBER CACIGI
Recipe By :Adapted from Musa Dagdeviren, as presented at the 2008 World of Flavors Conference
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 Sweet peppers -- (Anaheim type)
3 Hot peppers -- (Serrano type)
10 Garlic cloves -- crushed
Salt -- to taste
1 cup Extra virgin olive oil
1/4 cup mild red wine vinegar
1 bunch fresh mint -- chopped
2 1/4 pounds thick yogurt -- (Greek yogurt or strained yogurt) preferably from goat's milk
Roast the peppers over a flame. Peel the skin off and remove the seeds.
Chop them finely.
Add the crushed garlic and salt and mix well. Add the olive oil and
vinegar.
Let the mixture sit for 1 hour; add the mint and then fold in the yogurt,
mix and serve.
Makes about 41/2 cups (serves 9 one-half cup servings)
Serve with toasted pita, as an appetizer or as a side-dish with grilled
[Favorites].
Cuisine:
"Turkish"
Source:
"Aglaia's Table in Kea, Cyclades"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"4 1/2 cups"
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Per Serving (excluding unknown items): 308 Calories; 24g Fat (69.0%
calories from fat); 12g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 45mg Sodium. Exchanges: 1 1/2 Vegetable; 5 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 4722 0 0
