Katuk with Roasted Peppers and Yogurt
85% автентично · Bulgarian
A variation of the traditional spread that incorporates yogurt for a creamier, tangier, and lighter texture.
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Съставки
- Red bell peppers4 large
- Sirene cheese (Bulgarian white brine cheese)150g
- Plain yogurt (thick, strained)100g
- Garlic1 clove
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Roast the red bell peppers until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap to steam for about 10-15 minutes.
- 2
Once cooled, peel the skin off the peppers, remove seeds and stems. Roughly chop the roasted peppers.
- 3
In a bowl, combine the chopped roasted peppers, crumbled sirene cheese, and plain yogurt. Add minced garlic.
- 4
Add olive oil, salt, and black pepper to taste. Mix well. For a smoother consistency, you can use a food processor or immersion blender.
- 5
Chill for at least 30 minutes before serving to allow flavors to meld. Garnish with fresh dill or parsley.
