Turkish Paprika Yogurt Dip

Kitty grabbed the bowl, wanting to quickly finish the paprika yogurt dip and just be inconspicuous. Two minutes later, the kitchen floor was speckled, the towel was spotted with red, and the spoon was gone, as if it had quit. Kitty shook her head, grinned, and thought: I just wanted dip—now it looks like I lost a Turkish cooking duel.

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Ingredients

• 5 red peppers

• 200 g Turkish yogurt

• Salt & Pepper

• chili flakes

• olive oil

preparation

1. Preheat the oven to 220 °C top heat or grill function.

2. Quarter the peppers and remove the seeds.

3. Place the pepper quarters on a baking tray and drizzle with olive oil.

4. Bake in the preheated oven for 20-30 minutes until browned.

5. Turn off the oven and leave the pepper quarters in the oven for 10 minutes to make it easier to peel off the skin.

6. Remove the pepper quarters from the oven, let them cool slightly and peel off the skin.

7. Puree the peppers.

8. Mix the paprika puree with the Turkish yogurt in a bowl.

9. Season the dip with chili flakes, salt and pepper.

I hope you enjoy preparing and enjoying this recipe!

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Recipe for: approx. 6 servings

Preparation time: approx. 10 minutes

Cooking time: approx. 30 minutes

Total duration: approx. 40 minutes

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