Yogurtlu Biber Bell Pepper With Yogurt Recipes

YOGURTLU BIBER (BELL PEPPER WITH YOGURT)

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 :).

BELL PEPPER, YOGURT, AND HARISSA SOUP

Steps:

• Cut flesh of bell peppers into large chunks. Puree with harissa, yogurt, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and garnish with very thinly sliced yellow bell pepper, if desired, before serving.

YOGURTLU PAçA

Steps:

• Scrub the feet thoroughly. In a large pan, blanch them in boiling water for 5 minutes and throw out the scum with the water.
• Cover with fresh water, and add the lemon rind, garlic, salt, and pepper. Bring to the boil and simmer for 3-4 hours, until the meat is practically falling off the bones.
• Lay the slices of toast in one layer in a large shallow ovenproof dish, and moisten well with stock from the feet. Extract the feet and bone them, arranging the meat on top of the soaked toast. Sprinkle on more stock if the dish seems too dry (reserving some for the garnish), cover, and keep warm, or reheat when ready to serve.
• Prepare the garnish when ready to serve. Beat the yogurt with a few tablespoons of stock, the garlic, salt, and white pepper. Melt the butter in a small saucepan and add paprika.
• Remove the dish from the oven and serve smothered with the yogurt and sprinkled with a trickle of red paprika butter.