Haydari with roasted peppers
Recipe for classic haydari with roasted peppers.
Servings 4 people
Ingredients
- 250 g feta
- 100 ml Turkish or Greek yoghurt
- 2 red peppers
- 1 handful flat-leaf parsley, finely chopped
- 4 cloves garlic
- Salt and pepper
- A little olive oil
- Chilli flakes (optional)
Instructions
- Halve the peppers and remove the stalk and seeds.
- Place them on a baking tray, skin side up, and roast in a preheated oven at 200°C for about 20 minutes. The skin should blister and darken slightly.*They can also be cooked in an air fryer for about 18 minutes at 180°C.
- Let the peppers cool slightly before removing the skin, then leave the peppers to cool completely on a plate. They must not be hot when they are blended with the other ingredients.
- Blend the peppers, feta, parsley and garlic to a smooth cream. – I use a mini chopper.
- Transfer to a bowl and stir in the yoghurt, then season to taste with salt, pepper and chilli flakes, if using.
- Serve in a bowl, topped with a little olive oil and, if you like, some parsley and chilli flakes.