Crumble the feta and puree with yogurt. If necessary, make the consistency creamier with a little cream. Finely chop the parsley and fold in. Season well with ajvar as desired. I took 4 tablespoon.
Ajvar is available from Turkish retailers or on the delicatessen shelves. The cream is very suitable as a dip, spread or for grilling. But it can also be served on its own, with a baguette as a starter.
Ingredients
Print Recipe
Pin Recipe