Summary

Ingredients

• 500 g hot peppers, medium hot, from the Turkish supermarket
• 10 cloves garlic
• 1 pinch (s) salt
• 1 pinch (s) sugar
• olive oil

For the dip:

• 3 cups natural yogurt, possibly more
• 3 clove (s) garlic
• salt

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Instructions

1. Wash the peppers and remove the stalks. Cut into bite-sized pieces (halve if necessary). Cook in a pan with a lid and some water, add sugar and salt. When the water has evaporated, remove the lid and add olive oil, turning the peppers occasionally until they are browned.
2. Turn off the stove, push the peppers to one side and let the chopped garlic - possibly add a little more oil - froth briefly in the oil and then mix with the peppers.
3. For the yogurt and garlic sauce:
4. Mix 2 - 4 cups of yoghurt, 1 pressed garlic clove and a little salt per cup.
5. This goes well with flat bread (white bread).