Turkish Sheep Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g sheep`s cheese, made from brine (creamy variety)
- 150 g yourt, Turkish (Gazi, 10% fat)
- 3 cloves garlic, (finely chopped)
- 2 tablespoon olive oil
- 1 teaspoon, coated paprika powder, hot
- 1 teaspoon, heaped oregano, (as fresh as possible and finely chopped)
- 1 small chilli pepper (s), dried red (pitted and finely chopped)
- some sea salt, freshly ground
- 0.5 ½ small bell pepper (s), red (cleaned and cut into fine cubes)
Print Recipe
Pin Recipe Instructions
- Cut the sheep`s cheese into small pieces, peel and finely chop the garlic, also finely chop the oregano leaves (but also works well with dried oregano), core the chilli and finely chop. Put all ingredients, except the fresh bell pepper, in a measuring cup and mix thoroughly with the hand blender. Wash, core and cut the peppers into small cubes. Season the mixture again to taste and fold in the fine pepper pieces.
- Can be served straight away, but it gets spicier when steeped. With vegetable sticks and flatbread as a dip, as a grill sauce especially with lamb and beef or as a base for sandwiches, totally delicious.
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