This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don’t have to stick to sweet peppers, though its preferred to have a sweet flavor against the yogurt's pungent taste.
- Prep Time - 10 mins
- Cook Time - 20 min
- Total Time - 30 mins
- Servings: 4-6 people
- 1 1/2 pounds kapia peppers
- Salt and freshly ground pepper to taste
- 1 cup Greek yogurt or drained yogurt
- 2 to 4 tablespoons fresh lemon juice, to taste
- 2 to 4 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt
- Extra virgin olive oil for drizzling
- Optional garnish: Chopped fresh dill, parsley or mint
- Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
- Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
- In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.. Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.