FRIED HOT PEPPERS WITH YOGURT
Make and share this Fried Hot Peppers with Yogurt recipe from Food.com.
Provided by Poppy
Categories Greek
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wear gloves to protect your hands from the heat of the capsicum.
- Using a sharp knife, cut away the peppers' stems.
- Cut the peppers in half lengthwise and scrape out any remaining seeds.
- Heat about a half inch of olive oil in a large heavy skillet and fry the peppers over medium heat until wilted, about eight minutes.
- Remove with a slotted spoon and cool.
- Peel the skins off the pepper strips.
- Place the peppers on a platter, leaving a space in the center, for the yogurt.
- Sprinkle the peppers with a little salt and vinegar.
- Cover and marinate for one hour.
- Mix the strained yogurt with the garlic and with one tablespoon of olive oil.
- Place the yogurt in the center of the platter and serve.
Nutrition Facts : Calories 33.5, Fat 0.3, Sodium 7.5, Carbohydrate 7.2, Fiber 1.2, Sugar 4, Protein 1.5
ITALIAN FRIED PEPPERS
Italian Fried Peppers, a fast, easy and tasty side dish. This pan-fried dish is the perfect compliment to any meat dish.
Provided by Rosemary Molloy
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- In a medium/large frying pan add the oil, garlic, sliced peppers, oregano, salt and water. Cover and cook on medium heat until soft and tender about 10 minutes, then uncover and cook until water dissolves and peppers are cooked to your liking. Enjoy!
Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 150 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GRILLED PEPPERS WITH GARLIC YOGURT
This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. 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 I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- 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.
BAKED FRITTATA WITH GREEN PEPPERS AND YOGURT
This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, main course
Time 1h
Yield Serves six to eight
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in a large, heavy skillet and add the peppers. Cook, stirring often, until tender, about eight minutes. Add the garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
- Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Meanwhile, beat the eggs in a large bowl and season with salt. Add the pepper, saffron water, flour and yogurt, and whisk together. Stir in the cooked peppers and the chives or scallions.
- Remove the hot baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 to 35 minutes until puffed and lightly colored on the top. Remove from the heat, and allow to settle for 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 273 milligrams, Sugar 2 grams, TransFat 0 grams
WHOLE ROASTED PEPPERS WITH YOGURT AND FRESH TOMATO SAUCE
Bell peppers change in color as they ripen from olive, pale, and bright green to vivid yellow and red. The red ones are the ripest and sweetest. In Turkey they are roasted or deep-fried whole and served hot as a first course accompanied with yogurt or with a tomato sauce. There is no need to peel them. A long, pointed, piquant (but not hot) variety is also prepared in the same way.
Yield serves 6
Number Of Ingredients 9
Steps:
- Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350°F oven for 3/4-1 hour, until soft and browned in parts, turning them over once.
- For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises. Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick. Add the vinegar towards the end. Serve the peppers whole. Do not peel them. Pass around the yogurt and the tomato sauce for people to help themselves.
- Mix 1-2 crushed garlic cloves with the yogurt and add a little salt.
- Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.
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