Yogurt with Sauteed Peppers and Walnuts
(Yogurtlu-Cevizli Biber Sote)
400-450 g fresh Bell peppers or yellow or orange or green peppers, cut in bite size
2-3 tbsp extra virgin olive oil
Garlic Yogurt Sauce:
Plain yogurt, strained for about an hour
1-2 garlic cloves, mashed with salt
Walnuts, crumbled, lightly toasted
Red pepper flakes
Extra virgin olive oil
Saute the peppers with olive oil and salt until they area little bit softened. Let it cool down.
Place the strained yogurt on a service plate. Arrange the sauteed peppers over the top. Garnish with walnuts, red pepper flakes and extra virgin olive oil. Serve as an appetizer. This goes with grilled meat, roast chicken, pretty much anything.