The Middle East has a variety of flavours and dishes that are amazing and under-explored in other countries. And yoghurt, one of my favourite food stuffs, features strongly there as it does in India. The recipes using yoghurt are often simple – take a vegetable, some yoghurt, garlic, dried mint and some spices, mix and serve.
Traditionally it is used as a pre-dinner snack or appetiser, generally served with pita bread., but you can use any flat bread. We get a great Afghan flatbread cooked fresh on the tandoor from our local shop, and it is amazing.
You can use the Green Peppers in Yoghurt as you might use a salad. If you use thick, drained yoghurt they can be used as a dip or spread, or it can be used as a sauce or dressing.
Capsicum recipes you might like to explore include Grilled Peppers and Eggplant Salad, Roasted Red Pepper Salad, and Baked Peppers with Cherry Tomatoes. All of our Capsicum dishes are here. All of our Salads are here.
Green Peppers in Yoghurt
3 – 4 green peppers
1.25 cups garlic yoghurt sauce (see below)
0.5 tspn cumin
0.5 tspn black pepper
Prepare the peppers by cutting off the top end, then gently removing the seeds and membranes of the pepper through the top.
Roast the peppers on a gas flame, under a grill, in the oven or on a BBQ until the skin is charred and blackened. Remove from the heat.
When cool, peel off the skin – it should come off easily. Cut the flesh into very thin slices.
Mix with the yoghurt sauce, or arrange the slices on a serving dish and pour over the yoghurt sauce. Sprinkle with the cumin and black pepper.
recipe notes and alternatives
Arrange some wedges of perfect tomatoes on the yoghurt after sprinkling the spices.
Garlic Yoghurt Sauce
1.25 cups Greek or Indian (non-sweetened) yoghurt
1 garlic clove, crushed
0.5 tspn dried mint
1 spring onion (scallion), finely chopped
a little salt
Mix the yoghurt with garlic, salt and yoghurt. Taste, and adjust the garlic and salt if necessary. Top with the dried mint and chopped spring onion.