Deep Fried Peppers with Garlic Sauce

20 min, lightly remove lids from peppers and seed them. Halve peppers and cut into strips. In a frying pan, heat olive oil to finger height. Fry peppers in it, lift out with sieve ladle and place in a suitable bowl, cool.

Remove peel from 2 cloves of garlic and cut into flakes. Heat some olive oil in a saucepan and lightly fry garlic. Add canned tomatoes, meanwhile gently bubble until a thickened sauce is formed. Season with sea salt and red pepper, cool.

Remove skins from 4 to 6 cloves of garlic, crush with salt and mix into yogurt.

Pour the tomato sauce on the cooled peppers, again pour the garlic yogurt on top and leave for an hour.

Then sprinkle a bit of red pepper on the yogurt (for visual appeal) and serve with baguette or Turkish pita bread.

Drink:

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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