Pureed Sheep Cheese with Pecoroni – Biberli Peynir Ezmesi

Desalt feta cheese in lukewarm tap water for 2-3 h. Remove the peel from the garlic and crush it in a mortar with the juice of one lemon. Pit the peppers and cut them finely. Chop the soaked feta cheese in a baking bowl, add crushed pecoroni, garlic, yogurt, chopped olive oil, dill, bell pepper and mash the whole thing into a puree with the back of a fork. As garnish use a tiny bit of fresh dill, pitted black olives, 2-3 slices of tomatoes and maybe 1 peppers.

With a food processor you can make the preparation much easier: first mix garlic cloves, oil, juice of one lemon, then add the soaked feta cheese and dill stalks, seeded and finely chopped peppers, make into a smooth puree and offer on a round or alternatively oval plate.

The puree will keep in the ice box ditto until the next day. When it has hardened on the surface, mash again with a fork and a little bit of olive oil.

Tip: Use a regular or light yogurt as needed!

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