Turkish Roasted Red Pepper and Sheep Cheese Spread Recipe
A creamy bread spread made from roasted red peppers and salty sheep’s cheese, with a light hint of garlic. In Turkey, spreads like this often appear as part of a “meze” – a table full of small appetizers served before the main course. The flavor is a bit like a mix of hummus and feta, but lighter and more vegetable-forward.
This spread combines the sweetness and smokiness of roasted red peppers with the salty tang of sheep’s cheese, creating a creamy, vibrant dip that feels both comforting and fresh. It brings a taste of Turkish meze culture to your table with just a few simple ingredients.
Chef's tips
Roast the peppers until the skins are really charred in places – that’s what gives the spread its depth of flavor. Don’t skip the resting step in a covered bowl; it makes peeling much easier. If your cheese is very salty, add salt only at the end, after tasting.
How to serve
Serve in a shallow bowl, drizzled with olive oil and sprinkled with fresh parsley or a pinch of paprika. Offer alongside warm pita bread, fresh crusty bread, grissini or vegetable sticks such as cucumber, carrot and celery. It also works well as a spread in sandwiches or wraps with grilled vegetables.
Ingredients
- red bell pepper - 3 piece
- sheep’s cheese - 150 g
- natural yogurt - 3 tablespoons
- garlic - 1 clove
- olive oil - 2 tablespoons
- lemon juice - 1 tablespoon
- paprika powder - 1 teaspoon
- black pepper freshly ground - 0.25 teaspoons
- salt - 0.25 teaspoons
- flat-leaf parsley finely chopped - 1 tablespoon
Preparation
- Wash and dry the peppers, then place them on a baking tray lined with baking paper. Put into an oven preheated to 220°C and roast for 20–25 minutes, turning every few minutes, until the skin is deeply darkened and blistered in spots.
- Transfer the roasted peppers to a bowl, cover with a plate or plastic wrap and set aside for 10 minutes to steam. This will make the skins easier to remove.
- Peel the peppers, remove the cores and white membranes. Cut the flesh into smaller pieces.
- Crumble the sheep’s cheese into smaller pieces in a bowl. Peel the garlic.
- Add the roasted peppers, cheese, yogurt, garlic, olive oil, lemon juice, paprika powder, pepper and salt to a blender jug. Blend until smooth, stopping the blender from time to time to scrape down the sides so everything combines well.
- Taste the spread and, if needed, add a little more salt or lemon juice. If you prefer a creamier consistency, add 1–2 more tablespoons of yogurt.
- Transfer the spread to a small bowl, sprinkle with chopped parsley and drizzle with a little olive oil. Refrigerate for at least 30 minutes so the flavors can meld.
- Serve with bread, pita or raw vegetables cut into sticks.
Storage
Pastę przechowuj w szczelnym pojemniku w lodówce, powierzchnię możesz skropić cienką warstwą oliwy, aby nie wysychała. Przed podaniem wyjmij ją z lodówki na 10–15 minut, żeby lekko zmiękła.
