Haydari - turkish feta dip
Forb. tid 20 minutter
Tilb. tid 3 minutter
Samlet tid 23 minutter
- 400 gram real feta cheese, or two blocks if you're using the ones from the tin can
- 3 red snack peppers, skin peeled off
- 1 handful italian parsley, finely chopped
- 1 small garlic clove, or maybe only ½
- 2 tbsp water
- 2-3 tbsp olive oil
- freshly grounded black pepper
1: Grill the peppers until the skin bubbles, put them in a plastic bag, so the skin is easier to peel off. All the skins must be peeled so that they do not get a weird consistency in the dip2: Put garlic, peppers and parsley into a mini blender. Blend until it all has the same nice texture3: Bring the feta blocks into the chopper and blend them together with the parsley / garlic mixture and until they have a nice equal consistency4: Add water and oil and stir around.5: Decorate with a little chopped parsley and serve or put in the fridge until ready.
1: Do yourself the favor of buying a good feta cheese. After all, that is the focal point of this small dish. The Turkish canned ones, that you can get from any ethnic green grocers are super good.
2: Grill the peppers and peel off the skin. If you are not good at turning on the grill, you can also bake them, for example in the stove (but keep an eye on them, the skin is very thin, so it burn fast). The oven can of course also be used, but you do not get the same smoked taste as on the grill.