Ingredients
500 g yogurt
6-7 (300 g) peppers
5 tbsp (50 ml) vegetable oil
1 tsp (5 g) salt
1 cup (200 g) walnuts
2-3 sprigs of parsley
Method
Yogurt is allowed to drain overnight. Peppers are baked, peel and cleared from the seed, and then cut into small squares and mixed with the drained milk. Add the vegetable oil and chopped walnuts and parsley. Add salt mixture, mix well and pour into a suitable dish. The same salad can be prepared with pickled cucumbers (2) instead of peppers.
Containers:
Difficulty
Average
Tested
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Comments
I would add garlic.