Atom (yoghurt-dressed peppers)
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This Turkish mezze dish offers delicious smoked and spiced flavours – mop it up with fresh pitta or flatbreads.
Ingredients
For the atom
To serve (optional)
- Aleppo pepper (pul biber)
- 2 tbsp olive oil
- 1 tbsp pomegranate molasses
Method
To cook the peppers and chillies you can either roast them over a fire or barbecue for a deep smoked flavour, or over a gas flame at home, or in an oven on full whack. Whichever way you decide to do, make sure they’re cooked all the way through and are blistered and floppy – they don’t need oil or seasoning.
Peel the skins off the peppers and chillies and remove all the seeds. Give them a rough chop, you want bite-sized pieces.
Pat them dry on kitchen paper and add to a bowl with two good pinches of sea salt, grate in the garlic and stir in the yoghurt. This will keep for 3 days in the fridge if you want to make ahead.
To serve, pile onto a plate and add pul biber, olive oil and pomegranate molasses (all optional).
