Grilled Peppers with Yogurt

Kızarmış biber


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

If you can, use the long, perfumed and slightly piquant pale-green çarliston peppers for this dish.

It also works well with the sweeter bell peppers, cut into halves or quarters.


  • 12 çarliston peppers, or 2 sweet bell peppers
  • 4 tablespoons thick creamy yogurt
  • 2 tablespoons lemon juice
  • 3-4 cloves garlic, crushed with salt
  • salt and freshly ground black pepper


  • Grill the peppers until soft and buckled. Mix the yogurt with the lemon juice and garlic. Season to taste and spoon the cool yogurt mixture over the warm peppers. Fat while still warm.