This yogurt-topped red pepper salad is one home-style way to serve roasted peppers as Turkish meze. The peppers are peeled after roasting and cooled before meeting the yogurt; this version has no nuts or chili garnish.
Yoğurtlu Köz Biber Salatası — Recipe Card
Roasted sweet red peppers with garlic yogurt
Makes 4 servings · 4 small meze portionsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Yoğurtlu Köz Biber Salatası
Roast the peppers
Heat the oven to 220°C (425°F). Wash and dry the whole peppers and arrange on a lined tray. Roast for 25–35 minutes, turning once, until the skins blister and darken and the flesh softens. Transfer to a heatproof bowl, cover and leave for 10 minutes so steam loosens the skins.
Peel and cool
When safe to handle, peel away the skins and remove stems and seeds. Cut the flesh into strips and leave in a sieve over a bowl for about 20 minutes to drain and cool. Do not mix hot peppers with yogurt.
Dress and chill
Mix the yogurt with the garlic and salt. Arrange the cooled pepper strips on a serving plate, spoon over the garlic yogurt and drizzle with olive oil. Cover and refrigerate at 4°C (40°F) or below for about 1 hour before serving. Refrigerate the roasted peppers within 2 hours of cooking, or within 1 hour if the room is above 32°C (90°F).
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-roasted-pepper-and-yogurt-salad-yogurtlu-koz-biber-salatasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
Vegetarian with gelatin-free plain yogurt. Contains milk. Check yogurt labels for additives and allergens; flavored or gelatin-containing yogurt does not match this recipe.
Heat level
No added chili when made with sweet kapya or bell peppers. Hot red peppers are not an equivalent substitute. For extra heat, add a pinch of hot pul biber to one serving at the table.
Timing
The 90-minute rest estimate includes 10 minutes covered steaming, about 20 minutes draining and cooling, and 1 hour chilling. Peppers may need longer to cool in a warm kitchen; keep the refrigeration limits in the method.
How to store and reheat Yoğurtlu Köz Biber Salatası
Keep covered at 4°C (40°F) or below and use within 2 days. Serve cold, using a clean spoon, and return unused salad promptly to the refrigerator. Do not freeze the assembled salad, as the yogurt can separate.
Yoğurtlu Köz Biber Salatası: questions and answers
Can I use jarred roasted peppers?
Use 350 g (12.3 oz) drained roasted sweet red peppers instead of the whole fresh peppers. Drain and pat dry, then start at the dressing step; omit roasting, steaming and cooling. Check the jar's ingredients and storage directions and reduce added salt if needed.
Should I rinse the peeled peppers?
Avoid rinsing after peeling, which washes away flavorful juices. Remove remaining seeds and loose skin with clean fingers or a paper towel.
