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| PIPEL ADOM IM YOGURT VEH NANA Red Peppers with Yogurt and Mint (Yemen) 350 ml/12 fl oz plain yogurt 4 red peppers, roasted 60 g/2 oz coarsely chopped pecan nuts 2 tablespoons finely chopped fresh mint Salt and freshly ground black pepper Pita bread, to serve Spread a thick layer of yogurt in a serving dish or on individual plates. Cut the roasted pepper into strips and place on top of the yogurt. Sprinkle with chopped pecan nuts and mint. Season to taste, if desired. Serve with warm pita bread. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |