Katak
A tangy Bulgarian dip of yogurt blended with sirene, roasted red peppers, and garlic - traditionally served alongside rakia - char-roasting the peppers under a broiler or open flame until fully blackened before peeling, rather than using raw or plain sautéed peppers, is what gives katak its deep, smoky sweetness instead of a flat, purely tangy flavor.
⏱ 25 min🍽 4 servings
snackvegetarian
Ingredients
- •2 red bell peppers
- •1 cup plain yogurt
- •5 oz sirene (Bulgarian white brined cheese), crumbled
- •2 cloves garlic, minced
- •2 tbsp sunflower oil
- •1/2 tsp paprika
- •2 tbsp parsley, chopped
- •Salt to taste
Steps
- 1.Char the peppers directly over a gas flame or under a broiler, turning occasionally, until the skins are fully blackened all over.
- 2.Transfer to a bowl, cover, and let steam for 10 minutes, then peel off the blackened skin, remove the seeds, and finely chop the flesh - full charring first, rather than just softening the peppers, is what gives katak its deep, smoky sweetness.
- 3.Mash the crumbled sirene with the yogurt until mostly smooth, with some small chunks remaining.
- 4.Stir in the chopped roasted peppers, garlic, sunflower oil, and paprika.
- 5.Season with salt to taste, top with the parsley, and serve chilled or at room temperature with bread - traditionally alongside a glass of rakia.