This flavorful recipe features blistered shishito peppers served atop a creamy yogurt sauce infused with sumac and lemon, offering a delightful balance of spice and tanginess for an exquisite appetizer.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Pepper | 4/5 lb | shishito or padron peppers, padrons can be quite hot at the end of the season |
Yogurt | 4/5 quart | whole, plain |
Ground Sumac | 4/5 tsp | |
Lemon | 4/5 | |
Salt | 2/5 tsp | |
Cheesecloth | 1 3/5 | or nut milk bags |
Olive Oil | 2 2/5 tbsp | |
Sesame Seeds | 2 2/5 tsp |
PREPARATION
Make the yogurt cream the day before serving.
If using cheesecloth, tie a knot in the bottom of each piece (each one should be cut at least 12” to give yourself some room) and layer one inside the other. If using nut milk bags, which I have come to love using for this, also put one inside the other. Using a large measuring cup or a bowl, place the fabric inside with the top of the fabric wrapped around the top of the bowl. See the photo below!
Pour the entire container of yogurt into the fabric.
It will initially drip out quite a bit of whey, and will continue to do so overnight. Place the bowl in the fridge, it does not need to be covered. However, if the bottom of the fabric is touching the bottom of the bowl, slip a strainer underneath the fabric bag to keep it from sitting in the liquid that you are trying to separate! Let sit 12-24 hours. The finished product will be a magnificently creamy, thick yogurt cream. You can reserve the whey and use it for smoothies, baking, etc.
The next day finish the yogurt cream.
Scoop it out of the bag and into a bowl. If using nut milk bags, you can rinse and dry them for reuse. If using cheesecloth, discard. Stir in the sumac, salt and zest of the one lemon to the yogurt. Taste and adjust seasoning.
Cook the peppers.
Heat a large skillet or wok over high heat. Add 1 TB olive oil and sear the peppers, flipping often, until all sides are nice and soft, even a little blistered. This will take about 5 minutes. Just before removing them, add 1 tsp sesame seeds and toss to coat. Repeat with the remaining peppers.
Smear the yogurt cream
on a platter, and pile the peppers on top, leaving some cream showing. They will be gone in seconds!