Turkish Chilli Dip Recipes

HOMEMADE TURKISH CHILI SAUCE

Steps:

• 1: Rinse the chilies, free them from the kernels and stems, and cut them into smaller chunks2: Pour them with boiling water and leave for about 30 minutes3: Crush the caraway seeds in a mortar4: Pour off the water and blend the chillies with all the ingredients for the paste is soft and smooth. Pour the chili sauce onto a cleaned glass and place in the fridge

CHILI DIP

Steps:

• In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
• Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

TURKISH KEBABS WITH TOMATO CHILLI SAUCE

Steps:

• Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.
• Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.
• Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.
• Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.

NO-COOK KEBAB SHOP CHILLI SAUCE

Steps:

• Simply tip all the ingredients in a mini-chopper or food processor with a pinch of salt and blitz to make a sauce. Will keep in the fridge for up to 2 days or freeze for up to 3 months.

TURKISH CHILLI DIP

Steps:

• Remove the seeds from the tomatoes, cucumber and red bell peppers.
• Chop into very fine pieces using a knife or a food processor.
• Drain excess liquid.
• In a salad bowl, mix all the ingredients together very well.
• Refrigerate.
• Serve cold with turkish bread.