How to make
Pre-roasted red peppers are peeled, cleaned from the seeds and cut into small pieces.
The yogurt is strained through a cheesecloth for one or two hours. To the already strained yogurt add the crumbled cheese, crushed garlic cloves, ground walnuts, olive oil, finely chopped parsley, chopped peppers and as much salt as you like.
Stir well, cover it with foil to keep it fresh and store the katuk for an hour or two in the refrigerator.
The vegetable spread is served garnished with fresh parsley leaves.
Enjoy!
