Atom | Bodrum-Style Yogurt Meze with Toasted Dried Hot Peppers

Pound the garlic with the salt in a mortar until it forms a paste, then stir it into the strained yogurt. Whisk with a fork until the surface looks glossy and the marks from the fork remain for one to two seconds. If the yogurt looks watery, the meze will spread on the plate; it is easier to fix the consistency now than later.

Remove the stems from the dried peppers and shake out most of the seeds. The seeds carry the sharpest heat and darken quickly in oil. Cut the peppers into 1 cm rings or large pieces; do not crush them into powder, which will burn immediately in the oil.

Melt the butter and olive oil together in a small skillet over medium heat. Once the butter foam subsides and the oil is clear, add the peppers. Hold the skillet for 20–30 seconds, shaking it gently. As soon as the peppers turn a deep brick red and their aroma sharpens, turn off the heat; if they turn black, they have burned.

Spread the yogurt on a wide serving plate and make a well in the center with the back of a spoon. Pour the hot oil and peppers into the well, then rub the dried mint between your fingers as you sprinkle it on top. Serve without stirring, so the red oil stays on the yogurt’s surface.