Katak
Катък·(KAH-tuhk)
The Meze Table & Summer Salads
Crush a block of sheep's milk feta with the back of a fork, fold in slippery strips from a jar of roasted red peppers, and stir the strained yogurt until the raw garlic burns your fingers. True Katak is a fermented sheep’s milk delicacy made by Rhodope mountain shepherds in late summer, but you are not going to make that. Slather this pragmatic evolution on crusty bread, pour a stiff glass of rakia, and let the sharp liquor cut the rich fat.
Ingredients
- whole-milk Greek yogurt or labneh1 1/2 cup
- sheep's milk feta cheese in brine1 1/2 cup
- jarred roasted red bell peppers1 cup
- garlic2 med cloves
- sunflower oil or extra-virgin olive oil2 tbsp
- walnuts1/3 cup
- freshly ground black pepper1/4 tsp
- sweet paprika1/2 tsp
- fresh parsley1 tbsp
Method
- 01
Mash the feta.
In a medium bowl, use a sturdy fork to crush the feta until no large lumps remain, taking care to maintain a rustic texture rather than a smooth paste.
- 02
Fold in the dairy.
Add the thick Greek yogurt or labneh, stirring vigorously until it forms a creamy, cohesive base.
- 03
Mix in the flavorings.
Fold in the bone-dry diced peppers, minced garlic, oil, black pepper, and half of the toasted walnuts until evenly distributed.
- 04
Let it rest.
Smooth the top of the dip, cover tightly with plastic wrap, and chill in the refrigerator for at least two hours. This step is non-negotiable; it allows the raw garlic to mellow and the flavors to properly marry.
- 05
Garnish and serve.
Transfer the Katak to a shallow serving dish, drizzle with a little extra oil, and scatter the remaining walnuts, sweet paprika, and fresh parsley over the top.
Notes
Moisture is the enemy of Katak.
If you use wet peppers or watery yogurt, you'll end up with a pink soup. Aggressively wring out the jarred peppers with paper towels and buy the thickest Greek yogurt or labneh you can find.
Keep the food processor in the cabinet.
Authentic Katak has a rustic, chunky texture. Processing the mixture will break down the dairy structures and turn the dip into a thin, sad smoothie.
Sourcing the right cheese matters.
Avoid pre-crumbled American feta, which is coated in anti-caking agents like cellulose. Seek out blocks of sheep's milk feta stored in brine for the creamy, sharp tang that mimics Bulgarian sirene.