Katak
Катък с печени чушки·(kah-TUHK s PEH-cheh-nee CHOO-shkee)
The Meze Table & Summer Salads
True, ancient katak is a shepherd’s alchemy of boiled late-summer sheep’s milk left to ferment in a dark well. But on a Tuesday night in Ohio, no one is doing that. Modern Bulgaria figured out a brilliant workaround: thick strained yogurt mashed with good sheep's milk feta and heavily drained roasted peppers. It’s an honest, pungent, garlic-laced masterpiece designed to be dragged through with crusty bread and washed down with a cold glass of rakia. No pretense, just the undeniable taste of home.
Before you start
Aggressively drain the peppers.
Moisture is the absolute enemy of katak. If using jarred roasted peppers, rinse them and wring them out with paper towels until they are bone dry before chopping.
Ingredients
- whole-milk Greek yogurt or labneh1 1/2 cup
- sheep's milk feta cheese1 1/2 cup
- roasted red bell peppers1 cup
- garlic2 med cloves
- sunflower oil or extra-virgin olive oil2 tbsp
- walnuts1/3 cup
- sweet paprika1/2 tsp
- fresh parsley2 tbsp
- black pepper1/4 tsp
Method
- 01
Mash the feta by hand.
In a medium mixing bowl, use a fork to thoroughly crush the feta until no large lumps remain. Resist the urge to use a food processor, which will destroy the rustic texture and turn this spread into a runny smoothie.
- 02
Bind the dairy.
Fold the thick yogurt or labneh into the crushed feta, stirring vigorously until it forms a creamy, cohesive base.
- 03
Fold in the flavor.
Add the diced peppers, minced garlic, oil, and black pepper, stirring gently to combine, then fold in half of the toasted walnuts.
- 04
Rest the mixture.
Smooth the top of the dip, cover tightly, and refrigerate for at least two hours or overnight; this mandatory pause allows the garlic to mellow and the dry cheese to absorb any residual moisture.
- 05
Garnish and serve.
Transfer to a shallow dish, drizzle with a little extra oil, and scatter the remaining walnuts, sweet paprika, and chopped parsley over the top.
Notes
The moisture control secret.
If your katak turns into a pink, runny soup, your peppers were too wet or your yogurt too thin. Buy pre-strained labneh or an ultra-thick Greek yogurt to guarantee the right dense, buttery texture.
Respect the cheese.
Avoid pre-crumbled American cow's milk feta; the anti-caking agents prevent it from melting into the spread. Seek out a block of sheep's milk feta sitting in its brine for that sharp, earthy tang.