Katuk or Кrotmach (krutmach, kurtmach) is a dairy product with a salty-sour taste, prepared in
. The name actually is used for several products with similar taste, but obtained by different ways. Traditionally, yogurt Katuk is made by sheep's milk and yeast used for cheese. The resulting product is durable and can be used for several months. Before inoculation sheep's milk is boiled on slow heat for several hours to reach more dense texture. Today Katuk is called more or less homogeneous mixture of yogurt and sheep's milk cheese with a possible addition of oil. This of course is not an original product. Under the name Katak are varieties of salads, prepared with Katuk. Usually includes ingredients such as sheep's cheese, grilled peppers (and / or cucumbers and pickles), garlic oil, roasted nuts. It is usually served as an appetizer and great mate to the Bulgarian grape brandy called rakia (similar to Italian grappa) Bulgaria
5 red bell peppers
6 oz Bulgarian sheep feta cheese
2 1/2 cups drained or creamy yogurt
Salt and freshly ground black pepper
3 cloves roasted garlic, mashed
1 tbsp sunflower oil
2/3 cup walnuts, finely chopped
Grill the peppers, until blackened. Transfer to a heatproof bowl and cover with plastic wrap. When the peppers are cool enough to handle, remove skins and seeds, and then chop. Add roasted garlic, oil, salt.
In a deep mixing bowl mash feta with fork, add yogurt and black pepper. Mix well.
In a glass ramekins make layers of red pepper and yogurt-feta mixture. Garnish with walnuts.