Roasted Apple-Aleppo Yogurt Sauce 16.000

Goran Kosanovic for The Washington Post

Dec 21, 2016

With this quick sauce for latkes, you don't have to choose between the traditional applesauce and sour cream accompaniments: It offers the best of both, with fresh herbs and the fruity spice of Aleppo pepper.

Make Ahead: The sauce can be refrigerated for up to 3 days. You may need to stir in a bit more lemon juice and/or honey after a day or two.

Where to Buy: Aleppo pepper is available at Mediterranean markets and at some kitchen stores, as well as via online gourmet purveyors.


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes 2 cups

Ingredients
  • 4 medium Granny Smith apples, peeled, cored and each cut into 6 equal wedges
  • 1 1/2 teaspoons ground Aleppo pepper (see headnote)
  • 1 tablespoon honey
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon chopped thyme leaves
  • Kosher salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cups plain regular or low-fat yogurt

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Directions

Preheat the oven to 375 degrees.

Toss the apple wedges together with the Aleppo pepper, half of the honey, the rosemary, thyme and a pinch of salt in a baking dish, making sure they are evenly coated. Roast for 25 to 35 minutes or until tender and fragrant. Let cool.

Finely chop the cooled apple wedges (or pulse in a food processor) and place in a serving bowl, then add the lemon juice, oil and the remaining honey. Stir in the yogurt. Taste, and add salt as needed.

Serve right away, or cover and refrigerate for up to 3 days.

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Recipe Source

From Einat Admony, chef-restaurateur of Balaboosta, Taim and Bar Bolonat in New York.

Tested by Bonnie S. Benwick.

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