Vegetable meatballs with yogurt and mint sauce
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the vegetables are grated, drained;
add the two tablespoons of flour, eggs, crushed cheese, greens and spices;
mix the ingredients well, cover with plastic wrap and let rest.
form the meatballs with wet hands and fry in hot oil until nicely browned;
take out on paper towels
mix the yogurt with the finely chopped coriander, salt and pepper.
let the sauce rest for 20 minutes.
Cucumber salad with fatty grass, yogurt and mint - cool and very healthy
- Cucumber salad with fat grass and yogurt (Maria Matyiku / Epoch Times) Cucumber salad with fat grass and yogurt
- The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
- Peel a squash, grate it and cut it into slices. (Maria Matyiku / Epoch Times) Peel a squash, grate it and cut it into rounds.
- Pour the yogurt, olive oil, garlic paste and a little salt into a jar with a lid. (Maria Matyiku / Epoch Times) Pour yogurt, olive oil, garlic paste and a pinch of salt into a jar with a lid.
- Close the lid, then shake the jar thoroughly until all the ingredients are mixed and a homogeneous sauce is obtained (Maria Matyiku / Epoch Times) Close the lid, then shake the jar thoroughly until all the ingredients are mixed and a homogeneous sauce is obtained
- Cut the cucumbers into a bowl and sprinkle some of the chopped greens on top (Maria Matyiku / Epoch Times) Cut the cucumbers into a bowl and sprinkle some of the chopped greens on top.
- Before serving, pour the yogurt sauce over the cucumbers in the bowl and mix. Sprinkle on top with leaves and young heads of greasy grass, greens and pepper as desired. (Maria Matyiku / Epoch Times) Before serving, pour the yogurt sauce over the cucumbers in the bowl and stir. Sprinkle on top with leaves and young heads of greasy grass, greens and pepper as desired.
We suggest you try this cucumber salad with yogurt and mint - it is a healthy, simple and cool salad, perfect for a hot day, picnic or barbecue.
In addition to the fact that it is extremely healthy due to the richness of nutrients and the intake of vitamins, the fatty grass enriches the salad with its juicy texture and sour taste that brings little with that of lemon.
250 g cucumbers,
8-9 strands of greasy grass,
a few sprigs of mint,
1/2 teaspoon thyme,
Skip as desired,
1 cup yogurt,
3-4 tablespoons olive oil,
1 clove of garlic,
Freshly ground pepper as desired
Peel a squash, grate it and cut it into slices. If you want a more sophisticated presentation, you can cut one of the cucumbers into thin strips along the length, using the vegetable cleaner. From these strips will be made rolls, with which in the end, you can decorate the salad.
Cut the cucumbers into a bowl, and sprinkle some of the chopped greens (mint and thyme) on top.
The garlic clove is shaved using a knife with an elastic blade, thus obtaining a fine paste.
Pour the yogurt, olive oil, garlic paste and salt into a jar with a lid. Close the lid, then shake the jar thoroughly until all the ingredients are mixed and a homogeneous sauce is obtained.
Before serving, pour the yogurt sauce over the cucumbers in the bowl and mix. The cucumber slices that have been cut lengthwise are rolled and placed on top.
At the end, sprinkle on top with leaves and young heads of greasy grass, the remaining cut greens and a little pepper of your choice.
You can find out more about the benefits of this miraculous plant in the article: "Fat grass - once the poor man's vegetable, now among his favorite super vegetables"
Beef Kofte & # 8211 Turkish Meatballs with Yogurt Sauce
I like to try different types of cuisine and just as I am tempted by Asian food, I also do not shy away from tasting, on every occasion, something specific to oriental cuisine. As, Turkish cuisine I find it excellent, tasty and it is among the preferences.
So, one day, I set to work kofte, meaning delicious Turkish beef meatballs and, to be like the book, I made them as they do with their mother, that is, on the stick, yes Turkish meatballs on a stick& # 8230 skewers, more precisely.
To do beef kofte, you need:
- 250 g minced beef (preferably from the leg)
- 1 finely chopped red onion
- 1 teaspoon turmeric
- 1 or
- 1 teaspoon dried mint
- 2 cloves minced garlic
- salt and pepper to taste
For the yogurt sauce, you need:
- 50 g of yogurt
- 1 teaspoon mint
- 1 clove of crushed garlic
- salt and pepper to taste
Mix the meat with the rest of the ingredients, then match the taste of salt and pepper. Form the meatballs on skewer sticks and fry them, on all sides, on the hot grill. For the sauce, drain the yogurt. Then rub it well with the garlic, salt and pepper to taste and finally add the dried mint.
Serve the meatballs sprinkled with yogurt sauce. I also made a garnish of grilled vegetables with mushrooms, seasoned with dill.
you did not specify what kind of yogurt, if I follow the traditional recipe it would be goat yogurt: d to know that it is good and fat properly, it can be found at the supermarket or if you have someone at the market who brings you are based: D: D, but if not .. we do with what we have :))
After the name of the sauce is quite funny for some, if I said that Tzatziki needs goat yogurt, then there would be few who would have dared to prepare the recipe :)) I do not exactly follow the recipes anyway, even and I sometimes adapt the classic ones to my tastes. Apart from that, I try to use ingredients that are as accessible as possible in my recipes.
Do I understand that you are one of those people based? : P
yes it's funny :)) I try to respect if I don't like it I solve them to come out to my taste :)) for others I don't feel well, and I put the ingredients after my eyes :)) but it comes out good with goat yogurt .. no I am based :)) I took about 2 times from the hypermarket)
If I try the Tzatziki sauce with goat yogurt, I will most certainly do it without announcing on the blog: D I also try to respect, as much as possible, the more complicated recipes. But I rarely do them, simple recipes are predominant on my blog.
I would like to mention that tzatziki uses thick yogurt, "strained" is said here. I have been living in Greece for years and for tzatziki I use: 1/2 kg of yogurt, a long cucumber peeled, grated and squeezed well with juice, about 4-5 tablespoons of olive oil, 2 tablespoons of vinegar, a little salt, garlic to taste (I put about 3-4 cloves of garlic) and finely chopped dill. Everything is mixed and ready. If you can't find thick yogurt, do it this way: take a large piece of gauze and fold it several times, put it in a strainer and put the yogurt on top. Leave to strain overnight, until the next day, in the refrigerator.
Luminita, never spoils more variants of Tzatziki. Thanks for the recipe!
Now I don't want to look rude, but in the last picture there is a lot of defense, maybe even better.
Being more tech-addicted, I use the food processor for tzatziki, and I saw the difference.
1. the yogurt should be as thick as possible, preferably Greek, I usually use 3.5% napolact (this is more natural)
2. left to drain (in a vegetable washing sieve) for about 7-8 hours I tried with a sock (it is understood that I bought it again), as gauze was harder to find but I discovered the sieve method and it seems to me much more elegant
3. I put the cucumbers (preferably the long ones) in a centrifuge in a robot (I think it's the fruit juicer from the machine)
4. I don't put garlic anymore because I took tzatziki mix from Greece (and which already contains garlic, salt, and a little dill) dill is good to put, especially fresh, because it gives a much better taste to the salad
and btw: tzatziki is more of a salad than a sauce, because it is usually consumed as such, but I searched for the so-called "Greek sauce" and I only came across "tzatziki sauce" in the end I found out that what I was looking for was called the sauce of the 1000 islands and then in 2 minutes I had hundreds of recipes :-D
You see that you are a perfectionist and, on top of that, much better technological :) I let the cucumbers run for only half an hour, I didn't have more patience. It also seems to me that tzatziki tastes better if it is prepared with long cucumbers.
Your advice is very good, I'm not very convinced of that mix alone, I mean I still prefer to put fresh garlic.
I have never heard of the sauce of the 1000 islands, but I immediately found it on google: D
he looks great and is made like his mother. to know that you made me want it and I think I will do it too)
Maybe you can squeeze the cucumbers better than me :)
about the original recipe I don't think we can pronounce too vehemently because every area or tavern of Greece has its own tzatziki recipe. so I say that everyone can prepare it according to taste and preference. :) sorry if it bothers my opinion, but I also ate tzatziki in several taverns of Greece and it was different in each case in partepana and the one in their supermarkets differs from company to company. so congratulations man on the pan for supporting your tastes and recipes!
Thanks! I can tell you for sure that I don't mind your opinion :) In fact, it shouldn't bother anyone. Everyone has their own opinions and, as long as they express them in a civilized way, we should respect them, even if they are different from ours. After all, we are all here to learn, to perfect ourselves or at least to be inspired.
BROCOLI WITH YOGHURT SAUCE
There are few children who like broccoli. But mine are among them. In fact, before long they didn't even look at him. I was preparing it that way.
There are few children who like broccoli. But mine are among them. In fact, before long they didn't even look at him. I prepared it in the same way, I asked them to taste it at least and if they don't like it, I don't cook anymore, etc. . . But peace. They didn't even smell it. And I was devastated in the end. I only cooked broccoli for myself. Until one day I made it with yogurt sauce. I don't know what attracted them then. Maybe the smell, maybe the look or maybe they were just hungry. What is certain is that one of them tasted a little and, when they saw his reaction, they all rushed to my plate. Since then, they buy broccoli themselves and ask me when I cook it. :) Then we put it to boil in a pot or saucepan with a little salted water, but we make sure that, during the cooking, the broccoli bunches stay in the water with the stem. While the broccoli cools, we will make the sauce. We crush the garlic in a bowl with a pinch of salt until the water comes out of it. Put the yogurt in a bowl and mix it with the crushed garlic, lemon juice, olive oil and a pinch of salt (to taste).
Yogurt soup with rice and mint (yayla)
It is a very tasty soup, economical and suitable for any menu. In addition, it is the recipe with which I reuse the remaining pilaf.
It is a very tasty soup, economical and suitable for any menu. In addition, it is the recipe with which I reuse the pilaf left over from the table and which no one wants to eat anymore. It can be eaten cold and is tastier freshly cooked.
what we will use:
1/2 cup rice (or 4-5 tablespoons pilaf)
1 cup yogurt
1 tablespoon flour
2 tablespoons butter
1 teaspoon dried mint
1 teaspoon salt
how do we:
Wash the rice and bring it to a boil in a liter of water until the grain blooms. If we use pilaf, of course we don't have to wash it anymore. We put it directly in the water, to boil it.
Until the rice boils, mix well, without lumps, in a bowl the egg (just enough the yolk) with the flour, yogurt and half a glass of water.
When the rice is well cooked, take a polish from the water in which it boiled and pour it over the mixture in the bowl, stirring quickly to heat without cutting. Then pour the contents of the bowl into the pot of boiled rice, turn the heat to low and continue cooking, stirring constantly until the soup binds like a weaker sauce but without letting it boil. If we let the fire heat up and the soup starts to boil, it will cut and get an unpleasant appearance. Add salt when the soup is ready.
Salmon with vegetables and yogurt sauce
The grilled fish has a special taste, and if you combine it with other tasty ingredients, the perfect dish is ready! Are you trying salmon with vegetables and yogurt sauce?
1 piece of salmon
& frac12 liters of water
1 green bell pepper
1 teaspoon olive oil
For the sauce:
200 g of goat cheese
50 ml yogurt
3 cloves of garlic
a little finely chopped parsley
Method of preparation
Take the salmon and wash it with cold water. Let it stir for a while, then salt and pepper.
Place it on the grill, and after a while turn it over so that it is done on both sides.
When it is ready, take it out on a plate.
Meanwhile, boil a pot with a fraction of a liter of water with a pinch of salt. When the water boils, add 2 carrots cut lengthwise, a cleaned, washed and diced potato, 1 onion and let them boil for about 10-15 minutes.
When they are penetrated, remove them (without closing the fire) and immediately add the broccoli and bell pepper. They do not leave for more than 7 minutes.
Place all the vegetables on the plate and mix them with 1 teaspoon of olives.
Prepare the sauce by mixing the cheese with the yogurt and 3 cloves of crushed garlic. Everywhere you can add a little chopped parsley.
Serve the fish with the vegetables, on the same plate, and pour a little of the yogurt sauce over the fish.
How to make boiled cauliflower with yogurt and mint sauce
In a suitable pot, the bunches of cauliflower will be boiled in boiling water with a pinch of salt and 3-4 tablespoons of lemon juice (to maintain its white color), about 5-8 minutes (in a boil-two, because we want an al-dente cauliflower).
After boiling, cauliflower it will be drained in a strainer. After it has drained, we will put it in an oven tray that we greased with a little oil / butter and we will sprinkle it with a little sweet paprika and a little salt. Leave it in the oven over medium heat for about 15 minutes, until it becomes very slightly browned.
Meanwhile, in a bowl will be made a S.O.S from: natural yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, finely chopped mint leaves, salt and pepper.
After cauliflower cooled, put in a salad bowl, pour the yogurt sauce with mint on top and immediately served at the table as a garnish (according to everyone's preferences) or at a lunch for people who keep diets and a diet, without meat.
Baked lamb meatballs with yogurt sauce
Do you see these meatballs? You eat and cry and eat again. We make them from minced lamb, as we used to make this dish. We take care to season the meat properly, so we put in the composition, in addition to the egg, also spices and parsley and oat bran. While we wait for it to be done in the oven, we also prepare a yogurt sauce that is only good for meatballs.
Mint chutney meatballs
Every time I think of my happy childhood, I remember with emotion the dishes prepared with so much love by my mother. Fried meatballs were my favorites. Starting from my mother's recipe, I added various spices, such as cumin and coriander, to give them a slightly exotic taste.
Ingredients for chutney:
- 150 g fatty yogurt (10% fat)
- 30 g fresh mint
- 10 g fresh coriander
- 2 cloves of garlic (crushed)
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- white pepper
Method of preparation
In a bowl, using a vertical blender, I mixed all the ingredients until I obtained a homogeneous and creamy composition. I seasoned with salt and white pepper. If the sauce seems too soft, you can add 1-2 tablespoons of cream. Leave the sauce in the fridge for at least 1 hour.
Ingredients for meatballs:
- 500 g minced pork
- 1 medium onion
- 2 cloves of garlic
- 1 or
- fresh parsley
- fresh coriander
- 2-3 tablespoons flour
- 300 ml sunflower oil (for frying)
Method of preparation
I finely chopped the onion and greens, then crushed the garlic. I mixed the minced meat with the raw egg, onion, garlic and greens. I seasoned with salt, pepper and cumin (to taste).
On a clean surface I put 2-3 tablespoons of flour, I took a teaspoon with the tip of the composition, I passed it through the flour, then I shaped the round meatballs with a diameter of about 2 cm.
I fried the meatballs in an oil bath, over medium heat, until they were evenly browned, about 10-12 minutes. I served the hot meatballs with the delicious mint chutney sauce.