Turkish patties in pita bread with vegetables and yogurt dressing


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Preparation time: 30 minutes (This recipe is for 4 people)

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Ingredients:

1lb. 2oz. (500 g) ground beef

3 oz. (1 dl or 85 g) couscous

1 onion

1 egg

1 Tbsp. tomato concentrate

1 handful parsley

2 cloves garlic

1 tsp. cumin

1 pinch cayenne pepper

Salt

Yogurt dressing

½ cap (1 dl.) Greek yogurt

1 Tbsp. tomato concentrate

Half tsp. cumin

Salt and a little pepper from the mill


Half cabbage

Half broccoli

Procedure


Getting the meat in a bowl

Pour boiling water on couscous and let it soak for a few minutes.

Chop the onion finely, mix onion and couscous in the flesh. Stir the egg with tomato concentrate, finely chopped parsley, crushed garlic, cumin, cayenne pepper and salt. Stir the batter really well throughout.

Form 8 patties and fry them in oil in a frying pan.

Mix Greek yogurt, tomato concentrate and cumin. Stir dressing well and season to taste with salt and pepper.

Cut the tip of the cabbage into strips and broccoli into small florets.

Blanch possible vegetables 1 minute in salted boiling water and rinse them then under cold running water.

Tunisian lamb with sweet potatoes

Ingredients:

800 g lamb neck fillet

For the marinade:

2 tsp. cumin

2 tsp. coriander seeds

1 tsp. fennel seeds

5 cm fresh ginger

3 small strong chilies

Salt

½ cup oil

4 sweet potatoes

20-25 dried apricots

2-3 red onions

5 cloves garlic

6 tomatoes

3-4 cups of wine or water

1 cinnamon stick

1 bunch fresh coriander

Procedure

Chop the ginger and chili and leaf the other ingredients of the oil to a marinade. Cut into slices lamb cover with the marinade and let it soak for 1 hour.

Chop the garlic and onions. Peel and slice the sweet potatoes into cubes, part apricots into 4 pieces and fry this mixture in some of the marinade. Finally, add the tomatoes split in both, pour wine or water over, broken cinnamon stick in some pieces and stir them.

Pour the vegetable mixture into an ovenproof dish or roasting pan.

Brown the meat and place it on vegetables in a roasting pan and let it all spin finished in the oven for half an hour. Sprinkle with chopped cilantro.

Accessories:

Served with couscous

Enjoy ...

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