• Gilles GB

Beef meatballs in yogurt sauce

A recipe from Lebanese cuisine, cuisine with subtle and delicate aromas of the Orient, harmonious marriage of spices and flavors.

Located at the crossroads of Greece, Turkey, Syria, Israel and Palestine, in the heart of trade, cultural, intellectual but also culinary exchanges of the Mediterranean Levant, Lebanon has concentrated over the centuries the flavors of those countries. He created his own culinary identity.


For 4 people, you will need:

  • 750 g ground beef,

  • 1 finely chopped onion,

  • 1 tablespoon chopped dill,

  • 1/2 teaspoon ground cardamom,

  • 1 teaspoon ground cumin,

  • 2 tablespoon olive oil,

For the yogurt sauce

  • 4 jars of yogurt,

  • 1 tablespoon cornstarch,

  • 2 tablespoon chopped cilantro,

  • 1 teaspoon of cumin seeds.

Here we go

  • In a salad bowl, mix ground beef, onion, dill, cumin and cardamom,

  • Form dumplings,

  • Over medium heat, brown the meatballs in oil for 5 to 10 minutes, turning them often,

  • Drain on absorbent paper,


Preparation of the yogurt sauce

  • In a saucepan, pour the yogurt and cornstarch diluted with water (the starch will prevent the yogurt from curdling),

  • Whisk cold,

  • Simmer and turn 5 minutes until thickened,

  • Dip the meatballs in the sauce and simmer for 5 minutes,

  • Add cilantro and cumin, mix well,

Presentation

  • Serve with a salad of onions and pita pancakes.

For wine, you might as well do regional, a wine from the Bekaa valley with a Château Kefraya Rouge (around 30 €), otherwise to go a little further Saint-Chinian Causse du Bousquet from Mas Champart (around 15 €).

After this recipe full of sun, it only remains for me to wish you a good tasting, good mezze, do not hesitate to make me remarks, recipe suggestions. See you soon....






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