Per­sian meat­balls with tzatziki

Tzatziki can be­come wa­tery if left to stand for a while. Ei­ther mix the in­gre­di­ents just be­fore eat­ing or de­seed, grate and salt the cu­cum­ber be­fore mix­ing with the yo­ghurt (di­rec­tions be­low).

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4 por­tions

Prepa­ra­tion time: 20 min­utes Chill­ing time: 30 min­utes Cook­ing time: 15 min­utes


60 ml (¼ c) raisins 1 onion, finely chopped 1 gar­lic clove, finely chopped 500 ml (2 c) cooked bas­mati rice 300 g lean beef mince 5 ml (1 t) turmeric 2 ml (½ t) ground cumin 2 ml (½ t) ground co­rian­der 2 ml (½ t) ground cin­na­mon 10 g pars­ley, finely chopped 1 egg, whisked salt and black pep­per 30 ml (2 T) olive oil


½ cu­cum­ber 250 ml (1 c) double cream yo­ghurt salt naan bread to serve 1 Meat­balls Soak the raisins in boil­ing wa­ter un­til plump. Drain. 2 Mix all the in­gre­di­ents ex­cept the oil. Sea­son with salt and pep­per and chill for at least 30 min­utes. 3 Shape the mince mix­ture into wal­nut­sized balls. Heat the oil and fry the meat­balls in batches un­til golden and done. 4 Tzatziki Grate the cu­cum­ber and squeeze to re­move the ex­cess liq­uid or re­move the seeds, grate, add a lit­tle salt and leave in a sieve for about an hour to al­low ex­cess wa­ter to drain. Mix with the yo­ghurt and sea­son with salt, if needed. 5 Pack the meat­balls, tzatziki and naan bread in sep­a­rate con­tain­ers.

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