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I just found these photos from the summer: A week in Dublin with my treasure. this brings back memories and desire to travel. But where I want to travel this summer?
Do you have tips?

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Yogurt soup with chick peas and minced lamb with apricots and couscous

And this is already part 2 of my little trip to the Orient, which launched yesterday. My current choice was a yogurt soup, which in many Oriental countries are already considered a classic.


As noted yesterday, there was also this recipe a few small cuts or changes, because in my small town, unfortunately, only gets the standard fresh herbs. So off with fresh coriander scented :-( - but at a pinch, it does so also the dried


The recipe is also from the cookbook. Orient - Food & Culture and I was also again smitten. The soup is for me almost a perfect spring dish, but that's probably because of the fresh herbs and yogurt. The flavors are this time not as tight as for the usual oriental food - very tasty!


The meat could have been omitted - so this would be something for our vegetarian friends.

Ingredients: 2 onions

100g minced beef
200g chickpeas Dose
100g fresh red lentils
50g rice
2 garlic cloves
400g plain yoghurt
150g sour cream
olive oil
salt and pepper
1 / 2 tsp turmeric
mint leaves (I used dried mint)
each 1 / 2 bunch (alternatively use dried herbs) fresh parsley, chives, dill and coriander


Preparation:
Peel onions and cut into small cubes. Half of them with the minced meat Mix vigorously and season to taste with salt and pepper and then it forms small balls. Heat


olive oil in a large pan and fry the other half of the onions golden brown. Stir in salt, pepper and half the Kurkumas and fill with 1 liter of water. Add the chickpeas, including Sud. Stir in lentils and the rice and boil the whole thing can be. Now add the meatballs and stir slightly. Now the soup simmer for about 20-30 minutes on the lowest level.


During the wash and chop the herbs and add to the soup and can continue to cook.


Peel and chop the garlic and sauté lightly in olive oil can. Add the remaining turmeric powder and a little mint and set aside.


is now mixed with some of the soup with the measured yogurt and then completely to the soup and stirred well


respect. soup now not more boil, otherwise the yogurt flocculates!


Arrange on plates, garnish with a dollop of sour cream and sprinkle with toasted garlic and mint cubes.

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As I announced yesterday is already on my Facebook page, this weekend is oriental. was


The last few days unfortunately it hardly something to read and pots remained in the Cabinet had, as I currently work stress once again overcome with something at night and I no longer drive to a boil.


I had some time ago bought a wonderful cookbook, which was already longer on my wish list. This is about the book: Orient - Food and culture (the sense) . In this GU series also another delightful cookbooks are published, including the masterpiece of Margit Kunzke : Andalusia - Food and culture (the sense) .


But now back to Oriental cuisine. Today, I have decided on a dish with lamb. So I made my way to get in Unterschleissheim lamb and was not that simple. For the recipe you need lamb shoulder, but I did not get in various supermarkets, unfortunately. So what? A Plan B for the weekend I did not need me ready. So I improvised and bought 2 TK-lamb steaks - what should I do different? There was nothing else ....


Despite these lamb steaks to me the court very well done and it has also tasted very good, although I already had some preliminary concerns as to collide quite so many flavors!

Ingredients:

for 4 servings (I halved the quantities)

600g lean lamb shoulder (lamb steaks do it ..)

200g dried apricots

2 onions

2 garlic cloves

1 teaspoon cinnamon

1 teaspoon ground cumin

2 teaspoon chili powder

2 tablespoons olive oil

2 tablespoons butter

2 bay leaves

1 lime

pepper and salt

Preparation:

Cut the lamb into small cubes and sprinkle with cinnamon, cumin and chilli and stir well for approximately 1 hour by pulling in the refrigerator.

the apricots in a bowl and Pour boiling water sources and about 30 minutes. (do not water when disposing!)

half of the apricots in a colander to drain well and set aside. The apricot spring water make up to 600ml.

Peel onions and chop coarsely. Peel the garlic and the two ingredients to give the apricots in the water and blend everything well, so that a creamy fruity mixture.

oil and butter in a frying pan and fry the marinated lamb cubes in it sharp. Reduce heat and add the apricots mass. The remaining apricots in half and together with the bay leaves and stir in sliced lime. The whole stew is now about 25 minutes hinköcheln on. Season with salt and pepper.

side dish would be suitable couscous, bulgur, rice, or just bread.

Conclusion: A really delicious recipe! The meat was super thin and the flavors were fantastic together! CLASS!