Sunday, March 6, 2011

Television Channels That Air Yaoi

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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