Name: Veal Kefta with Lemon Mint Yogurt
Ingredients: 30 ml (2 tbsp.) olive oil; 1 clove of garlic, finely minced; 1 onion, finely chopped; 10 ml (2 tsp) fresh ginger, grated; 5 ml (1 tsp.) ground cumin; 5 ml (1 tsp.) paprika; 5 ml (1 tsp.) Garam Masala; 60 ml (4 tbsp.) fresh cilantro, chopped; 60 ml (4 tbsp.) fresh mint, chopped; 60 ml (4 tbsp.) breadcrumbs; 800 g ground veal; 250 ml (1 cup) Greek yogourt; 1 clove of garlic, finely minced; 30 ml (2 tbsp.) fresh mint, chopped; Juice of ¼ lemon

11 Jul Veal Kefta with Lemon Mint Yogurt

Posted at 11:56h in by Team 3e joueur

Ingredients:

30 ml (2 tbsp.) olive oil

1 clove of garlic, finely minced

1 onion, finely chopped

10 ml (2 tsp) fresh ginger, grated

5 ml (1 tsp.) ground cumin

5 ml (1 tsp.) paprika

5 ml (1 tsp.) Garam Masala

60 ml (4 tbsp.) fresh cilantro, chopped

60 ml (4 tbsp.) fresh mint, chopped

60 ml (4 tbsp.) breadcrumbs

800 g ground veal

Lemon mint yogourt

250 ml (1 cup) Greek yogourt

1 clove of garlic, finely minced

30 ml (2 tbsp.) fresh mint, chopped

Juice of ¼ lemon

Preparation:

Preheat the BBQ.

In a frying pan over medium/low heat, sauté the garlic, onion, ginger and spices in oil while stirring for about 8 minutes.

In a bowl, mix the herbs, breadcrumbs, veal and spices with the onion and spice mixture.

On a work surface, make the kefta meatballs (about 5 inches long).

Cook the kefta on the BBQ over medium heat for 3 minutes on each side.

In a bowl, mix the mint yogourt ingredients.

Serve with pita bread and your choice of toppings.

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Ingredients

30 ml (2 tbsp.) olive oil

1 clove of garlic, finely minced

1 onion, finely chopped

10 ml (2 tsp) fresh ginger, grated

5 ml (1 tsp.) ground cumin

5 ml (1 tsp.) paprika

5 ml (1 tsp.) Garam Masala

60 ml (4 tbsp.) fresh cilantro, chopped

60 ml (4 tbsp.) fresh mint, chopped

60 ml (4 tbsp.) breadcrumbs

800 g ground veal

Lemon mint yogourt

250 ml (1 cup) Greek yogourt

1 clove of garlic, finely minced

30 ml (2 tbsp.) fresh mint, chopped

Juice of ¼ lemon

Directions

Preheat the BBQ.

In a frying pan over medium/low heat, sauté the garlic, onion, ginger and spices in oil while stirring for about 8 minutes.

In a bowl, mix the herbs, breadcrumbs, veal and spices with the onion and spice mixture.

On a work surface, make the kefta meatballs (about 5 inches long).

Cook the kefta on the BBQ over medium heat for 3 minutes on each side.

In a bowl, mix the mint yogourt ingredients.

Serve with pita bread and your choice of toppings.

Veal Kefta with Lemon Mint Yogurt

Ingredients Directions

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11 Jul Veal Kefta with Lemon Mint Yogurt

Ingredients:

Preparation:

Ingredients

Directions

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