Juliet`s Arabic Meatloaf with Almond – Yoghurt – Dip and Parsley – Tomato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 rolls, stale
- 2 onion (s), finely chopped
- 100 g almond (s), chopped
- 4 tablespoon oil
- 600 g minced meat, mixed
- 2 egg (s)
- 100 g raisins
- salt and pepper
- 3 teaspoons cumin
- Cayenne pepper
- 100 g almond (s) (almond flakes)
- 150 g yourt (skimmed milk yourt)
- 3 tablespoon lemon juice
- 150 g sour cream
- sugar
- 2 bunches parsley, smooth
- 400 g tomato (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Soak the rolls in cold water, squeeze them out and pull them into small pieces. Roast the onion cubes and chopped almonds in 1 tablespoon of oil until the onions are golden yellow. Let cool down.
- Mix the onion mixture with the minced meat, rolls, eggs and raisins to form a dough. Season with salt, pepper, cumin and cayenne. Shape the dough into a loaf and place on a baking tray lined with baking paper.
- Wet the surface with a little water and sprinkle with 50 g flaked almonds. Press down well. Bake in the oven on the 2nd rack from the bottom for 50 - 60 minutes. Caution: The almonds should brown, but not burn!
- Brown the remaining flaked almonds in a pan without fat. Mix the yogurt, 1 tablespoon lemon juice, sour cream, salt, pepper, a pinch of sugar and a little cumin. Carefully fold in the flaked almonds.
- Pluck the parsley leaves. Clean the tomatoes, cut into wedges. Mix 2 tablespoons of lemon juice, salt, pepper, sugar and 2 tablespoons of oil into a salad dressing. Put the parsley and tomatoes in a bowl, pour the salad dressing over them.
- Serve the meatloaf with the yogurt dip and the salad. We eat this dish without a side dish. If you like, you can serve flatbread with it.
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