Oriental Meatballs on Tomato Sauce with Yogurt Dip (mast-o-chiar)
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dumplings:
- 500 g minced meat, mixed
- 1 roll, stale
- Water for soaking
- 1 egg (s)
- 1 medium onion (s), finely diced
- 1 clove garlic, finely chopped
- 3 clove (s), ground
- 1 ½ teaspoon ground cumin
- 1 teaspoon, leveled coriander powder
- 0.5 teaspoon ½ cinnamon powder
- 0.5 teaspoon ½ turmeric, ground
- 7 cardamom pods, green, ground without shell
- 0.5 teaspoon ½ ginger powder, possibly
- salt and pepper
For the dip:
- 300 g yourt (10%) or oranic yourt 3.8%
- 0.5 ½ cucumber (s), diced
- 1 teaspoon, heaped peppermint, dried
- little salt
For the sauce: (tomato sauce)
- 800 g tomato (s), fresh or canned, rouhly diced
- salt and pepper
- Cayenne pepper
Also:
- 500 g basmati
- Salt water
- 250 g beans, lare from the jar or dried, pre-cooked
Print Recipe
Pin Recipe Instructions
- Soak the stale bun in water. Then roll the bread, squeeze out well and mix well with the minced meat, onions, garlic, spices and egg. Shape around 40-50 small meatballs and fry them until crispy over medium heat.
- For the dip, finely dice the cucumber and mix with the yogurt. Add the peppermint and lightly salt.
- For the sauce, dice the tomatoes, put them in a pan and reduce to a pulpy consistency. Season with salt, pepper and cayenne pepper.
- Prepare the rice according to the instructions on the packet. Fold in the beans (drained) 5 minutes before the end of the cooking time.
- Put some tomato sauce on the plate. Place the meatballs on the tomato sauce. Arrange the rice and yoghurt dip on the plate.
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