How to make middle eastern meat loaf (koftah)
How to make middle eastern meat loaf (koftah) with Healthy Deeb
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Keto lamb sliders with feta cheese dressing
Aromatic oregano and lemon combined with lamb, make these fragrant burgers irresistible.
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Lamb and Feta Pitas | One Pot Chef
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Lamb and Feta Pitas is a delicious Mediterranean-inspired dish that is easy to prepare, but packed with flavour. Lamb Mince is combined with garlic and fresh mint, then formed into patties. Seared until golden and crisp, serve these with feta and diced tomato on warmed pita bread - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
1kg of Lamb Mince
2 Cloves of Garlic (crushed)
1 Cup of Freshly Chopped Mint
Salt and Pepper
Olive Oil
2 Tomatoes (seeds removed, diced)
100g of Feta Cheese (crumbled)
Pita Bread (aka Pocket Bread, or you could use any flat bread)
Preparation Time: About 10 minutes
Cooking Time: About 10 minutes
SERVES 6
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Lamb, Harissa and Mixed Mushroom Meatloaf
Give meatloaf a makeover with this delicious lamb, harissa and mixed mushroom version (recipe below).
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Lamb, Harissa & Mixed Mushroom Meatloaf
Serves 4 Prep 15 mins (+ 15 mins standing time) Cooking 55 mins
2 tbs olive oil
200g brown cup mushrooms, thinly sliced
200g brown flat mushrooms, thinly sliced
200g white flat mushrooms, thinly sliced
1 red onion, coarsely grated
1 carrot, peeled, coarsely grated
2 garlic cloves, crushed
500g Coles Australian Lamb Mince
1 Coles Australian Free Range Egg
2 cups (140g) fresh breadcrumbs (made from day-old bread)
¼ cup oregano leaves, finely chopped
1 tbs harissa paste or spice mix
½ cup (140g) Greek-style yoghurt
¼ tsp harissa paste or spice mix, extra
1. Preheat oven to 200°C. Grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the long sides to overhang. Heat half the oil in a large non-stick frying pan over high heat. Add the cup mushroom and cook, turning occasionally, for 6 mins or until golden. Transfer to a heatproof bowl. Heat the remaining oil in the pan. Add the combined flat mushroom and cook, turning, for 6 mins or until golden.
2. Combine the onion, carrot, garlic, mince, egg, breadcrumbs, oregano and harissa in a large bowl. Add the cup mushroom and use your hands to mix until well combined. Season. Press the mince mixture firmly into the prepared pan. Top with the combined flat mushroom.
3. Place on a baking tray and bake for 40 mins or until the meatloaf is cooked through. Set aside in the pan for 15 mins before transferring to a serving plate.
4. Meanwhile, combine the yoghurt and extra harissa in a small bowl.
5. Cut meatloaf into slices and serve with the yoghurt mixture.
Serve with oregano leaves, steamed snow peas and steamed sugar snap peas
Want more easy recipes? Check out our ‘Soup & slow cooker meals’ playlist which includes:
Beer mac ’n’ cheese:
15 minute chicken & corn soup:
How to make beef & beer slow-cooked pies:
Slow-cooked beef ragu:
My Mother's Greek-Style Meatloaf | Old Family Meatloaf Recipe | Ken Panagopoulos
This is my mother's Greek-style meatloaf! It is an old family recipe that has been enjoyed by us for decades. Easy to make and always a hit with everyone. My mom used hardboiled eggs in the centre but you can either leave them out or replace with good ol' feta cheese. Try it today, love it forever...
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Hope you all love it!!!!!
Cheers,
Ken
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ZWILLING® Beechwood Cutting Board
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Sandoo Induction Cooktop
Berard Olive-Wood Handcrafted Salt Keeper
ZWILLING Sensation 11 Grill Pan
Zwilling J.A. Henckels 8 Ceraforce Ceramic Non-Stick Fry Pan
Maxwell & Williams Antico Round Serving Platter
Greek Meatloaf (the low-carb way)
I love Greek food. I’ve been obsessed so much with it that I’ve put out videos of moussaka and gyros. The other day I stumbled on this recipe for Greek meatloaf. This also might be easy enough for me to pull off. Let’s see. See the recipe and music credits below.
Recipe for Feta-Stuffed Meatloaf with Tzatziki Sauce
Tzatziki Sauce:
1 cup yogurt
1 tbsp lemon juice
1 clove garlic, finely minced
1/2 medium cucumber, cut in half longwise and thinly sliced
1 tsp chopped, fresh dill
1/4 tsp salt
Meatloaf:
1 medium onion, chopped
1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1 package frozen spinach, thawed and drained
2 lbs ground turkey *[I used lamb and ground beef]
1/4 cup coconut flour (or 1/2 cup bread crumbs)
1/2 cup chicken stock (reduce to 1/4 cup if using bread crumbs)
1 1/2 teaspoons of oregano *[this was my addition]
1 large egg, lightly beaten
2 tbsp worcestershire sauce
1 cup crumbled feta cheese
For the sauce, mix all ingredients in a medium bowl and chill until serving.
For the meatloaf, line a baking sheet with parchment paper and preheat oven to 325F.
Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and sauté until onions are translucent but not browned, about 15 minutes. Add in spinach and stir until heated through.
In a large mixing bowl, combine onion mixture, turkey, coconut flour, chicken stock, egg and worcestershire sauce. Mix until very well combined.
Place half of the turkey (or lamb, beef) mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf.
Bake for 1 to 1 1/4 hours, or until internal l temperature reaches 160F on an instant read thermometer.
Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.
Serves 6.
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Music for this video Greek Dance (full mix) is from jewelbeat.com. It is licensed to me for my use.
Here is a video in which I attempted to make gyros:
Here is a video in which I attempted to make moussaka: