Tahini Yogurt Sauce (for salads, grain bowls & sandwiches)
⭐️ Get the Recipe:
All you need to do is whisk together plain, Greek, or non-dairy yogurt, tahini paste, lemon juice, garlic, cumin, salt, and pepper and enjoy it as a dressing, dip, or marinade for your favorite dishes.
⭐️ Ingredients
1 cup (250 grams) Greek yogurt sub unsweetened and unflavored non-dairy yogurt
3 tablespoons (45 grams) tahini
2 tablespoons (30 grams) lemon juice
1 clove garlic grated
½ teaspoon ground cumin
½ teaspoon salt or more to taste
¼ teaspoon black pepper
3 tablespoons (45 grams) water add more or less depending on your desired consistency
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to Cook Lamb and Feta Meatballs
Watch step-by-step as we show you how to cook Australian Lamb Meatballs with this recipe
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Ingredients:
Meatballs:
2 pounds Australian ground lamb
3 large eggs
1 ½ cups dried breadcrumbs
¾ Feta cheese, crumbled
½ teaspoon garlic
2 cloves garlic, minced
2 tablespoons fresh parsley leaves, chopped
2 tablespoons fresh mint leaves, chopped
1 lemon, zested
Salt and pepper to taste
Olive oil as needed
Tomato sauce:
2 tablespoons olive oil
2 shallots, finely sliced
4 cloves of garlic, crushed
2 pounds canned tomatoes, chopped
1 tablespoons fresh thyme leaves, chopped
¼ cup green olives, pitted
¼ cup black olives, pitted
½ teaspoon, superfine sugar
Garnish:
Fresh parsley leaves, chopped, as needed
Lemon wedges as needed
For the meatballs:
In a large bowl, combine all the ingredients until mixed thoroughly. Set the mixture aside for 30 minutes in the refrigerator. Roll the meat mixture into 1½-inch balls, using hands dipped in warm water to avoid sticking. Heat olive oil in a large, heavy-bottomed saucepan over MEDIUM-HIGH heat. Sear the meatballs in batches until browned on all sides. Place them on a baking sheet and set aside. (They can be covered and refrigerated at this point.)
For the sauce:
Heat the oil in a heavy-bottomed pot over MEDIUM heat and sauté the shallots and garlic for 5 minutes, or until the shallots are translucent. Add the canned tomatoes and thyme and reduce the heat to LOW. Simmer for 30 minutes, or until the sauce comes to a boil, stirring constantly to avoid it sticking and burning on the bottom. Add the olives and then season with salt and pepper and add the sugar. If the sauce is too acidic, add a little more sugar. Serve immediately or cool and refrigerate the sauce until needed.
To cook:
Preheat the oven to 350 degrees F. Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.
To serve:
Heat the sauce, if necessary, and then add the meatballs to it. Serve them from the pot or a serving dish, garnished with the chopped parsley and lemon wedges
Laiik Makes Greek Food: Keftadakia (Meatballs) with Mint Yogurt Dip
Simple and delicious, and served at all the Greek tavernas, this is our recipe for keftedakia, or meatballs in Greek. For the hot month of August, we kept them light and fresh, by baking them and pairing them with a minty yogurt dip. So grab your greek sandals, head to the butchers, and come make Greek food with us.
3 Greek Style Dips #shorts
The Ultimate Greek American Gyros
Follow my easy recipe to create the most delicious “Restaurant Quality” gyro pitas at home. This gyro meat can and should be doubled and even tripled because it freezes well. As a matter of fact, your family will beg you for this Greek-American classic once they try it.
Print this recipe here:
Serves 6:
1 medium onion, quartered
1-pound ground lamb
1-pound ground beef
5 garlic cloves
2 teaspoons salt
1 heaping teaspoon dried oregano
1 teaspoon finely chopped rosemary
1 heaping teaspoon cumin powder
½ teaspoon ground black pepper
Pinch of crushed red pepper flakes
Equipment: 9 x 5-inch loaf pan
For the Sandwiches:
Pita bread
Onion slices
Tomato slices
Tzatziki Sauce
Lettuce
Crumbled feta cheese
INSTRUCTIONS
Preheat oven to 325 °F, 160 °C.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes to 1 hour or until the internal temperature registers 165 °F.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.
To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.
Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately. Enjoy!
NOTES
Freezer Instructions: Place the cooked gyro slices in a freezer bag or an airtight (freezer-safe) container and store in the freezer for up to 3 months. When ready to use thaw and pan fry until golden.
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I can’t stop making these 3 Greek Style Dips #shorts