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Smyrna meatballs, known as soutzoukakia Smyrneika (Greek: σουτζουκάκια σμυρναίικα) or İzmir köfte , is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor. [1] [2]
For the Lemon-Herb Yogurt Sauce: 1/4 c. Greek yogurt. ... Keep warm until ready to serve alongside the meatballs. For the lemon-herb yogurt sauce: In a small bowl, whisk together the Greek yogurt ...
Moroccan Meatballs with Herb Yogurt Sauce. ... Spicy Ramen With Pork Meatballs and Eggs. Photography by Mark Boughton/Food styling by Teresa Blackburn. Miso, chile paste, soy sauce, ginger and ...
They're perfect for serving up with a dipping sauce like the soy-ginger sauce or lemon-herb yogurt sauce. Get the Turkey Meatballs ... sauce gives these cocktail meatballs a sweet and spicy spin. ...
Add 4 cups water and raise the heat to bring the sauce to a boil, then turn it down to maintain a gentle simmer and cook for 5 minutes more. Transfer 2 cups of the sauce to a blender, give it a whiz until it's smooth and airy, and stir it back into the sauce in the pot.
Tzatziki – cold yogurt and herb sauce from Greece and Turkey; Dovga – Azerbaijani yogurt soup; Tarator – Bulgarian cold yogurt soup with cucumbers and garlic; Toyga soup – Turkish yogurt soup; Shakriya – Levantine stew with lamb or beef. [2] Yayla çorbası – Turkish yogurt soup; Okroshka – Russian soup sometimes based on kefir
Set a large ovenproof pan over medium heat. When the pan is hot, add the meatballs and sear on all sides, 3 to 5 minutes total. Transfer to the oven and cook the meatballs for 4 to 6 minutes, until the insides are pink and the outsides are golden brown. Transfer to a serving dish, drizzle yogurt sauce over the top, and serve.
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