Search results
Results from the WOW.Com Content Network
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 ...
‘That’s a Spicy Meatball’ The children's novelist Sharon Creech once wrote, “Life is like a bowl of spaghetti.Every once in a while, you get a meatball.” But if you crave a meatball more ...
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]
From New York City red-sauce institutions to neighborhood cornerstones in Houston, New Orleans, Boston, and beyond, these are the best meatballs in America, according to chefs. 1. Jon&Vinny's
Ash-e doogh – Iranian Azerbaijani thick yogurt soup; Spas – Armenian matzoon soup; 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]
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.
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
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.