Oriental meatballs with kale and yoghurt dip

Oriental meatball skewer with kale and yoghurt dip and herb salad on a flatbread

Oriental meatballs with kale and yoghurt dip

February 28th, 2020 | main dishes

One last time kale this season! A delicious – and healthy – yoghurt dip with kale and lots of fresh herbs – with spicy meatballs. If this is not a simple and really delicious, oriental-flavored meal!

Meatballs made from beef or lamb – also known as kofte – are always a pleasure in combination with a yoghurt dip and salad. In this recipe, the dip is prepared with light sesame paste (tahini) and fresh kale. Flat bread or wraps are suitable as a side dish. Super simple, super tasty!

Incidentally, I fry the meatballs in the pan and then put them on skewers for the sake of appearance. This makes it easier to fry them all around nicely brown. On the grill, on the other hand, the small patties do better on a spit. Then they do not roll into the embers so quickly.

Oriental meatballs with kale and yoghurt dip

(4 servings)

70 g fine bulgur

soak the bulgur in cold water for about 10 minutes, then put it in a sieve and drain

1 red onion, finely chopped

2 - 3 cloves of garlic, finely chopped

1 TS of olive oil

sautée the onions and garlic until translucent, put them in a bowl and let them cool slightly

500 g minced beef (or lamb)

1 egg

1 ts ground cumin

½ ts chilli flakes

1 organic lemon, grated zest

salt, pepper from the mill

add to the onions and the drained bulgur and knead everything into a smooth mass, form walnut-sized balls, chill for approx. 30 minutes

50 g kale, chopped

1 clove of garlic, chopped

2 TS of olive oil

250 g Greek yogurt (9.4% fat)

3 TS light sesame paste (Tahin)

juice of ½ organic lemon

mix and puree all ingredients, season with salt

3 TS of olive oil

fry the meatballs in a large pan in hot oil until golden brown, then stick them on metal or wooden skewers as you like

1 organic cucumber

halve unpeeled, scrape out the seeds with a teaspoon, then cut into slices or quarters

1 bunch of mint

1 bunch of flat-leaf parsley

pluck the leaves

1 red onion, in rings

mix the cucumber, herbs and onions and season with pepper and salt

4 thin wheat wraps

top the flatbread with the dip and the cucumber-herb mix and arrange with the meatballs (skewers)

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June 23rd, 2018 | side dishes

Really wild wild herbs salad

What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.