Greek bowl

Name: Greek bowl
Prep time: 45 min
Total time: 90 min
Yield: 4
Cuisine: Mediterranean cuisine
Ingredients: 1 tbsp sultanas; 200 g plain greek yoghurt; 1 dl milk; 180 g feta; 1 cucumbers; 3 garlic cloves; 4 sprig peppermint; 1 onions; 1 organic lemons; 180 g cherry tomatoes; 4 mini cucumbers; 400 g minced meat (beef); 5 tbsp olive oil; 1 tbsp white balsamic vinegar; 40 g breadcrumbs; 150 g pasta; 60 g Kalamata olives; 1 tsp salt; salt and pepper to taste; 1 tsp dried oregano; a little nutmeg; a little pepper; ½ tbsp dried oregano

Mediterranean cuisine summer dinner

Total: 1 hr 30 min. | Active: 45 min.

1613 Likes

This bowl brings together everything I love about Greek cuisine – spicy keftedes, creamy tzatziki, fresh ingredients from the classic Greek salad and kritharaki – also known as risoni or orzo – which is shaped like rice and often used in hearty baked dishes or stews. Together, they create a colourful, flavourful bowl that will bring a holiday vibe to your table.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 people

Tzatziki
1	cucumber deseeded, coarsely grated
½ tsp	salt
200 g	plain greek yoghurt
1	garlic clove, squeezed
2 sprig	peppermint, finely chopped
	salt and pepper to taste

Meatballs
40 g	breadcrumbs
1 dl	milk
1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, squeezed
400 g	minced meat (beef)
1 tbsp	sultana
1 tsp	dried oregano
a little	nutmeg
½ tsp	salt
a little	pepper

To fry the meatballs
1 tbsp	olive oil

Risoni
150 g	pasta (e.g. orzo, risoni or bagos)
	salted water, boiling
1	organic lemon, grated zest and the juice
1 tbsp	white balsamic vinegar
1 tbsp	olive oil
½ tbsp	dried oregano
180 g	feta, crumbled
60 g	Kalamata olives, pitted, roughly chopped

Bowl
180 g	cherry tomatoes, cut in half
4	mini cucumbers, in slices
2 sprig	peppermint, leaves torn off
2 tbsp	olive oil

How it's done

Tzatziki

Mix the cucumber and salt, place in a sieve and leave to absorb for approx. 30 mins. Squeeze the cucumber well (by hand or with a clean piece of muslin), then place it in a bowl. Add the yoghurt, garlic and mint, mix, season. Keep the tzatziki covered in the fridge until ready to serve.

Meatballs

Place the breadcrumbs and milk in a bowl, cover and leave to soak for approx. 15 mins. Heat the oil in a pan. Sauté the onion and garlic for approx. 5 mins., add to the bowl of breadcrumbs. Add the mince and sultanas, season, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape into 28 balls.

To fry the meatballs

Heat the oil in a wide non-stick frying pan. Fry the meatballs for approx. 6 mins. all over.

Risoni

Cook the risoni in boiling salted water for approx. 8 mins. until al dente. Drain the risoni, mix with the lemon zest, lemon juice, balsamic, oil, oregano, feta and olives.

Bowl

Serve the risoni with the meatballs, tzatziki, cherry tomatoes and mini cucumbers in bowls, garnish with mint and drizzle with oil.

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