Ces boulettes de viande à la menthe vues dans la revue Guide cuisine sont tres originales. La menthe et le chevre leur donnent un goût incroyable.  A l’origine le fromage de chevre n’est pas obligatoire dans cette recette, mais j’ai eu envie de voir ce que ca donnait et c’est parfait.

800 g de boeuf haché

1 bouquet de menthe

1 oignon

3 gousses d’ail

10 olives vertes denoyautées

1 cuill à café de concentré de tomate

1cuill à café de moutarde

3 cuill a soupe d’huile

2 cuill à soupe de vinaigre

40 g farine

150 g de fromage de chevre

Sel poivre

Ciselez la menthe,pelez et hachez l’ail et l’oignon.Melangez ce hachis avec la viande, le concentré de tomate, la moutarde, salez et poivrez. Coupez les olives en petits dés et rajoutez les avec le fromage de chevre ecrasé à la farce.

Faites vos boulettes et roulez dans la farine. Chauffez l’huile dans la poele et faites dorer vos boulettes 10 à 15 mn.Une fois cuites, arrosez les d’un peu de vinaigre, vous pouvez sauter cette etape.

Servez les chaudes avec une salade en accompagnement.

Source: www.sahten.com

Le Mezzé: www.sahten.org

Voir aussi: www.sahten.com

Photo: nilgun erzik

Ingredients: 

2 lbs chicken breasts

4 tablespoons lemon juice

1 tablespoon olive oil

3 garlic cloves

3 tablespoons yoghurt

1 teaspoon tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon pepper 

½ – 1 teaspoon salt   

1. Cut the chicken breasts, or just white chicken meat, into long, slim strips, then into lengths that are about an inch long.
2. Put them into a bowl or other container, and allow them to marinate in the lemon juice (or white vinegar, if you want), olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.  
3. Allow 24 hours for the flavors to develop.
4. The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
5. Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, and any other crudites, or pickled crudités

Photo: unclj0

Here is the recipe for shish taouk: (grilled BBQ chicken with garlic sauce)  

Ingredients needed:  

1 kg chicken breasts

Skewers

 Chicken Marinate 

1 tablespoon olive oil

1 tablespoon tomato puree

1 tablespoon garlic, crushed

1 tablespoon garlic sauce, Toum see below

Salt & pepper, to taste

2 juices of lemons

 Toum (Garlic Sauce) 

1 garlic clove, peeled

½ teaspoon salt

1 egg white

250 ml vegetable oil

 1 lemon, juice of, to taste

  Cut the chicken breasts into 2 cms pieces and place in a bowl. Add the olive oil, tomato puree, garlic, 1 tablespoon Toum (garlic sauce) salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least 1 hour or overnight.  

1. Tread the chicken pieces on to skewers and grill for about 10 minutes on the barbecue or under a preheated grill. Turning from time to time.

2. Serve with Toum (garlic sauce) for dipping and a salad.

3. Toum (Garlic Sauce) – Put the garlic clove and salt in a blender or food-processor and whiz to a smooth puree. Add the egg white and whiz again until smooth. Very slowly pour in the vegetable oil in a constant, steady stream until all the oil is used up and the sauce is the consistency and color of mayonnaise. Add the lemon juice and keep whizzing until smooth. Taste and add more lemon if necessary.

Photo: Azzaelea

Ingrédients:

½ tasse (125ml) de mayonnaise

3 gousses d’ail hachées finement

Poivre

1 c. à soupe (15ml) de jus de citron

Photo: mightymightymatze