Mint Yogurt Dip
Ντιπ γιαουρτιού με μέντα
/ntip giaourtioú me ménta/
chopped mint
2 cups (260 ml) Greek yogurt or a dairy free yogurt
juice of 1 organic lemon
2 minced garlic cloves
ένα / EN-a/ 1. Mix the ingredients together except the mint.
δύο /THEE-oh/ 2. Cover and refrigerate at least an hour or overnight.
τρία /TREE-a/ 3. Place the lamp in a bowl and mix with the mint, cilantro/parsley, oregano, garlic, sherry, vinegar, and molasses/honey.
τέσσερα /TESS-air-uh/ 4. Season with cumin, allspice, red pepper flakes, salt, and black pepper. Mix.
πέντε /PEN-day/ 5. Shape into 4 meatballs
έξι /EX-ee/ 6. Brush the gill with oil.
εφτά /EF-TA/ 7. Grill the meatballs on each side. Depending on the thickness, cook +5 to 10 minutes, until the inside temperature is 145F (63C).
oκτώ /oc-TOH/ 8. Place spinach on plates, add 1 or 2 meatballs, toped with crumbled cheese, any juice from a stove-top grill pan, the yogurt sauce, and chopped mint.
Try some
other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb
or Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek




