Bowl is a dish that is served in one bowl. – a bowl) and in which a maximum of healthy and tasty is concentrated combining ingredients. Gathering a bowl for lunch, you get in one serving a ton of diverse nutrients and tasty ingredients without risking overeating. But bowls are not just a set of products in one plate. They usually make up a single taste and aesthetic composition. Try Middle Eastern style bowl. At the base of the bowl will be millet. Lay out fried minced meat of sausage fresh salsa, crispy fried onions stuffed with meat grape leaves and a little tender yogurt sauce with hummus. Sprinkle all the Middle Eastern seasoning with zaatar and enjoy. Zaatar can be found in specialized departments or in the market. This fragrant Middle Eastern seasoning from a mixture of thyme, marjoram, sumac (tart berry) and toasted seeds sesame is a real find for lovers of the minds – magical порошок! 
Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. millet washed
- 450 gr raw coupes merges, shell remove
- 2 tbsp. l + 1 tsp olive oil
- 1/3 Art. yogurt
- 1/3 Art. greek hummus
- The juice of half a lemon + the remaining half, cut into 4 parts
- A little hot sauce
- 1 medium ripe tomato, finely chopped
- Half a small green sweet pepper, peeled seed and chopped
- 0.5 tbsp. leaves of fresh parsley, finely chopped
- 0.5 tbsp. chopped pickled beets
- 4 dolma (grape leaves stuffed with meat), chopped
- 1 thinly sliced cucumber
- 0.5 tbsp. crispy onions
- 1 tbsp. l zaatar (Middle Eastern seasoning, to which includes thyme, basil, savory, sesame, sumac, salt)
Recipes with similar ingredients: dolma (dolmades), grape leaves, tomatoes, cucumbers, sweet peppers, beets, kupaty (sausages for frying), hummus, salsa sauce, yogurt, zaatar
Recipe preparation:
- Prepare millet: pour 2 and 1/4 tbsp. Into the pan water and over moderate heat, bring to a boil. Add millet and 1 hour. l salt. Stir, cover and reduce heat to moderate weak. Cook millet until it is soft and absorbs all water, about 20 minutes. Remove the pan from the stove and let the millet infuse under the lid for 15 minutes. Add 2 tbsp. l olive oil and stir the millet with a fork. Serve warm or room temperature. Millet can be boiled, cooled and stored covered in the refrigerator for 2 days. Preheat before serving in the microwave for 2 minutes, stirring one time.
- Sauté minced meat: while millet is cooked, in a pan medium size non-stick coating over moderately high heat heat the remaining 1 tsp. oils. Add sausage and fry, often stirring and breaking into smaller pieces, until minced browned and will not be ready, about 5 minutes.
- Make hummus yogurt sauce: in a small bowl mix yogurt, hummus, lemon juice, 1 tbsp. l water, hot sauce and 1/4 tsp salt.
- Cook salsa: in another small bowl, mix tomatoes, peppers, parsley and a pinch of salt.
- Spread millet evenly in 4 bowls. Top tidy in heaps or rows lay out minced meat, tomato salad, pickled beets, mugs of stuffed grape leaves, cucumbers, yogurt sauce. Sprinkle with fried crispy onions and zaatar and serve with a slice of lemon. You can cook a big batch millet, cool and freeze in zip bags, store in the freezer about 1 month With this healthy gluten-free cereal, you You can cook a hearty meal.
