Description
For Arabic cuisine yogurt dressing routine. Lean and delicious dish is no less tasty meat in lent the dish with the addition of yogurt, and home.
Ingredients
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Couscous
200 g
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Green peas
100 g
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Carrots
1 piece
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Olive oil
1 Tbsp
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Lemon peel
1 tsp
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Zira
1 pinch
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Garlic
1 tooth
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Salt
1 pinch
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Black pepper
1 pinch
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Yogurt
200 g
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Mint
1 tsp
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Lemon juice
1 tsp
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Sourdough
1 tsp
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Milk
1.5 l
Cooking
Prepare the couscous according to the instructions on the package.
Ready couscous and drizzle with olive oil and stir with a fork to avoid sticky grains.
Frozen peas pour boiling water for 3 minutes, then dry.
Carrots cut into thin wedges
Boil the carrots in boiling water until soft. Dry.
To remove the zest from the lemon
Add to couscous with green peas, carrot, a pinch of ground cumin, salt, pepper, add remaining olive oil, squeezed through chesnokodavilku garlic, lemon zest. Mix well.
To not lean dobavki to prepare homemade yogurt. To dry yeast...
Pour the warm milk, stir to dissolve the yeast.
Pour into jars
Put to settle for 8-10 hours.
Here's a thick yogurt we need.
Mix the yogurt with chopped dry mint ( if fresh, the leaves are crushed) and lemon juice.
Half lean core to fill the yogurt sauce.
Lean Foundation
Meat in lent dish
You half and me half
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