INGREDIENTS
- – Minced meat 300 g.
- – Bulgur wheat 500 g.
- – Heat water 500 cc.
- – Mint 2 tbsp.
- – Chopped onion 1 unit.
- – Salt and pepper.
- – Cumin.
- Yogurt sauce:
- – Yogurt.
- – Lemon juice 1 unit.
- – Salt and pepper.
- Fennel puree:
- – Fennels 4 models.
- – Butter 2 tbsp.
- – Salt and pepper.
- – Chopped mint 1 tbsp.
KEPPE with yogurt sauce and fennel puree
PROCEDURE:
1. For the keppe, hydrate the bulgur wheat with heat water, let it relaxation for a couple of minutes.
2. Combine the minced meat with the bulgur wheat, add the chopped onion, season with mint.
3. Knead till all the things is mixed and put collectively the keppes and prepare dinner in an oven for about 20 minutes.
4. For the puree, place the fennel reduce into quarters and prepare dinner in a saucepan and a roasting pan within the oven, add the butter and a bit of water and canopy.
5. Cook dinner till tender.
6. Combine and season with salt and pepper. End with chopped mint.
7. For the sauce, combine all of the substances.
8. Serve the keppes with the fennel puree and end with the yogurt sauce.
