Ingredients (for 8-10 pies):
Mix the minced meat with a little salt and a mixture of oriental spices and form into a thick sausage. Wrap the meat in film or aluminum foil and put it in the freezer for an hour. By freezing, more slice shapes can be cut. Brush with a little olive oil and grill “medium”. Then sprinkle with sea salt and pepper.
Ingredients for yogurt dip:
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500 g of low-fat yogurt
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1 tablespoon of medium hot mustard
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3 cloves of garlic
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2 shallots
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1 bunch of dill
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a little lemon juice
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Salt
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Peel and finely chop the garlic and shallot. Heat the olive oil in a pan and cook the prepared ingredients without color for a few minutes on a moderate heat. Season the yogurt with mustard, lime juice and salt, then add the chopped dill and sauteed garlic and shallot mixture.
Ingredients for eating tomatoes:
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1 can of tomatoes
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100 g streaky bacon
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2 large and coarse chilies or hot peppers
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1 tablespoon of mustard
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1 tablespoon of honey
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a little lemon juice
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2 tablespoons of parsley
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Chop the canned tomatoes. This is done with a potato masher or a fork. Place the bacon slices and chili on the grill and lightly toast. Then cut both into small pieces and add to the tomato. If you prefer a milder version, use pepperoni. Season to taste with mustard, honey, lemon juice and salt and finally add the chopped parsley.
Couscous ingredients:
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300 grams of couscous
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300-400 ml of water or broth
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2 shallots
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2 cloves of garlic
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2 tablespoons of butter
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0.5 organic lemon
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1-2 tablespoons of parsley
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A little spice
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a little salt
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Briefly heat the couscous with the same amount of water or stock, then knead for a few minutes and let it rise. The exact cooking time depends on the variety and quality. Detailed cooking instructions are usually on the packaging. With instant couscous, fine grains are poured and mixed with hot liquid. Then the cocoon must also be inflated for a few minutes.
Meanwhile, finely chop the garlic and shallots and sauté them in olive oil without coloring. Wash and chop the parsley. Fluff some couscous with a fork and add the butter and other prepared ingredients. Season with lemon juice, lemon peel, salt and baharat.
Additional ingredients and serve:
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Cut the tomatoes in half and sprinkle the cut surfaces with salt, sugar and herbs de Provence. Grill cut up for a few minutes. Drizzle with a little olive oil. Wash the zucchini and cut it in half lengthwise. Oil the vegetables, add a little salt and then grill them.
Serve the burger steak with couscous, grilled courgette and tomatoes and two sauces.
