Time: 1 hour.
Complexity: easily
Servings: 4

A bowl is a dish served in one bowl. bowl (a bowl) and one that concentrates a maximum of healthy and deliciously combined ingredients. By putting together a bowl for lunch, you'll get a variety of nutrients and delicious ingredients in one serving, without the risk of overeating. But bowls aren't just a collection of ingredients on a single plate. They typically form a unified flavor and aesthetic composition. Try a Middle Eastern-style bowl. The base of the bowl is millet. Top it with individual mounds of fried merguez sausage, fresh salsa, crispy fried onions, meat-stuffed grape leaves, and a drizzle of smooth yogurt and hummus. Sprinkle with za'atar, a Middle Eastern spice, and enjoy.

Zaatar You can find it in specialty sections or at the market. This aromatic Middle Eastern seasoning, made from a blend of thyme, marjoram, sumac (a tart berry), and toasted sesame seeds, is a real find for umami lovers – magic powder!

Ingredients:

• 1 cup of millet, washed
• 450 g raw Kupatov Merguez, remove the shells
• 2 tbsp + 1 tsp olive oil
• 1/3 cup yogurt
• 1/3 cup Greek hummus
• Juice of half a lemon + the remaining half, cut into 4 pieces
• A little hot sauce
• 1 medium ripe tomato, finely chopped
• Half a small green bell pepper, seeded and finely chopped
• 0.5 cup fresh parsley leaves, finely chopped
• 0.5 cup chopped pickled beets
• 4 dolma (grape leaves stuffed with meat), sliced
• 1 cucumber, thinly sliced
• 0.5 cup crispy onions
• 1 tbsp za'atar (Middle Eastern seasoning containing thyme, basil, savory, sesame, sumac, and salt)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

dolma (dolmades), grape leaves, tomatoes, cucumbers, sweet pepper, beet, kupaty (fried sausages), hummus, salsa sauce, yogurt, za'atar

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Preparation:

Step 1
• Prepare millet: Pour 2 1/4 cups of water into a saucepan and bring to a boil over medium-high heat. Add the millet and 1 teaspoon of salt. Stir, cover, and reduce the heat to medium-low. Cook the millet until tender and all the water has been absorbed, about 20 minutes. Remove the saucepan from the stove and let the millet sit, covered, for 15 minutes. Add 2 tablespoons of olive oil and fluff the millet with a fork. Serve warm or at room temperature. Millet can be boiled, cooled, and stored covered in the refrigerator for up to 2 days. Before serving, reheat in the microwave for 2 minutes, stirring once..
Step 2
• Fry the sausage minceWhile the millet is cooking, heat the remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add the sausage and cook, stirring frequently and breaking it up into smaller pieces, until browned and cooked through, about 5 minutes.
Step 3
• Make yogurt sauce with hummus: In a small bowl, mix the yogurt, hummus, lemon juice, 1 tbsp. water, hot sauce and 1/4 tsp. salt.
Step 4
• Prepare the salsa: In another small bowl, combine tomatoes, pepper, parsley and a pinch of salt.
Step 5
• Divide the millet evenly among 4 bowls. Top with the ground meat, tomato salad, pickled beets, stuffed grape leaf circles, cucumbers, and yogurt sauce in neat piles or rows. Sprinkle with fried crispy onions and za'atar and serve with a lemon wedge. You can make a large batch of millet, cool it, and freeze it in zip-lock bags for about 1 month. With this healthy, gluten-free grain, you can prepare a filling lunch..

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