Difference between revisions of "Saat Bangar"
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# In a large bowl wisk together the [[oil]] and [[lemon juice]] with a fork. Stir in the [[yogurt]] and [[cumin]] seeds. With the back of the fork, mash in the ricotta. | # In a large bowl wisk together the [[oil]] and [[lemon juice]] with a fork. Stir in the [[yogurt]] and [[cumin]] seeds. With the back of the fork, mash in the ricotta. | ||
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# Chill or serve immediately. | # Chill or serve immediately. | ||
| − | [[Category:Kuwaiti | + | [[Category:Kuwaiti cuisine]] |
| − | [[Category:Kuwaiti | + | [[Category:Kuwaiti cuisine]] |
| + | [[Category:Salad Recipes]] | ||
[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
[[Category:Ricotta cheese Recipes]] | [[Category:Ricotta cheese Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
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Latest revision as of 06:38, 14 July 2012
Ingredients
- 2 tbl olive oil
- 1/4 cup ricotta cheese
- 2 tbl lemon juice
- 1 lb Cooked beetroot, thinly sliced
- 1 cup yogurt
- Chopped mint leaves
- 1/2 tsp cumin seeds
Procedures
- In a large bowl wisk together the oil and lemon juice with a fork. Stir in the yogurt and cumin seeds. With the back of the fork, mash in the ricotta.
- Gently fold in the beetroot.
- Transfer the salad to a serving bowl and garnish with chopped mint leaves.
- Chill or serve immediately.
