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Giaourtlou easy recipe
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Giaourtlou is a Turkish cousine recipe from heaven, enjoy turkish food.
Giaourtlou Materials
* For fagot:
1 cube beef 1 teaspoon salt
1 / 2 kilo of veal minced 2 cans evaporated milk
* For the yoghurt sauce: 5 cloves garlic molten
1 / 2chopped parsley (leaves only)
750 gr. cow's milk, yogurt wringer
1 egg 2 spoons salt chuck
1 teaspoon salt, a little vinegar estragkon
1 teaspoon lefkopipero curt little oil
* For trimming:
* For the tomato sauce: 1 tablespoon tomate sauce
4 onions cut into pieces
1,5-2 kg ripe tomatoes grated in grinding wheel (without skin)
Shortly cut (leaves only)
1 teaspoon paprika, 1 teaspoon sugar
In a pan mix all the ingredients for the fagot, to work well until they absorb the milk and leave the basin xeskepasti in the refrigerator for 12-15 hours.
Preparation
Fagot:
1. Fagot remove from the refrigerator and place in an oiled platter.
2. After you prepare the tomato sauce cook in grills (or coal, or electric grill) the fagot (about 5 minutes more or less) aleifontas them with little oil.
Tomato Sauce:
1. In a wide shallow pan and add the tomato, after leave to boil for a minute, add the broth dissolved in some hot water, the tomato, the paprika, salt and sugar.
2. Saltas Allow us to get a boil and somewhat tied.
Yoghurt sauce:
1. In a bowl mix the yogurt, garlic, salt and vinegar.
2. Once baked the fagot to serve as follows:
3. Fagot put 4-5 in each plate, top Saltas add the tomato (hot) and put on a spoon yogurt sauce (as it will be hot mixed with tomato sauce).
4. Garnish top with onions and parsley.
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