Feta And Lemon Cabbage Rolls With Coriander Tzatziki Food

FETA AND LEMON CABBAGE ROLLS WITH CORIANDER TZATZIKI

Steps:

• Preheat the oven to 325F or 170 degrees C.
• Place the cabbage leaves in a bowl, cover with boiling water and leave for 10 minutes.
• Place the rice in a pan with two cups water, bring to the boil, reduce the heat, cover and cook for five minutes.
• Remove from the heat and leave covered for five minutes.
• Meanwhile, heat one tablespoon of the oil in a frying pan and add the pine nuts, spring onions and lemon zest, cooking briefly until the onion wilts.
• Tip the mixture into a bowl.
• Add the partially cooked rice, mint and thyme, then crumble the feta over the top.
• Season lightly with salt and generously with pepper and mix thoroughly.
• Put a cabbage leaf on a work surface with the smooth-side down and the stem end facing you.
• Place a scoop of filling in the centre, fold the sides in to cover it, then fold the end nearest to you over the filling, and carry on rolling forwards to make a neat, snug bundle.
• Place in a shallow oven-proof dish with the join underneath.
• Continue, nudging the wraps up close, until all the leaves and filling are finished.
• Dissolve the stock cube in 1 cup hot water and stir in the juice of the lemon and one tablespoon of olive oil.
• Pour the stock over the dolmades and cover the dish with foil.
• Make slits for the steam to escape and bake for 30 minutes, or until the liquid has been absorbed.
• To make the tzatziki, peel, chop and crush the garlic with a little salt.
• Grate the cucumber, and squeeze out as much water as possible.
• Mix the garlic, cucumber, coriander and remaining olive oil into the yoghurt and serve with hot, warm or cold dolmades.

EASY TZATZIKI WITH FETA

Steps:

• Place the yogurt in a medium bowl. Grate the cucumber on a box grater on the largest grating side and squeeze it with your hands to remove most (but not all) of the liquid. Add the grated cucumber to the yogurt. Add the sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and combine. Taste for seasonings.
• To serve, artfully arrange salad plates with slices of feta, drizzle them with olive oil, and sprinkle with thyme leaves. Add the olives, pita triangles, and the tzatziki and serve cold or at room temperature.
• Preheat the oven to 350 degrees.
• Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

LEMON AND FETA PASTA

Steps:

• Cook the pasta following package directions.
• Meanwhile, make a dressing by combining the olive oil, lemon zest and juice, mustard and garlic.
• Once cooked, drain the pasta and put back in the warm pot. Mix in the crumbled feta, tomatoes, spring onions and dressing. Heat gently til feta melts a little. This dish can be served warm or refrigerated as a packed lunch.

ROASTED CABBAGE WITH HARISSA BUTTER BEANS & BAKED FETA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the cabbage wedges in a roasting tin, drizzle over half the oil and sprinkle with the ras el hanout and some salt. Rub the oil and spices into the wedges to coat, then roast for 15 mins.
• Tip the butter beans, tomatoes, harissa, lemon rind and 1 tsp sugar into a bowl, season and stir to combine. After the cabbage wedges have had 15 mins, carefully pour the butter bean mixture in the tin around the cabbage. Put the feta on a baking tray lined with baking parchment, drizzle with the remaining oil and scatter with the chilli flakes. Return the tin with the cabbage and beans to the oven for a further 20 mins alongside the feta.
• Spoon the roasted cabbage wedges and beans onto plates or into shallow bowls along with chunks of the baked feta. Scatter with some parsley leaves and dill fronds, then drizzle with a little more olive oil before serving.

LEMON-CABBAGE ROLLS

Steps:

• Cover cabbage leaves with boiling water. Cook and stir ground beef, onin and garlic over medium heat until beef is light brown; drain.
• Stir rice, parsley, 1 1/2 teaspoon salt, the lemon pepper, cinnamon, oregano, 1 1/2 cups water and cheese into beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed, about 15 minutes.
• Heat oven to 350. Dry cabbage leaves; sprinkle with 1/4 teaspoon salt. Mound 1/2 cup filling at stem end of each cabbage leaf. Roll, folding in sides; fasten with wooden picks. Place in ungreased baking dish. Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes; drain. Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley.
• LEMON SAUCE.
• mix 1 package (about 1 ounce) chicken gravy mix, 3/4 cup water and 1 to 2 teaspoons lemon juice. Heat to boiling, stirring occasionally.