Etimek Salad – Practical Recipes
Etimek Salad
- 2 packages of unsalted meat
- a medium bowl of yogurt
- 3-4 tablespoons of mayonnaise
- 3 carrots
- pickled gherkins
- pickled beetroot
- roasted red pepper paste (peeled)
- corn, parsley, dill
Mix some yoghurt and mayonnaise in a bowl. If desired, 1 or 2 cloves of garlic can also be added. Half of this mixture is spread on the bottom of the pyrex tray. The skirts are lined up in a single line and the remaining mixture is spread again. In this way, the meat is left for 15-20 minutes to absorb the yogurt. Carrots are grated. It is fried in a small amount of oil in a pan. removed from the stove and cooled. Add finely chopped cauliflower and diced beetroot into it. Roasted peppers are also chopped and added. Spread them all on the tray with the meatballs. Chop the parsley and dill and decorate. You can keep it in the refrigerator for 1 night so that the meat can absorb well. Or rest for at least 5-6 hours. Enjoy your meal
