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Print Recipe
Salad of Kohlrabi Recipe
The recipe for this salad I took from the book two remarkable chefs Gotama Ottolenghi and Sami Tamimi. Very spicy salad is served as a snack "Meze" to meat dishes. Crispy kohlrabi in creamy sauce and spicy additives.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. This salad is served as a snack in the London restaurant of the authors of this wonderful book.
    This salad is served as a snack in the London restaurant of the authors of this wonderful book.
  2. Peel and dice the kohlrabi.
    Peel and dice the kohlrabi.
  3. Finely chop the garlic and mint. Mint on prescription take and fresh and cool, but I decided limiting itself to only fresh.
    Finely chop the garlic and mint.
Mint on prescription take and fresh and cool, but I decided limiting itself to only fresh.
  4. In yogurt add lemon juice, olive oil, chopped garlic and mint. Add salt and black pepper to taste. Mix everything with cabbage and let it brew.
    In yogurt add lemon juice, olive oil, chopped garlic and mint.
Add salt and black pepper to taste.
Mix everything with cabbage and let it brew.
  5. When serving, sprinkle with more oil and sprinkle with sumac.
    When serving, sprinkle with more oil and sprinkle with sumac.

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