Meatball Sub

Meatball Sub:

Ingredients:

For Sauce:

Olive oil 2 tbsp.

Onion (finely chopped) 1/2 small

1/2 medium carrot (finely chopped) 1/2

celery (finely chopped) 1/2 stalk

Kosher salt

Tomatoes, crushed by hand 800g

Bay leaf 1

Fresh basil leaves 2

For meat balls:

Potato, peeled about 1/3 of large potato

Kosher salt

Boneless minced meat 1/2 Kg

Grated cheese 1/3 cup

Minced garlic 1/2 tsp

Olive oil 1/4 cup

Freshly ground pepper

baguette (Buns) 4-6

How to Cook:

For sauce: 

• Heat the olive oil in a medium saucepan over medium heat. 
• Add the onion, celery, carrot and a pinch of salt and prepare dinner, stirring occasionally, till gentle, approximately eight mins. 
• Stir within the tomatoes and their juices, the bay leaf, basil and half cup water. 
• Put it into a simmer and cook, stirring sometimes, till the sauce thickens, 30 to 40 mins. 
• Season with salt.

For Meatballs: 

• Place the potato in a small saucepan with cold water to cowl; add 2 teaspoons salt and bring to a boil. 
• Cook until the potato is soft, about 10 mins. 
• Cool slightly, then coarsely grate the potato with a box grater.
• Blend the minced meat, cheese, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your fingers till simply mixed. 
• Lightly shape the mixture into 1-inch meatballs.
• Heat three tablespoons olive oil in a massive nonstick skillet over medium-high heat. 
• Add the meatballs and cook dinner, turning now and again, until browned and just cooked , for approximately eight mins. 
• Switch to the sauce and simmer five mins.
• Fill the baguette portions with the meatballs and pinnacle with greater sauce. 
• Sprinkle with cheese and serve.

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Chicken Shawarma

Chicken Shawarma:

Ingredients:

BBQ masala 1 tbsp

Lemon juice 1 tbsp

Crushed black pepper 1 tsp

Garlic 2 cloves

Salt to-taste

Chicken 200 gm (boneless)

Yogurt 1/2 cup

Vinegar 2 tbsp

For Material:

Tomato 1

Cucumber pickle 1/2 cup

Onion 1

Pita bread 4

Lettuce 3-4

Green/black olives 1 cup (sliced)

Olive oil 2-3 tbsp

Chilli pickle 1 cup

Cucumber 1

For Sauce:

Sesame paste 1/2 cup

Garlic 2 cloves

Lemon juice 1/4 cup

Yogurt 2 tbsp

How to Cook:

Heat oil and add cloves and chicken pieces (cut into thin slices) in it and fry well.

Now add salt, bbq spices, lemon juice, vinegar and yogurt and keep frying until it gets dry.

Now the chicken is ready.

For sauce:

add sesame paste yogurt, lemon juice and garlic and mix it well and then heat it a little.

After some time put it off from heat and pour the sauce in the bowl.

For salad:

Cut tomato and cucumber in to thin pieces.

Cut ice burg leaves into thin stripes and put it in to a bowl.

Then add tomato and cucumber and add lettuce in it.

Now add olive oil, cucumber and chilli pickle.

For Filling:

Apply litle oil in pan and toast the bread lightly.

Now open the pita pockets and put th salad and material in it.

Roll i carefully, your shawarma is ready.

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