Chouta

ingredients (4 servings):

Meatballs:

• 500g minced lamb

• 1 dl lavis (bread crumbs)

• 1 egg

• 1 clove of garlic (grated)

• 1 tsp rosemary

• 1 tsp salt

• 0.5 tsp pepper

Fried flatbread:

• 200g flour

• 0.25 tsp salt

• 1dl water

• 2 tbsp olive oil

• Oil for cooking

• 2dl of your favorite gravy

Meatballs:

Mix all the ingredients in a medium sized bowl. Dempen your hands and start making small meatballs. Fry in a frying pan nicely with a lot of butter.

Fried flatbread:

Place the flour and salt in a medium bowl and pour the water in, little by little. Mix the water and flour mixture together. Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Knead the dough for 5 minutes.

On a clean surface, roll each ball of dough one at a time using a rolling pin. If you pick up and move round the flatbread often you know it hasn’t stuck. 

Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in color and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked.

Assembly:

Take a flatbread, add about 4 meatballs and pour over some gravy. Then fold it into a wrap or a burrito and enjoy. :)

Pilsner Potato Risotto & Meatballs

Ingredients (4 servings):

Potato Risotto:

• 1 tbsp butter

• 1 tbsp olive oil

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 6-8 large potatoes (starchy)

• 1 dl Pilsner lager

• 6 dl chicken stock

• 2 dl grated semi-hard cheese

• 3-4 sprigs of fresh thyme (for garnish)

• salt & pepper

Lamb Meatballs:

• 500 g ground lamb

• 1 egg

• 1 dl bread crumbs

• 0.5 dl Pilsner 

•  150g crumbled feta cheese

• 1-2 cloves garlic finely minced

• 1 dl green onions sliced very thin

• 1.5 tsp thyme

• 1 tsp salt 

• 0.5 tsp pepper

• olive oil

How to:

Potato Risotto:

Peel and dice the potato into 1cm cubes. In a large pot over medium heat melt the butter and olive oil and add the diced onion and cook until soft. Add the garlic and cook some more. Pour in the beer and the the diced potatoes, then add the chicken stock 2 dl at a time and let the potatoes cook through. Make sure to stir a lot, not letting the potato burn at the bottom.

Once the potatoes are cooked, remove the pot from the heat and season with salt and pepper and slowly fold in the cheese and garnish with thyme.

Lamb Meatballs:

In a mixing bowl combine all the ingredients except for the olive oil and combine using your hands until a uniform mixture is achieved.

 Dip fingers in the olive oil and start to form small meatballs (use a 1 tbsp measure to make them uniform in size). Fry the meatballs until they are done.