Tzatziki can become watery if left to stand for a while. Either mix the ingredients just
before eating or deseed, grate and salt the cucumber before mixing with the yoghurt
(directions below).
MAKES 4 portions| Preparation time: 20 minutes, Chilling time: 30 minutes, Cooking time: 15 minutes
MEATBALLS
۶۰ ml (¼ c) raisins
۱ onion, finely chopped
۱ garlic clove, finely chopped
۵۰۰ ml (2 c) cooked basmati rice
۳۰۰ g lean beef mince
۵ ml (1 t) turmeric
۲ ml (½ t) ground cumin
۲ ml (½ t) ground coriander
۲ ml (½ t) ground cinnamon
۱۰ g parsley, finely chopped
۱ egg, whisked
salt and black pepper
۳۰ ml (2 T) olive oil
TZATZIKI
½ cucumber
۲۵۰ ml (1 c) double cream
yoghurt
salt
naan bread to serve
۱ Meatballs Soak the raisins in boiling water until plump. Drain.
۲ Mix all the ingredients except the oil. Season with salt and pepper and chill for at least 30 minutes.
۳ Shape the mince mixture into walnutsized balls. Heat the oil and fry the meatballs in batches until golden and done.
۴ Tzatziki Grate the cucumber and squeeze to remove the excess liquid or remove the seeds, grate, add a little salt and leave in a sieve for about an hour to allow excess water to drain. Mix with the yoghurt and season with salt, if needed. 5 Pack the meatballs, tzatziki and naan bread in separate containers.
