Kafta Yogurtliya

December 9, 2011

Ingredients

Step 1
Using Ground Meat Kebab (recipe above), roll the meat into little balls the size of a large walnut. Sauté in batches in a little oil in a large frying pan, turning them until they are browned all over but still a little pink inside. You can do this in advance, if you wish, and heat them through, covered with foil, in the oven when you are ready to serve.
Step 2
Open out a pita, toast it under the broiler, and break it into small pieces at the bottom of a serving dish. Just before serving, pour 4 cups plain whole-milk yogurt, which should be at room temperature, over the toast and drop the meatballs on top. Fry 3 tablespoons pine nuts very briefly in 1/4 stick (2 tablespoons) butter and sprinkle them over the dish with their butter.

Arabesque

Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.