Cypriot-Style Cheese with Fragrant Yogurt Sauce
over rice with mushrooms & mixed peppers
This Cypriot-style cheese cheese is made from goat's, cow's and sheep's milk. Its high melting point makes this cheese very suitable for grilling.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
75 g
White long grain rice
1 piece
Garlic
65 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
65 g
Mushrooms
½ piece
Lemon
½ sachet(s)
Middle Eastern spice mix
½ piece
Bell pepper
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Romano pepper
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Slice half of the onion into rings and finely chop the rest.
- Melt a knob of butter in a pot or saucepan over medium-high heat and fry the finely chopped onion for 2 - 3 minutes over medium-high heat.
- Stir in the rice and fry for 2 more minutes, then crumble in the stock cube (see pantry for amount).
- Pour in plenty of water and boil the rice for 10 - 12 minutes, covered, then drain and set aside.
- Crush or mince the garlic. Pat the cheese dry with kitchen paper and dice into 1 - 2cm cubes.
- Quarter the mushrooms and juice the lemon. Deseed both the Romano pepper and the bell pepper, then cut both into thin strips.
- Melt a knob of butter in a deep frying pan over medium-high heat and fry the garlic with the rest of the onion for 3 - 4 minutes.
- Stir in the Middle Eastern spices, mushrooms, bell pepper and Romano pepper and fry for 6 - 8 minutes. Add 1 tsp lemon juice per person and season to taste with salt and pepper.
- Finely chop the parsley and transfer half to a bowl.
- Add the yogurt, extra virgin olive oil and 1 tsp lemon juice per person, then mix well to combine. Season to taste with salt and pepper.
- Heat a clean non-stick frying pan over medium-high heat and fry the cheese for 3 - 4 minutes until evenly golden-brown (see Tip).
Tip: fry the Cypriot-style cheese when everything else is almost ready. This way you can serve the cheese as soon as it's done and at its tastiest.
- Serve the rice on plates and top with the vegetables and the Cypriot-style cheese.
- Top with the yogurt sauce and garnish with the rest of the parsley.
