Cypriot-Style Cheese with Fragrant Yogurt Sauce

Name: Cypriot-Style Cheese with Fragrant Yogurt Sauce over rice with mushrooms & mixed peppers
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 piece Onion; 150 g White long grain rice; 2 piece Garlic; 130 g Cypriot-style cheese; 125 g Mushrooms; 1 piece Lemon; 1 sachet(s) Middle Eastern spice mix; 1 piece Bell pepper; 10 g Fresh flat leaf parsley; 50 g Organic full-fat yogurt; 1 piece Romano pepper; ½ piece Low sodium vegetable stock cube; 1 tablespoon Extra virgin olive oil; 2 tablespoon [Plant-based] butter; to taste Salt and pepper

over rice with mushrooms & mixed peppers

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The secret to perfectly grilled Cypriot-style cheese is timing - fry the cheese just before serving. Better too short than too long!

Tags:

Veggie

•Extra Veggies

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

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

Energy (kJ)3235 kJ

Calories773 kcal

Fat36.9 g

Saturated Fat24 g

Carbohydrate82.2 g

Sugar12 g

Dietary Fiber10.7 g

Protein25.9 g

Salt2.8 g

Potassium335.9 mg

Calcium20.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole

•Paper Towel

•Bowl

•Small Non-Stick Pan

Cooking Steps

Slice half of the onion into rings and finely chop the rest.
Melt half of the 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 the rest of the 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.