Tzatziki frais et ses cheesenans fondants Recette Kerbeleg

Fresh tzatziki and melting cheesenans: the perfect combo from cousin Sélim!

Let yourself be seduced by this fresh, creamy tzatziki recipe, accompanied by soft, gourmet cheesenans. A perfect combination for your aperitifs or starters that will make your taste buds travel!

Ingredients

Tzatziki

  • 500 g Greek yoghurt
  • 1 large organic cucumber
  • 1 lemon
  • 1 small bunch of mint
  • 2 cloves of garlic
  • Olive oil
  • Coarse salt
  • Fine salt and pepper

Cheesenans

  • 1 pizza dough (store-bought or homemade)
  • 4 portions of Kiri cheese
  • 30 g melted butter

Recipe

Tzatziki

  1. Prepare the cucumber: Grate it with the skin directly into a colander, sprinkle with coarse salt and leave to drain for a few minutes. Squeeze well to remove excess water.
  2. Herbs and garlic: Peel and remove the germ from the garlic. Finely chop the mint. If you have dill, feel free to add a nice sprig.
  3. Mix the ingredients together: In a large bowl, mix the Greek yoghurt with the drained cucumber, mint and garlic. Add the lemon juice, a little salt and pepper to taste and drizzle generously with olive oil.
  4. Leave to stand: Place in the fridge for around 30 minutes to allow the flavours to mingle.

Cheesenans

  1. Form the portions: Unroll the pizza dough and cut into 4 equal pieces.
  2. Coat with cheese: Place a portion of Kiri in the centre of each piece of dough. Fold the corners of the dough towards the centre to envelop the cheese and form a ball. Repeat for the other pieces.
  3. Roll out the balls: Flatten each ball of dough into a thin disc.
  4. Cooking: Heat a non-stick frying pan without fat. Cook each naan for around 4 minutes, turning them over halfway through cooking so that they are golden brown on both sides.
  5. Gourmet finishing touch: Brush the cheesenans with melted butter just before serving for an even tastier result.
Tzatziki frais et ses cheesenans fondants Recette Kerbeleg

Published on: 19 December 2024  -  Filed under: Recipes from our guests