Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, uzbekistan potato salad ball with tomato sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Turkish meatballs with potato slices cooked in the oven with tomato sauce. This traditional Turkish recipe is very popular in. Roasted potatoes tossed with a spicy, smoky tomato sauce.
Uzbekistan Potato Salad Ball with Tomato Sauce is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Uzbekistan Potato Salad Ball with Tomato Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have uzbekistan potato salad ball with tomato sauce using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Uzbekistan Potato Salad Ball with Tomato Sauce:
- Take 2 potatoes
- Get 2 small carrots
- Prepare 1 Salmon (i replaced it with 1/4 gr chicken breast)
- Make ready 1/2 tsp salt
- Take 1 tsp soy sauce
- Get 1 cup yoghurt
- Take Cheese
- Get 1 parsley
- Prepare 1 boiled egg
- Get Sesame/tomato sauce
The last time I cooked them, we only had some cauliflower salad on the side and we didn't need anything more. I love the softness and sweetness of new potatoes and as. Cover the meatballs and refrigerate until required. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella.
Instructions to make Uzbekistan Potato Salad Ball with Tomato Sauce:
- Boil or steam potatoes and carrots
- Boil salmon or chicken breast
- Shred boiled potatoes, carrots, egg and cheese. Chop-chop salmon or chicken breast, and parsley
- Mix step 2 with 1 tsp soy sauce, 1 cup yoghurt, 1/2 tsp salt
- Make a ball
- Pour it with sesame. I don't have sesame stock at home, so i use tomato sauce
- Serve it
Roast lamb with potatoes, chickpeas, carrots, tomatoes, onions and cumin. Cook the potatoes in plenty of boiling, salted water until tender. Serve the potatoes with the sauce for dipping. The combo of crispy potato and rich tomato sauce was to die for. We did have leftover sauce and used it as suggested with scrambled eggs and other things.
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