Greek Tabbouleh Salad Arepas with Ancho Yogurt Sauce
"A South American and Greek hybrid, this global handheld fare is the perfect fusion of flavors. Fill crispy corn cakes with a homemade Greek Tabbouleh starring McCormick® Mint and Red Pepper, lemon juice, feta, bulgur and Kalamata olives. Top with a cool, creamy Ancho Yogurt Sauce...."
INGREDIENTS
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Arepas
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2 cups milk
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2 cups water
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1/2 cup (1 stick) unsalted butter, divided
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3 cups masarepa, (pre-cooked cornmeal)
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1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
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1 cup crumbled feta cheese
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Greek Tabbouleh Salad
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1 cup water
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1/2 cup dry bulgar
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1 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
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1 cup shredded lettuce, such as Romaine
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1/2 cup finely chopped fresh parsley
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1/2 cup crumbled feta cheese
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1 medium vine-ripened tomato, diced
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1/2 cup chopped seedless cucumber
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1/4 cup Kalamata olives, coarsely chopped
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3 green onions, chopped
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2 tablespoons lemon juice
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3 tablespoons extra-virgin olive oil
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2 teaspoons McCormick Gourmet™ Organic Mint
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1/2 teaspoon McCormick® Red Pepper, Crushed
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Ancho Yogurt Sauce
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1 cup plain Green yogurt
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2 tablespoons water
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2 1/2 teaspoons McCormick Gourmet™ Chile Pepper, Ancho
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1 1/2 teaspoons McCormick® Garlic Powder
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3/4 teaspoon McCormick® Oregano Leaves
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1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
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