Der beste griechische Nudelsalat für den Sommer? Mit Knobi-Dip & Pfannenbrot!

Sommer, Sonne, Orzo-Salat! 🇬🇷☀️
Dieser griechisch inspirierte Nudelsalat ist nicht nur ein echter Hingucker auf dem Grillbuffet – er bringt alles mit, was ein gutes Sommergericht braucht:
👉 Krümelig gebratenes Hackfleisch, würziger Feta, frisches Gemüse, ein cremiger Knoblauch-Dip – und als Geheimwaffe: ein Pfannenbrot mit nur vier Zutaten!

Mit diesem Rezept zeigen wir dir, wie du schnell & ohne Stress ein mediterranes Gericht auf den Tisch bringst, das nach Urlaub, Olivenhain und Grillabend schmeckt. Perfekt für Meal-Prep, als Beilage oder einfach solo auf der Terrasse genießen.

📲 Rezept & Mengenangaben:
🌍 www.ungers-kitchen.de

🔥 Was dich erwartet:
✔️ Orzo (Kritaraki) – die feine Pasta für Salatfans
✔️ Hackfleisch & Feta – deftige Kombi mit Biss
✔️ Knoblauch-Dip – mit Geheimzutat aus unserer Küche
✔️ Pfannenbrot mit nur 4 Zutaten – schnell, fluffig & genial
✔️ Sommerliche Zutaten wie Gurke, Tomate, Zitrone
✔️ Optional mit Oliven – für alle, die sie lieben (oder eben nicht 😄)

⏱️ Kapitelübersicht
00:00 – Intro & Idee
00:39 – Zutaten & Vorbereitung
02:10 – Hackfleisch anbraten
05:30 – Knoblauch-Dip zubereiten
08:45 – Orzo & Gemüse vermengen
12:00 – Pfannenbrot in der Pfanne
17:00 – Alles anrichten & final abschmecken
26:34 – Fazit & Verabschiedung

🔁 Noch mehr herzhafte Rezepte?
👉 Hier geht’s zur kompletten Rezept-Playlist:

💬 Jetzt du!
Was ist dein liebster Salat zum Grillen?
Und wie sieht’s aus: Team Olivenliebe oder eher „lass mal weg damit“?
👇 Schreib’s uns in die Kommentare – wir freuen uns auf eure Ideen & Meinungen!

🛒 Unsere Empfehlungen für dieses Rezept – WERBUNG:
🥩 Hochwertiges Hackfleisch bei
@FleischerundderKoch → https://fleischer-koch.de/ *
🎟️ Code: fk-ungerskitchen10 für 10 % Rabatt

🧂 Mediterrane Gewürze & „Malaka“-Mischung von
@SPICE_BAR → https://www.spicebar.de/ *
🎟️ Code: spicyungerskitchen für Gratisgewürz oder Rabatt – ab einem Warenwert von 15 €!

🔪 Messer & Küchenhelfer von
@HEISO1870 → https://heiso-1870.de/?sca_ref=6857671.PxzOHF6QHNIjP *
🎟️ Code: ungers10 für 10 % Rabatt

🍳 Pfannen & Kochgeschirr für perfektes Pfannenbrot:
@hoffmanngermany → https://hoffmann-germany.de/?ref=Ungerskitchen *
🎟️ Code: ungers10 für 10 % Rabatt

🫒 Reines Olivenöl von der Ölmühle Solling – unsere Empfehlung!
(Kein Code nötig, einfach lecker.) → https://www.oelmuehle-solling.de *

📲 Noch mehr von uns:
📸 Instagram: @ungers_kitchen
🎥 YouTube: @ungerskitchen
📌 Pinterest: @ungerskitchen
🧡 Website: www.ungers-kitchen.de

🎵 Musik: Epidemic Sound (lizenziert)
🎥 Technik https://amzn.to/3JhZ0nY *

📌 Hinweis zu Werbung, Rabattcodes & Affiliate-Links:
Die mit Sternchen (*) gekennzeichneten Links und Rabattcodes sind sogenannte Affiliate-Links. Wenn du darüber einkaufst oder einen Code nutzt, erhalten wir eine kleine Provision – für dich bleibt der Preis gleich. So unterstützt du unsere Arbeit und hilfst uns, weiterhin ehrliche Rezepte ohne künstliche Zusätze zu entwickeln. ❤️

#nudelsalat
#sommerrezept
#griechischesessen
#orzosalat
#schnellesrezept
#rezeptideen
#hausmannskost
#salatmitfeta
#familienrezepte
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#ungerskitchen

Fancy some Greek pasta salad? Orzo salad with tomatoes, cucumbers, feta, onions, ground beef, a great garlic dip, and a delicious pan bread. Oh yes, check out the video. Absolutely. Good day everyone. Hello. We’re having Greek food today, like a vacation on a plate. And what’s it called? We’re making an orzo pasta salad with ground beef. Or, as women like to call it, “Hacki.” We’re making a garlic dip. I definitely don’t want to call it tzatziki, otherwise we’ll get into trouble with the Greeks 😉. So this is our kind of garlic dip, which is wonderful to make with this. With one or two of our secret ingredients that we add in. And we’re also making a quick pan bread. Exactly. Because what’s the point? Salad with minced beef and dip, fresh bread goes perfectly with it. So everything has a bit of a Greek touch. Yes. But of course, as always, not authentic cuisine. Definitely not. You can get those somewhere else. Right. I’d say let’s start with the ingredients. Let’s start here. Back here we have minced meat, half and half. Then we have some feta cheese here. Then olives – if you don’t like them, like me, leave them out. I love olives. My wife likes them, that’s why they’re included. But they come separately later. Now a lemon. Here’s a bit of Greek yogurt. Here we have a bit of mayonnaise. Here’s a bit of sour cream. Sour cream. Then a red onion, nicely sliced ​​into quarters. A cucumber, also sliced ​​into quarters. Here we have pre-cooked Kritaraki pasta. Kritaraki. Just call it Orso. Then here’s some fresh basil, right? No nonsense, basil. Parsley. Apart from our garden, very proud of it. Then here. Garlic, of course. Then oregano. Here we have a Greek spice from our partner Spice Bar. It’s called Malaka. I don’t say this to many people now, I think if you google malaka, a lot of swear words come up. But there are also friendly, nice variations of it. Just google it. We love malaka. It’s a really great Greek spice. Easy to use, really good. It makes things easy, too. Because everything is already mixed together and you know you’re getting good quality. Oh yes. To Spice Bar, as always, discount code down here. They have really good spices. Just try it. Then tomatoes, small cherry tomatoes. Nice and aromatic. Then here we have a good olive oil. Very important again. Oh yes. And salt and pepper. The ingredients for the bread didn’t fit in the picture. But it’s manageable: flour, a bit of baking powder, and yogurt. Nothing serious, then. I’d say let’s put all that stuff aside for now. And then let’s get started. I have to clarify again, it’s not tzatziki. My wife just said, no, it’s a yogurt dip. A garlic dip. Right, because our tzatziki isn’t authentic either, of course. But there’s also a separate recipe for Unger’s tzatziki. We’ll show you the correct one at some point. Now we’ll show you this dip. That goes in here first. Exactly, we used Greek yogurt. You can of course use normal natural yogurt. Yes, of course. A slightly higher fat content is important, because fat tastes good. So, then we add mayonnaise here. We use it because it gives it a bit more creaminess, a bit more flavor. It’s simply more full-bodied. Right. Get some homemade or a good ready-made one. Yes. One with a real kick. Right. So. Then our sour cream. Oops, it’s best to make it without any seasoning. I wasn’t expecting that. We’ll mix all the ingredients together now. Just roughly. Then we add about half of our parsley. Yes, that’s fine. Mix roughly again. Like this. And then two cloves of garlic. We’ll need the other one for our minced meat. Just press it in here without mercy. If you don’t have any fresh garlic, use a little garlic powder. Exactly. If you don’t like garlic, leave it out. Although, then I wouldn’t eat Greek food either. Yes, but then you add a bit of lemon and then you have a bit of acid. Or something like that. Lemon goes in too, right? Yes, not necessarily. If you want, you can grate in a bit of zest. Add an organic lemon or a bit of juice. But because there’s so much lemon juice in the salad, I would just leave it out. No, leave out the water. You’re right. A bit of salt and pepper. Exactly. As always. Now it has so much because the minced meat is still being seasoned. The salad too. Making it too coarse. That’s not good. So let’s not get carried away. So, although we always add salt and pepper anyway, because it adds flavor. So. Yes, salt and pepper is our Maggi. Yes. So. This is what the whole thing looks like now. Completely unspectacular. Yes. Yes, that’s what they said. Yes, definitely good. Wow, yes, delicious. My face tells me there’s a lot of garlic in there. And in combination with the salad, the minced meat, and the bread, it creates the perfect look. It’s really good. The dip is now covered, goes in the fridge, and can wait. Okay, it needs more time to marinate because there’s enough garlic in it. Yes, it will only get better. It goes in the fridge, and then we preheat our pan. Good. Now we heat up our pan. First, add a good glug of olive oil. We have an excellent olive oil here that’s also great for frying. More information, as always, is under the video. Exactly. It’s from Ölmüde Solling. You like it until the pan is hot, and then we’ll fry our minced meat until golden brown on all sides. And nice and crumbly, right? Yes. Yes, perfect. Now we have our minced meat. Ice cold, put it in here. Into the pan. Just spread it out roughly. And then let it sit, as usual. Add the minced meat again, not scrambled meat. Let it really fry, let it develop roasted aromas. and then turn it over, don’t cut it up small yet, just leave it as it is, or in the meantime you can actually cut our tomatoes into the rest, like this, you’ve quartered them, always as it suited us, as it suited us, right? Exactly. Once around them. Just nice quarters. With a sharp knife, it’s no problem at all. Well, we’re on the safe side, we’ve got them. Oh yes, they really are sharp. Done too. My God, you just went to that trouble. And how quickly that went. Yes, the whole thing was full in no time. To be fair, we share the effort. When we make a video like this, I take care of all the equipment. My wife takes care of all the ingredients, so that they really look as nice as this one. Look how nicely they’re cut, don’t you think? Oh, you slimeball. Let’s make a bit of a good mood here. Yes, we’ll be back at the Hartzfleisch in a minute. Now let’s take a look here. You can already hear it. Yes, it’s coming here. This is how it should look. Now turn it over. But don’t chop it up. Really, just turn it over first. So we get a bit of roasted flavor here too. And then let it lie again. Now chop it up a bit more. You’re supposed to put it in the salad, it’ll have a lot of dry stuff in it. But now you see, we have a bit of brown bits everywhere . And that’s what we want. Now just chop it up nice and small, please. There’s nothing better than crispy minced meat. Exactly. So it’s another thing about consistency. Yes, especially in this salad. So fry it really small, until it’s crumbly. Now please, it’s not crumbly. It’s small. It’s a matter of opinion. I’m not messing around at all. It’s cool for me like this. Now we’ll add a bit of our malaka spice to it. Don’t you have that? Salt, pepper, a bit of lemon zest, oregano, maybe a bit of garlic. You’re already there. Everything here is super dried and organic. And the quantities are right, too. It really is a great spice. Actually, for any Greek spice. Yes. So it’s really great to use. You can add it to bifteki, soufflaki, Greek farmer’s salad, anything. Right. There, that’s fine. Now we can turn the pan off because it retains the heat for a long time . And just leave it on the stove. This will toast the spices a bit. And they get a wonderful, delicious smell. Yes, I can manage it. There’s no risk of the spices burning. Then add a little more crumble. Add more crumble? Add more crumble. Is that okay? Yes. Now we can actually get on to our salad. One bowl. Then let’s start at the back. Let’s add the pasta first. That’s the only problem if you have previously cooked pasta. It can be a bit sticky. We cooked it and then rinsed it, of course. Because with Nusselat it’s better if you rinse it. Otherwise it absorbs too much of the marinade or the sauce. No, above all, they stick even more because of the starch that’s still there. Right. And you rinse that off with water. Exactly. Here it’s simply due to the small size. That’s why it’s a bit sticky. Have a rough idea here. Be careful not to break them. That would be a shame. Vegetarians just leave out the minced meat in the salad, and vegans add the feta cheese. Yes, fine, then you don’t have much left, but it doesn’t matter. Yes. And now let’s add all the other ingredients. First the tomatoes. Then our cucumbers. Then our beautifully chopped onions again. You can see that it’s really full in here. But you have a big bowl this time. Right. So if something goes wrong, I don’t know. Then you can put a trough over there soon. We’ll mix it up now. Oh, look, the color is already nice. You have to ask in here, especially because of the pan’s really hot. Ah, wonderful. Look. Wonderful. That looks really good. Like this. And then we’ll do everything using the residual heat. Truly perfect. Like this. Now help me out with the olive oil, please. Exactly. How much? Two to three tablespoons. Then I need one tablespoon. I have to be honest with you, it can handle it. One. Two. Well, I only need three. Four. You also have olive oil with the Hacki, right? Four. Like this . Oh, Mr. Unger. It’s always the same with you. So, that was the final oiling of the kitchen. It’s a good thing we have a robot vacuum cleaner. Yes, it can wipe it all away afterwards. So, now you can see why I just added so much olive oil here. If it spreads out nicely, then it will go on everywhere wonderfully. Exactly. But now we need our acid, right? Exactly. And for that we’ll use the lemon. But I just said to my husband, that’s such a huge lemon. If it produces a lot of juice, we might only use half. Let’s just try it out. I’m getting quite busy here with the press. I said I’d take a look, please. Yes, you do it. See if it’s okay. Yes, I think you can get quite a bit out of it. Yes. A little tip. If you have a press like that, or if you press the lemon using a standard hand press, then don’t throw away the peel. Let it sit in your hands afterwards. That’s a really good tip. Just put it in the dishwasher, just put it in the top compartment. It will dissolve eventually. You can also leave it in for two, three, four wash cycles. You’ll always have a good smell. And in our opinion the jars will be much clearer too. Exactly, that’s what you see. They shine beautifully. Grandma used to do it that way. Now what’s missing? Oregano. That’s still closed . Right, then I put up a shelf like I emptied the other one . Then at least you can see how the spices are received. So none of the aroma can be lost. So. Now add a good sprinkle of oregano here. About a teaspoon? Yes. Then a bit of salt and pepper. Yes. It’s fine to add a little bit. Because the pasta absorbs the flavor. Now you’ll either have a pasta taste afterwards, or no taste at all. A bit of salt. That’s fine. The parsley? The parsley, for anyone who didn’t understand. And the garlic too. Nonsense. That’s supposed to go with our minced meat, right? We’ll do that right now. The pan is still hot enough. Listen, I can’t think of everything. It’s good. At least we don’t need to panic that everything will burn. Just stir it in here. Like this, stir it in. We’re in Greece, so it can add a bit more garlic. Like this. Then it can take in the residual heat. There’s a bit of flavor. It smells really good. It’s combining nicely with the olive oil, the minced meat, the rest, wonderful. Just leave it as it is. It’s fine. It’s okay to be silly, you just have to know how to help yourself. That’s how it looks. Now let’s stir the whole thing back in here. It would be even nicer with olives. Yes, you can put them on separately. Yes, I do that too. Yes, you can too. Feel free. And finally, our feta cheese. And a good dollop of that, because it really adds flavor. Oh yes. You have to be a bit careful now, so that it mixes in here nicely. It always gets a bit crumbly. It tends to fall apart. You’re on the safe side if you use regular cow’s milk herder’s cheese. It’s much firmer. But feta cheese made from sheep’s milk tastes better. Right. At least it does for us. This really is a bowl full of happiness. Yes, a great salad for barbecues. A great side dish, a quick lunch. Also nice to serve as a cold dish with dinner in the evening . Very tasty. We’ll let our minced meat cool down a bit now. It can also marinate in the fridge for a bit. And then we’ll make our pan bread. Now we have our minced meat. I put it in a separate bowl. It can cool down. And now we come to our pan bread. Pan bread is actually really easy. So we have flour here. That’s 300 grams, right? Yes, but you can find the exact ingredients and quantities in our recipe on our website: www.ungers-kitchen.de This is what it looks like. Then we have yogurt here. It’s 250 grams. Greek is fine. 10% fat. Right. Then a teaspoon of baking powder here. We’ll mix this roughly now. You don’t need a food processor for the dough; if you’re nimble with your hands or something, it’ll work too. I’m specifically not doing this with the food processor this time. So, then add a little salt. Add a little flavor. Like this. And then I’ll just do it with my hands, which have already been washed. Of course. At first you’d think it would be a bit dry. But just knead it a bit. And then it’ll be fine. I think it’s normal for dough, for pan bread dough, to be a bit drier. We know that from naan bread too. Right, that’s right. Because you have to be able to make those things on the grill. Right. Otherwise they would fall through the grate. That’s a great keyword too. So you can really use this for the summer too, when you’re grilling or something like that. Okay, it’s still summer now, but just shape the loaves out of them and then put them on the hot grill and then just look, turn them once or twice and then you’ve got a great bread from the grill in no time. Nice and fresh, beautifully homemade, no nonsense in it, wonderful. Yes, and this is the perfect bread to pull apart and then dip into tzatziki or herb butter or tomato butter or any other dip. It’s just perfect. There you can see it here too. It’s coming along slowly. It should look like this. You’re doing it beautifully. Yes, it’s kneaded with love. In no time, even without a food processor. But the day is for marriage. You see here. Wonderful. Go ahead and take everything with you. No leftovers. Yes. And you don’t need anything special for it. You usually have flour at home. Baking powder too. And if you don’t have Greek yogurt, take regular natural yogurt with you. That’s exactly how it works. Just a little bit, there needs to be a bit of strength behind it. A bit of fat behind it, so that it tastes good. So we’ll let it rest for just 10 minutes. And then we’ll shape our loaves. It’s about time. Mom is hungry. So, now we have our dough. I’ve already preheated the pan, about half power, with a little olive oil in it and then spread it around the pan with a brush. Now we get our dough. Divide it in half. Divide it again in half. So the question is, say, are you enough? This is how we do the new ball. It’s really easy, just press it down quite flat so that it’s a bit too, so that it’s cooked through. You can also do it with a rolling pin or with your hands like I did here. It’s actually quite good, but be careful , it’s not a great dough like with a machine, it’s not quite as elastic, so you need to be careful. It looks good right now, right? Exactly. Now they go into the pan. Shall we do the next one too? The nice thing about pan bread is , as you’ve just shown, anyone can do it. You don’t need to have a lot of skills. Everyone has messed around with dough like that before. With two ingredients. It’s always important not to make things artificially difficult or more important than they are. The nice thing about it is that it’s really easy and tastes really good afterwards. Now just bake the pan. I’ll turn the temperature up a bit. Yes, now we’ll see if we can do a change. Yes, look here, it looks good. Wonderful. And from the other side too. In the meantime, we put the lid on here, just so there’s a bit more air circulation in the pan and it goes faster. So now take it off. Then the whole thing looks like this. Wonderful bread. Now I’m adding a bit more olive oil. There’s still a little bit under the brush here. That’s almost enough for us. And we’re making the next batch here. Then they can cool down a bit. Then I’ll show you what the bread looks like on the inside. So, let’s put it in here. It’s still a bit hot. And then it’s going to tear. Look here. Wonderful. Just a moment, I’m focusing so you can see it. Nice and fluffy. That’s how it should be. Really great. Just a really quick pan bread. Put that aside. It suits us like this. I’m putting the heat on here to medium. I’d say let’s get our salad. And then what belongs together comes together. Yes, now we have our salad here. Now we’re adding our minced meat. Now we’ll just stir it in here. Ah, wonderful. And that’s how easy it is to have your meat or protein side dish in your salad. Look how nice it looks here now. Exactly. Wonderful. But of course it tastes good without minced meat too, if you just add a bratwurst or a bifteki or a nice skewer or a steak. You can combine everything. Yes, I’d say let’s start arranging it. Now we have our wonderfully marinated salad with the minced meat and feta. Let’s put another generous portion on here. Above all, the smell is amazing. So, a bit of the minced meat. Great. Then we have our garlic dip here. That’s also nicely marinated. Then we give it a good drizzle from the front. That’s enough. Okay, I see. You always tend to make such huge piles. That’s fine. So, this is how we make our orzo salad with minced meat, with a wonderful garlic dip, and a super tasty pan bread. What more could you want? Yes, absolutely. Holiday cooking at home, not authentic, but super delicious. Right. What more could you want? Say, with a Greek touch. In any case, the recipe, as always, is on our homepage. www.ungers-kitchen.de We say see you next time. Feel free to leave a comment. How or with what would you combine this salad? Do you like olives? And what’s it called? Yes, a thumbs up would be a dream. I’d say see you next time. Ciao. Hellas. Hellas. And let’s try it again quickly, right? A bit of garlic. Oh, just a tiny spoonful. Okay, add a bit more. There . Oh yes. Working, right? A bit of bread. All right, camera off. The end of the line. Music.