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Malibu Beach Recovery Diet: Beef Siders with Greek Yogurt Tzatsiki, Coconut Rice Pudding

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Malibu Beach Recovery Diet: Beef Siders with Greek Yogurt Tzatsiki, Coconut Rice Pudding

By Chef Licia Jaccard
In Malibu Beach Recovery Diet, Recipes

Oh my… resolutions!!!  Mine was to not be late this year writing my monthly column for the Malibu Beachtsatsiki.jpgRecovery Center Blog, and…Here come the recipes that should have been published on January 1st!  I appreciate that you don’t even solicit excuses from me and just are happy to see what we have in store today!

One of the things that I pay the most attention to in the food art that we are here to serve is the blends of seasonings we use to highlight one or the other aspect of the foods we love.

The simplest ingredients can be made spectacular with the adequate spices and herbs.  When you get a chance, make your own blends and experiment with them.  You will be amazed at how you can personalize your dishes by adding your personal touch to a standard dish. 

On a side note, I just discovered that Smart and Final carried a brand of herbs that was sold with the roots and soil attached, which prolonged their freshness in the vegetable crisper to over a week.  They are called North Shore Living Herbs and for the same price as cut herbs you can actually have these be fresh for the longest possible time.

Today I am offering a recipe for Beef Sliders with Greek Yogurt Tzatsiki.  These little bite size hamburgers can be made in the mini size for parties or in larger sizes for a regular meal.  The aromatics that are developed with the meat make it an instant flashback to the Mediterranean Coast with topaz blue seas and intriguing coastlines.

You will be amazed at how versatile is the recipe for Greek Yogurt dip:  Serve it with the sliders, as a dip for raw vegetables, as a sauce for sweet potato chips, as a dressing for a salad… the possibilities are endless.coconut milk.jpg

Then comes Coconut Rice Pudding paired with Caraway Ice Cream.  The play of spices and sweetness from the coconut is amazing and will make you want to try more versions of your own discovery in exotic flavors and taste.

I have a favorite book that I would love to share with you today: it is The Flavor Bible, written by Karen Page and Andrew Dornenburg.  This book will enable you to take ordinary ingredients and make them extraordinary just by pairing flavors and taste and by extracting out of them the best possible combination of what the ingredient has to offer.

Making food interesting and surprising is a great way to enjoy what you can have in the Malibu Beach Recovery Diet.  You can discover combinations that you never knew possible and look for interesting flavors that were unknown to you.  Your curiosity will trigger a renewed interest in what food had to offer.  Nutrients and inner qualities of what you eat is one thing, but if it becomes a trigger to your imagination, if it makes you travel to distant places, if it generates memories of shared emotions, then you have entered into the world of culinary madness where one can pursue perfection of balance in taste, boldness in creativity and sometimes the status of mad scientist…. It is fun if you allow yourself to be game.  Where will your flavors take you today?

Click on Continue Reading for the recipes.


Gyro Spiced Sliders with Tzatziki


  • Gyro Spice Mixture
  • 12 2 oz beef patties
  • 6 oz Tsatziki (recipe follows)
  • Extra Virgin Olive Oil
  • 12 Cornichons

Gyro Spice Mixture

  • 12 Tbsp cumin
  • 2 Tbsp coriander
  • 8 Tbsp Yellow Mustard Seed
  • 2 1/2 Tbsp cloves
  • 2 Tbsp black cardamom
  • 4 Tbsp fennel
  • 2 Tbsp cinnamon


  • 1/2 English Cucumber, peeled
  • 5 cloves garlic
  • 1/2 cup distilled white vinegar
  • 2 shallots, thickly sliced
  • 1/2 cup fresh dill
  • 1 1/4 cup greek yogurt
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juive
  • Salt and pepper to taste



Combine all spices in a mixing bowl.  Transfer to an airtight container

Make the Tzatziki: Cut the cucumber into very small pieces and transfer to a mixing bowl.

In a food processor, combine the garlic, vinegar, shallots and dill.  Pulse until finely chopped but not pureed.

Add the mixture to the cucumber, add the yogurt and fold together with a rubber spatula, adding the olive oil and lemon juice.

Season with salt and pepper to taste.  Keep refrigerated.

Preheat a large cast iron skillet on medium heat and coat the bottom with olive oil.  Season sliders on both sides with salt and pepper and dredge sliders in spice mixture.

In small batches of 3 to 4 patties, sear sliders for approximately 1 minute per side.  Allow to rest once cooked.

Remove excess grease with paper towel and repeat until all sliders are cooked.

To serve, place a dollop of Tzatziki on top of each slider and top with a cornichon.


Coconut Rice Pudding with Caraway Ice Cream

Serves 4


  • 1/2 cup jasmine rice
  • 1 1/4  water
  • 3 cups coconut milk
  • 1/2 cup agave syrup
  • 1 Tbsp salt
  • 2 tsp spice mixture

Caraway Ice Cream

  • 1 cups milk
  • 2 cups cream
  • 8 egg yolks
  • 1/4 cup agave syrup
  • 2 tsp ground caraway powder

Make the spice mixture:

  • 1 star anise
  • 2 cinnamon sticks
  • 5 pods green cardamom
  • 5 pods black cardamom



Blend together the spice mixture in a coffee grinder and pulverize until powdered.  Sift with a sieve and place in a sealed container.

In a pot, combine all ingredients and bring to a simmer over a medium flame.

Turn the heat down and let slowly cook, stirring occasionally, until the rice is soft and fully cooked,

Pour pudding into a different container, cover top with plastic wrap and refrigerate until cool.

Combine milk, cream, agave, salt and caraway in a pot and bring to a boil over medium heat.

Whisk the egg yolks.  When milk mixture is at a boil, reduce heat to low and pour about 1/4 of the milk into the yolks, while whisking at all times to prevent the yolks from cooking.  Pour back into the rest of the milk and whisk to combine.  Continue to cook until bubbles have dissipated and the mixture is thickened enough to coat the back of a spoon.  Remove from heat immediately.  Pour in another container and put into an ice bath to cool.

Blend with a handheld blender to incorporate air and freeze in an ice cream machine according to manufacturer’s instructions.

Serve the rice in an individual cup topped with a spoonful of caraway ice cream.


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