I like to bake meat breads, it's delicious and nutritious, and quite dietary. Want hot eat, want otogi and on bread as a sandwich. Today I want to offer a version of meat bread, which was tried in a mountain village in Crete. The recipe, of course, has changed. The original meat loaf of lamb, red onion, and feta cheese and local bread pieces and remains... Well, than rich, as they say. But you can not put it on the bread, it is a bright self-sufficient hearty meat dish, which is served accompanied by vegetables, herbs and... of course, olives.
| Prep Time | 10 minutes |
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 350 gram Beef
- 150 gram Rice
- 1 bunch Green Onion
- 80 gram Feta
- 2 tablespoons Tomato sauce
- 1 piece Chicken egg
- 2 teaspoons Basil (dried)
- 2 pieces Tomatoes
- 1 tablespoon olive oil
- Salt, pepper to taste
Ingredients
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Instructions
- First, you need to cook the rice, which should cool down.
- I prefer to cook in a slow cooker, "rice and cereals", 45 minutes. Allow rice to cool.
- Beef skip through a meat grinder.
- Add the cooled rice and chopped green onions to the minced meat. Stir.
- Add feta, sliced, egg, tomato sauce (or grated tomato pulp), 1 tsp.dry Basil, season with salt and freshly ground black pepper. Mix thoroughly.
- Rectangular baking dish lined with baking paper, put the resulting mass.
- Tomato cut into thin slices, put the overlap on top of the minced meat, sprinkle with the remaining dry Basil, sprinkle with olive oil.
- The edges of the parchment cover tomatoes, put in a preheated 200 degree oven for 1 hour 10 minutes. After half an hour, peel off the parchment and continue baking.
- Serve as a main hot dish with vegetables. Bon appetit!
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