Bifteki with feta: Greek meatballs
Bifteki with sheep's cheese filling and cucumber salad
Ingredients · Servings 4-6
- 1 bread roll (from the previous day)
- 100 ml milk (lukewarm)
- 1 onion
- 3 cloves of garlic
- 5 tablespoons olive oil
- 500g lamb (ground by the butcher)
- 1 No
- 1-2 EL Ajvar (Paprikamark)
- 1 tbsp paprika powder
- 200 g sheep's cheese (e.g. feta)
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 Salad cucumber
- 1/2 bunch of dill
- 100g Greek yogurt
- Pfeffer
- Salt
Method · 55 min
- Dice the bread roll and soak it in milk. Peel and finely dice the onion and garlic, then sauté them in 1 tablespoon of olive oil in a pan. Let them cool slightly. Place the minced lamb, onion mixture, egg, ajvar, and soaked bread roll in a bowl. Season generously with salt and paprika, and mix thoroughly with your hands.
- Divide the minced meat into 6 equal portions. Cut the feta cheese into 6 equal pieces. Place a piece of cheese on each portion of minced meat and wrap it completely. Shape into even bifteki with damp hands.
- Heat the remaining olive oil in a large non-stick frying pan. Fry the bifteki over medium heat on both sides. Add the herb sprigs. Then reduce the heat and cook the bifteki over low heat for about 10 minutes, turning occasionally.
- Meanwhile, thoroughly wash the cucumber, halve it lengthwise, and scrape out the seeds. Slice the cucumber halves into thin strips using a mandoline or vegetable slicer.
- Rinse the dill, shake dry, pluck off the fronds and chop finely. Peel and finely grate the garlic. Mix both with the yogurt and cucumber strips, and season generously with salt and pepper.
- Arrange the bifteki and cucumber noodles on plates. Drizzle everything with the cooking oil and garnish with dill and a little mint, if desired.
The Greek answer to German meatballs: Bifteki filled with feta cheese! We recommend serving it with a fresh cucumber salad.
Bread rolls (from the previous day)
100 ml
Milk (lukewarm)
Onion
olive oil
500 g
Lamb (ground by the butcher)
Paprika powder
