INSTRUCTIONS
Preheat the oven to 180oC. In a bowl, mix the minced meat, oil, mint, parsley, lemon or ouzo, paprika, egg, onion, bread and ice, seasoning with salt and pepper. Knead well, wetting your hands frequently so the mixture doesn’t stick. Once all the ingredients are well mixed, cover the bowl with cling film and chill in the fridge for 15 minutes. Meanwhile, in a deep baking dish, spread the rice around the bottom and add 1 cup of boiling water. Cook in the oven for 5 minutes and remove.
When the mince mix has chilled, knead it into approximately 8-centimeter, oval patties. Place the flour on a plate and roll each patty around in it, shaking off excess flour. Place each patty in the baking dish on top of the rice. In a frying pan, heat the butter and then pour over the patties. Bake for 10 minutes. Meanwhile, mix all of the ingredients for the cream in a bowl. Pour that into the baking dish and cook for another 10-15 minutes until the cream has thickened and the meat is lightly browned.
INGREDIENTS
For the mince mix
- 600 gr good-quality, lean minced beef
- 1/3 cup olive oil
- 1/2 cup crushed ice
- 1/2 cup mint, finely chopped
- 3 tbsp parsley, finely chopped
- 1 tbsp hot paprika
- 1/2 cup all-purpose flour
- 1 egg
- 1 tbsp fresh lemon juice or ouzo
- 1 small onion, diced
- 2 slices day-old bread, crusts cut off, soaked in water and strained
- 1 tbsp butter
- 1/2 rice, preferably long-grained
For the cream:
- 4 eggs, preferably organic
- 400 gr fresh milk
- 300 gr Greek yogurt
- 1/2 cup hard, mild yellow cheese, grated
- 2 tbsp mint, finely chopped
- Salt, pepper
