Ingredients
4 Tsakonian aubergines
1 onion, finely chopped
1/4 cup white dry wine
1 chopped pepper
1 clove of garlic
4 tomatoes, finely chopped
4 tbsp. olive oil
1/2 bunch of parsley
500 grams of ground beef
salt
pepper
Method
For the vegetable briam with minced meat, brown first in 2 tbsp. olive oil and over high heat the minced meat with the whole garlic for 5΄-6΄. Quench with the wine and let the minced meat boil for as long. Wash the aubergines and remove strips from their skin. Then cut into thin slices and sauté in olive oil for 1΄. Leave the aubergines aside and add 2 tbsp to the pan. olive oil. Saute the chopped onion, pepper (for 3΄-4΄) and add the chopped tomatoes. Then add the aubergines and the minced meat, season with salt and pepper and simmer for 10΄. Finally, add the parsley.
Ingredients
1 kg of beef
50 gr. flour
4 tbsp. olive oil
2 carrots
1 onion
1 sc. garlic
1 tbsp. oregano
50 gr. white wine
1 cube of beef (optional)
1 liter of water
450 gr. green beans
2 tbsp. parsley
2 tbsp. dill
2 tbsp. mint
1 fr. onion
juice and zest of 2 lemons
salt
pepper
Method
Place a pot on high heat. In a bowl put the beef cut into pieces, flour, salt, pepper and mix well until all the pieces are covered by the flour. Add to the pot 4 tbsp. olive oil and put the pieces of beef. Saute for 4-5 minutes on both sides until they turn brown. Cut the carrots into slices, coarsely chop the onion and garlic and put them in the pot. Add the oregano, quench with the wine and then add the cube and water.
Close the lid of the pot, lower the heat to medium and boil for 1 hour.
Then add the beans. Coarsely chop the parsley, dill and mint leaves and put them in a bowl. Cut the green part of the spring onion into small slices and put them in the bowl. Add the zest of the lemons and mix.
Put 2/3 of the herbs in the pot with the lemon juice. Close the lid and boil for 10 minutes. Serve with the remaining herbs, pepper, and lemon slices.
Ingredients
800 gr. ground beef
2 tbsp. olive oil
2 onions, finely chopped
1 tomato grated
1/2 cup porridge (oat flakes)
1 tbsp. dried oregano
2 tbsp. chopped parsley
2 tbsp. yogurt 2%
1 tbsp. mustard
salt
pepper
Method
Heat the olive oil and sauté the onions for a few minutes to wither. We do not want them to get colored. Allow to cool slightly. Put all the other ingredients in a bowl. Knead them very well. Shape the burgers and bake for about 20-25 ώ until golden brown.
Ingredients
2 tbsp. curry powder
500 gr. lean calf
2 tbsp red wine vinegar
1 tbsp. olive oil
1 large onion, finely chopped
2 tbsp. ginger, grated
1 tbsp. cumin
1 tbsp. fennel
400 gr. tomatoes, finely chopped
2 tbsp. red lentils
1 large eggplant or 2 small ones, cut into 4
1 cube of vegetable broth (optional)
salt
pepper
Method
Put the pieces of meat together in a bowl. Add the curry, vinegar, salt and pepper, stir and set aside. Put a saucepan with a lid on medium heat and add the olive oil, onion and ginger. Saute for 5-10 minutes until they get a nice golden color. Then add the meat to the pot and sauté for a few more minutes. Remove it and set aside. In a pan, over medium heat, add the cumin and fennel and cook until they give off their aromas. Remove them from the pan and beat them in a mortar. Put the cooked spices, tomatoes, lentils, eggplants, the cube in our pot and mix. Cover and simmer for 40 minutes, until the eggplant is almost cooked. Stir at regular intervals. If we see that it is very dry, we add very little water. When 40 minutes have passed, put the meat in the pot and leave it for another 10-15 minutes, so that the meat softens.
Ingredients
1 kg calf shoulder, cut into cubes of about 3 cm.
1 kg zucchini small, cleaned, cut lengthwise into medium sticks
500 gr. spring onions, finely chopped (the white and tender green part)
1 clove garlic, finely chopped
1 bay leaf
1/2 teaspoon sweet fennel seeds, chopped (optional)
1 teaspoon sweet thyme dried, grated
1 teaspoon spicy mustard soup
the juice of 1 lemon (or as much lemon as we like)
2 teaspoons soup of fresh mint leaves, finely chopped
6 tbsp. olive oil
salt, freshly ground pepper
1 kg calf shoulder, cut into cubes of about 3 cm.
1 kg zucchini small, cleaned, cut lengthwise into medium sticks
500 gr. spring onions, finely chopped (the white and tender green part)
1 clove garlic, finely chopped
1 bay leaf
1/2 teaspoon sweet fennel seeds, chopped (optional)
1 teaspoon sweet thyme dried, grated
1 teaspoon spicy mustard soup
the juice of 1 lemon (or as much lemon as we like)
2 teaspoons soup of fresh mint leaves, finely chopped
6 tbsp. olive oil
salt, freshly ground pepper
Method
In a large saucepan, heat half the amount of olive oil over high heat and sauté the meat for about 5 minutes, until golden brown on all sides. Add the garlic, bay leaf, fennel seeds, thyme and onions and continue sautéing for about another 4 minutes, until slightly softened. Pour about 1,300 ml of water (so that it covers 2/3 of the ingredients), mix gently, reduce the heat and cover the pot with the lid. Cook for about 45-50 minutes, until the meat is tender. In a pan, heat the remaining olive oil over medium heat and sauté the zucchini, preferably in portions, for about 3-4 minutes, until golden brown. Add the zucchini together with the oil to the pot with the meat, season with salt and pepper and increase the heat. Check and, if necessary, add a little hot water. Cook for another 10 minutes, until the zucchini are soft (not completely, it is good to leave them a little crispy). We withdraw. With a tablespoon take the juice from the pot and pour it into the bucket of the food processor. Add a few zucchini, mustard, lemon juice, mint and salt and pepper and beat until a smooth sauce is formed. Pour the sauce into the pot and shake it to integrate with the remaining liquids. Remove the bay leaf and serve.
Ingredients
500 gr. ground beef (preferably by panties)
2 dried onions, grated
3 tablespoons yogurt soup 2%
the leaves of 1 bunch of parsley, finely chopped
1 teaspoon sweet baking soda
1 teaspoon sweet oregano dry, grated
salt, freshly ground pepper
1-2 tbsp. olive oil soup
Method
In a large bowl put the minced meat, grated onions, yogurt, parsley, oregano and soda and season with salt and pepper. Knead thoroughly to mix the ingredients very well and cover the bowl with a transparent film. Put it in the fridge for one night. During this time, the mixture will fluff from the combination of soda and yogurt. The next day, take the mixture out of the fridge and shape medium burgers. If we grill them, we spread them with 1-2 tablespoons. tablespoon olive oil (in total), put them in a pan and bake on a preheated grill for about 12 - 13 minutes in total, turning once. We can serve the burgers hot, accompanied by a simple potato salad or with vegetables (boiled or grilled) or with a salad of dried beans.