John Myers
Greek Casserole
The perfect greek casserole recipe with a picture and simple step-by-step instructions.
- 250 g Kritharaki
- 500 g Minced meat
- 1 Onion, diced
- 1 Clove of garlic, chopped
- 1 tbsp Tomato paste
- 400 g Pizza tomatoes
- 300 g Mushrooms
- 700 ml Vegetable broth
- 2 cl Ouzo
- 200 g Crème fraîche with herbs
- 125 ml Milk
- Sal de Ibiza
- Pepper
- 1 tsp Cinammon
- Thyme
- 200 g Feta, diced
- Truffle oil
- Kritharaki: The often (also here) used description of this Greek noodle specialty as rice noodles is simply wrong. They are not made from rice (flour), but from durum wheat semolina and only have the appearance of a very large grain of rice, but now shit enough … here are the steps to prepare the casserole:
- Heat the oil in a pan. Add the minced meat, onion cubes and the garlic and fry everything until crumbly. Add tomato paste and sweat with it.
- Brush the mushrooms, dice them finely and add to the minced meat. Add the tomatoes and heat everything while stirring. Season with salt and pepper..
- Beat the milk, ouzo and crème fraîche until smooth, add to the minced meat and stir in. Season to taste with thyme and cinnamon. Finely dice the feta and stir in.
- Pour the minced meat mixture into a baking dish (attention: don’t be surprised, the whole thing is very liquid) and stir in the raw kitharaki.
- Bake in a preheated oven at 200 ° C for about 30 minutes.
Fits to:
- a fischer “farmer’s salad and / or farmer’s bread
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