Greek minced meat roll

Ingredients for 6 servings:

• 300 g flour
• 1 egg(s)
• 50 ml oil
• tsp sugar
• tsp salt
• Oregano, dried, ½ -1 tsp
• 2 tsp dry yeast
• 180 ml milk, possibly a little more, up to 200g
• 1 egg(s) for brushing
• possibly sesame
• 700 g minced meat
• oil
• wine, white
• salt and pepper
• ½ bunch of dill
• 150 g fresh cheese, Greek (Manouri)
• 150 g cheese, Greek (Anthotyro)
• 1 egg(s), raw
• 2 eggs, hard-boiled and diced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

You can use other fillings instead of minced meat

Knead the first 8 ingredients into a yeast dough, let it rise, and in the meantime, prepare the filling. Fry the minced meat in a pan until it turns light brown (at first, some liquid will run from the meat, but it will dry out again). Add a little oil and continue frying until it starts to darken. Then deglaze with white wine and reduce the heat. Add salt, pepper, ½ bunch of chopped dill, and a piece each of manouri and anthotyro. Cover and simmer until the cheese has melted. You can also use crème fraîche instead of cheese. When there is no more liquid and everything is creamy, remove from the heat and stir in a raw egg and 2 hard-boiled, diced eggs. There is no “must” for the filling! I always put in whatever I have to use. Roll out the dough to a thickness of about 3-5 mm, spread with the filling, leaving a 1 cm border around the edges, roll it up lengthwise, brush with egg, and sprinkle with a little sesame. If you have enough time, let it rise for another 15 minutes, but this isn’t absolutely necessary. Bake at 180°C for about 30 minutes until golden brown. Tip: It also tastes great cold the next day!