John Myers
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Djuvec Rice with Bifteki
The perfect djuvec rice with bifteki recipe with a picture and simple step-by-step instructions.
Rice:
- 3 tbsp Butter
- 1 Tbsp easy. Sweet / rose-hot paprika
- 1 size Onion red
- 1 size Paptika red
- 7 Piece Date tomatoes
- 3 Garlic cloves
- 100 g Paprika pulp (Ajvar)
- 4 Tbsp easy. Tomato paste
- Salt, pepper, a pinch of sugar
- 3 tbsp Olive oil
- 200 g Long grain rice
- 400 ml Water
- 100 g Green peas frozen
Bifteki:
- 400 g Ground beef
- 1 small Onion red
- 2 small Garlic cloves
- 1 Egg size L.
- 30 g Breadcrumbs
- 75 ml Milk
- 0,5 tsp Cumin (cumin)
- 0,25 tsp Cinnamon
- 1 tsp struck Dried mint
- Pepper salt
- 100 g Feta
Rice:
- Peel the onion and cut into very fine cubes. Wash the peppers, cut in half, core and cut into small cubes. Halve the date tomatoes and cut halves into small cubes. Skin the garlic.
- Heat the butter in a very large pan with a high rim and briefly toast the paprika powder in it. Then add the onion, paprika and tomato cubes, press or grate the garlic cloves and let everything simmer gently for approx. 2 minutes with the heat turned down a little. Stir in ajvar, tomato paste and olive oil, bring to the boil and season. Then add the rice and let it simmer while stirring until the liquid has boiled away and the mixture has a creamy consistency. Then pour in the water, stir everything well, put a cover on the pan and let it simmer gently over a low heat for 20 minutes. Stir it from time to time. Fold in the frozen peas about 5 minutes before the end of the cooking time. At the end of the 20 minutes, the rice should be slightly bite and not overcooked, should have absorbed all of the liquid and the entire mass should be creamy and smooth. Finally, maybe a little more seasoning.
Bifteki:
- During the cooking time of the rice, peel the onion for the Bifteki and cut it into very small cubes. Peel the garlic, chop very finely. Mix the breadcrumbs with the milk in a bowl and allow to swell.
- Now knead the meat in a bowl with all the ingredients and spices and divide it into 6 equal portions. For the filling, also divide the feta into 6 portions. Now flatten each portion a little, place the feta in the middle and then coat it with the meat. Then shape the portions slightly oval and flatten them a little. When all the parts are shaped, cover the bottom of a pan thinly with sunflower oil and fry the Bifteki for about 5 – 7 minutes. Turn it every now and then.
- As a fresh component there was a sheep cheese salad. (see link: Colorful Feta Salad) A simple leaf, tomato or cucumber salad also fits.
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