Greek wedding dinner

Ingredients for 4 servings:

• 4 onions, cut into 1-2 cm wide strips
• 1 tube(s) Tomato paste
• 1 cucumber(s)
• 500 g quark, 40% min.
• 125 g yogurt, 3.5% min.
• 8 large potatoes, peeled, quartered
• 4 steaks (minute steaks)
• 500 g sheep’s cheese
• 1 tsp vegetable broth (instant)
• 8 garlic cloves
• 50 ml olive oil for tzatziki and the meat
• 1 tsp salt
• 2 tbsp spice mix for gyros
• 2 tbsp paprika powder
• 1 tsp sugar
• 1 bag of rice
• 1 small can of peas and carrots
• some olives
• some pepper
• some parsley

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Meat baked with feta cheese, baked potatoes, tomato rice and tzatziki

First, we prepare the sauce: Sauté the onions in olive oil, add 2 cloves of garlic (grated), and deglaze with water until the onions are covered. Add the broth and 1/4 – 1/2 a tube of tomato paste, season with 1 tablespoon of paprika, salt, and pepper. You’ll notice that a teaspoon of sugar works like magic. Crumble in 200g of feta cheese and simmer for 45 minutes, then set aside. Now comes the meat: After washing and drying the minute steaks, lightly pound them and sear them in olive oil. Lightly season with salt and pepper, and add plenty of gyro seasoning. Sprinkle some paprika on top, do not fry, and place in a baking dish. Cover the meat with 3mm-thick slices of feta cheese and let stand. Peel the potatoes, cut into 8 pieces, and pat dry. We first mixed the tomato paste with salt and olive oil, rubbed it into the potatoes, and then placed them neatly in a row on a baking sheet lined with baking paper. (Tip: to prevent the baking paper from curling up, oil the baking sheet beforehand.) Preheat the oven to 220°C and bake the potatoes for 45-60 minutes (depending on the type and size). We’ll take advantage of the heat. We pour the onion sauce over the meat and place it in the oven for 35-45 minutes. If you don’t have a fan-assisted oven, place the potatoes on top. We made the tzatziki the day before so it could infuse properly. It will keep in a sealed container in the refrigerator for about 5 days. Here’s how I make quick tzatziki: Peel the cucumber and grate it medium-coarsely, drain the cucumber juices. Add the quark and yogurt, as well as salt and pepper (to taste). Then add a generous splash of olive oil (50ml or more) and plenty of grated garlic. Mix well. Chill. The tomato rice: Cook the rice and stir in 1 small can of peas and roots. Mix in salt, paprika, tomato paste, and pepper. I arrange the whole thing on large plates, placing 1 olive and 1 chili pepper on each of the tzatziki, and garnish with some chopped parsley.