John Myers
Ingredients for 2 servings:
- 150 g Kritharaki (rice-shaped noodles) or other small noodles
- 120 g tartar or very lean minced beef
- 1 small onion(s)
- possibly garlic
- 1 small red bell pepper(s)
- 5 cocktail tomatoes
- 1 tbsp tomato paste
- 150 g tomato(s), pureed
- 50 ml milk
- 75 g sheep’s cheese, light
- 1 tsp gyro seasoning
- 1 tsp pizza seasoning
- Paprika powder
- salt and pepper
- 1 tsp. cinnamon powder, to taste
- 1 tsp fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
WW suitable, leftovers
Cook the kritharaki according to the package instructions until al dente. Dice the onion, bell pepper, and tomatoes, and finely chop or press the garlic. Mix the passata with the milk, pizza and gyro seasoning, and paprika. Mash the feta cheese with a fork. Fry the tartar with the onion and garlic in a non-stick pan without oil, add the tomato paste and fry. Add the diced tomatoes and bell pepper and fry briefly. Pour in the tomato sauce, mix, and simmer uncovered for about 10 minutes. Stir occasionally. Season to taste with salt, pepper, paprika, and cinnamon if desired. Stir in half of the feta cheese and let it melt briefly. Place the cooked kritharaki in a greased baking dish. Add the tartar sauce and mix everything together. Spread the remaining feta cheese on top. Bake in a preheated oven at 170°C (fan oven) for about 15 minutes. You can also add other vegetables, e.g. You can add corn, leeks, zucchini or mushrooms.
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