Minced meat with kritharaki, zucchini, pointed peppers and feta

Ingredients for 8 servings:

• 1 kg zucchini
• 750 g minced beef
• 2 pointed peppers
• 3 chili peppers
• 1 onion(s)
• 150 g feta cheese
• 200 g sour cream
• 400 g tomatoes, pureed
• 1 bunch of parsley
• 1 bunch of coriander
• 1 bunch of spring onions
• 500 g Kritharaki (rice-shaped noodles)
• 5 garlic cloves
• 1 tsp oregano
• ½ tsp cinnamon powder
• 1 tsp pepper
• 1 tsp salt
• ½ tsp cumin powder
• 1 tsp cayenne pepper
• 1 liter of water
• 1 liter vegetable broth
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mediterranean

Dice the zucchini, pointed peppers, feta, and onion. Finely chop the leek, chili peppers, and parsley. Heat oil in two pans. In one pan, fry the onions with the chili and press in the garlic. Once the onions are translucent, add the minced meat and fry until crumbly. Add the tomatoes and sour cream, and bring to a boil briefly. In the second pan, sauté the zucchini with the pointed peppers, then add the leek. Heat the broth and water in a pot and cook the kritharaki according to the package instructions. Finally, combine everything, add the parsley and feta, and mix to combine.