Minced steaks filled with feta cheese

Ingredients for 3 servings:

• 600 g minced meat, mixed
• 200 g sheep’s cheese
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tsp vegetable broth, instant
• 2 tsp oregano
• 2 slices of toast
• 1 egg(s)
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp paprika powder
• ½ tsp cumin powder
• ½ tsp allspice powder
• Clarified butter or vegetable oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Finely dice the onions and garlic clove and fry in a pan with a little clarified butter or oil until translucent. Finally, add the oregano and vegetable stock granules, remove the pan from the heat, and let everything cool. Soak the bread in water, then squeeze it dry, break it up, and place it in a large bowl. Add the egg, the cooled onion, garlic, and oregano mixture, the remaining spices, and the minced meat, and mix everything thoroughly. Place the finished mince mixture in the refrigerator for at least half an hour to marinate. Divide the mince mixture into six equal portions and cut the feta cheese into six slices. Shape each piece of mince into a rectangular shape and place it on one half of a sheet of cling film. Place the other half of the cling film over the mince, and then use a cutting board to flatten the mince evenly between the sheets until it is about 1 cm thick. Place the feta cheese on one half of the minced meat and, using the cling film, fold the other half of the minced meat over the feta cheese. Seal the edges of the minced steak tightly so the feta cheese doesn’t leak out during frying. Fry the stuffed minced steaks on both sides in a little clarified butter or oil over medium-high heat until the minced meat is cooked through and nicely browned. Serve the feta cheese-stuffed minced steaks with djuvec rice, French fries, and ajvar.