In a bowl mix 2 cups cornmeal with 1 1/2 cups warm water or milk and add to the greens’ mixture. Add 1/2 cup olive oil, and toss with the rest of the herbs and diced feta, adding pepper to taste.
In a bowl mix the oil with the yogurt and eggs –reserving 3 tablespoons of the eggs— the cheese and plenty of pepper. Taste and add salt if needed –usually feta is quite salty.
In a bowl mix together the ground meat with the scallions, parsley, breadcrumbs, olive oil and eggs. Season with red pepper and salt. Work the mixture well with the hands, cover and refrigerate for 30 minutes, and up to 4 hours.
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr