one item from our meze table: mix in a bowl 1/2 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp cumin, 1/2 onion, finely diced, 2 tbsp chopped and toasted pine nuts, 2 tbsp chopped parsley, 2 tbsp breadcrumbs, and one egg. add 250g minced meat and knead well. cut about 150g feta cheese in little dices (1.5-2 cm edge length). form little meat balls around the cubes and fry in olive oil.
the request for dinner today was “something stuffed with vegetables”. for the yeast dough i used 500g flour, 100ml lukewarm milk, 100 ml sun flower oil, about 70ml lukewarm water, 1 tsp salt, 20g fresh yeast. i had two different fillings: one with 200g leaf spinach, sautéd with one clove of garlic, and 100g feta cheese. the second filling was made from two tomatoes, cooked with olive oil and origan for about 20 minutes, 100g feta cheese and 3 tbsp tomato paste. served with yoghurt mixed with chive, parsley, salt and black pepper.
more precisely: scrambled eggs with mustard and a bit cream cheese, tomatoes and cress
i didn’t wanted to cook, but was somehow talked into. so i came up with stirred mushrooms, which were seasoned with salt, thyme and lemon juice. at the end i put two slices of cheese (cut in smaller pieces) on top of it and let them melt. served on buttered bread, with parsley and black pepper. and – tada – “this was exactly what i was hoping for!!!”. you’re welcome.