Baked Keftedes With Onions & KorresMar 12th, 2014 | By Peter Minakis | Category: Baking, Beef, Cheese, Featured, Florina, Greek, Greek Wine, Herbs, Onions
Many of the comforting dishes on this blog come from recipes my Dad loves to eat or in some cases, his recipes that he makes (and shares). My father loves keftedes, Greek meat patties if you will. He loves pasta and my parents tell me about homemade pasta they used to enjoy as children when they were growing up in Florina (northern Greece).
These were egg noodles, made without a pasta machine – simply rolled out then cut into broad noodles and left to dry out and stored in pillow cases. They resemebled thick bread crusts and in Florina they call these egg noodles “kores”.
The base flavouring for this dish is onions, lots of onions, some red peppers, garlic, tomatoes and of course, the olive oil. Simplicity rules here – basic execution and just use quality products like a good ground beef, tomato paste (or fresh tomatoes when in season), and if possible, homemade or good egg noodles.
Baked Keftedes With Onions & Korres
1lb. Keftedes recipe
1/2 cup extra-virgin olive oil
6 medium onions, peeled and sliced
3 cloves of garlic, minced
1 red bell pepper, finely diced
1 tsp. sweet paprika
2 Tbsp. tomato paste OR 3 large ripe tomatoes, grated
250 gr. broad egg noodles
4 1/2 cups hot stock or water
1/2 cup chopped fresh parsley
salt and pepper to taste
sprinkle of Boukovo (chilli flakes) or fresh ground black pepper
grated dry Mizithra cheese
Pre-heated 375F oven
- Prepare the recipe for 1lb. of Keftedes, form into palm-sized patties and reserve. Meanwhile, place a oven safe large but shallow Dutch oven on your stovetop over medium-low heat. Add the olive oil, onions, garlic, peppers and sweat for 15 minutes or until onions are soft, translucent.
- Add the tomato paste, paprika and stir in, cooking for 2 minutes. Add the stock and bring up to a boil then add the noodles, parsley, salt and pepper to taste and once boiling again, place uncovered in the pre-heated oven for 30 minutes.
- Take out of the oven and place the keftedes on top and return to the oven for another 20-30 minutes or until the the liquid has been absorbed and the keftedes have browned on top.
- Take out of the oven, allow to rest 10 minutes before serving. Divide and plate and top with Boukovo and grated dry Mizithra. Serve with Kir Yanni Paranga.
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© 2014, Peter Minakis. All rights reserved.