Not just for breakfast: a winter shashlik with Greek-style meat

This is not the classic shashlik as you know it - it's just the most delicious shashlik you've ever eaten

Walla!

Food

13/01/2022

Thursday, 13 January 2022, 07:55 Updated: 08:01

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Take a tablespoon and fresh bread and start devouring and wiping.

Greek Shakshuka with Meat (Photo: Dan Peretz, from the book Greco Greek Cuisine)

Kras Saganaki is a dish from Greek cuisine of minced meat that is cooked with lots of tomatoes, onions and hot peppers until it thickens and all you feel like doing is taking a spoon and fresh bread and starting to devour and wipe.

Cress in Greek is a meat stew with tomatoes, saganaki is the pan in which it is fried and then cooked.

Just before the end of cooking it is recommended to make small dents in the rich stew and break in eggs like in a shashlik, but this is not going to be the classic shashlik as you are familiar with.

This is a Greek meat shashlik rich in flavors that is perfect for a winter lunch or dinner.

More on Walla!

Cafadis from Beasley: Meatballs with peas in a crazy lemon sauce from Greek cuisine

To the full article

Greek shakshuka with meat

Recipe by: Eliav Goldenberg, from the book Greco Greek Cuisine, Walla!

Food

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• 20 minutes work

• 90 minutes total

• Easy to prepare

• 5 diners

• Greek

• fleshy

• meat

• Eggs

• Stews

• kosher

Shakshuka stew with Greek-style meat (Photo: Dan Peretz, from the book Greco Greek Cuisine)

Ingredients

• • 1 tablespoon olive oil

  • 300 grams of ground beef

• For the tomato sauce:

  • ½ Olive oil

  • 4-5 onions - chopped

  • 2 cloves garlic - crushed

  • 8-10 tomatoes - cut into large cubes

  • 1 tablespoon tomato paste

  • Ground black pepper

  • 3 tablespoons parsley

  • 3 tablespoons chopped dill

  • Salt

  • black pepper

  • 4-5 eggs

• To serve:

  • Sliced ​​purple onion

  • Sliced ​​green hot pepper

• For the conversion table, click here>

Preparation

How to make Greek shakshuka with meat?

• 1 Heat a tablespoon of olive oil in a large pan or wide, flat pot (like a saucepan), add the minced meat gradually, crumble it and fry until all the liquid has evaporated.

  Remove to a bowl or bowl.

• 2

  Prepare the tomato sauce:

  Pour half a cup of olive oil into the pan, add the onion and fry over a medium flame until translucent.

  Add the garlic, tomatoes and tomato paste and cook on a very low flame for about an hour, until the sauce thickens.

  Season with salt and black pepper.

• 3 Return the fried meat, add the parsley and dill and cook for another 10 minutes.

  Taste and season with salt and black pepper as needed.

• 4 Make depressions in the tomato and meat mixture and carefully break the eggs into them.

  Cover and cook over a low flame (possibly covered), until the proteins are set and the yolks are still soft.

• 5 Sprinkle with sliced ​​onion and hot pepper and serve immediately with lots of fresh white bread.

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Tags

• recipe

• stew

• Shakshuka

• meat

• Eggs

• Greek food