Thursday, 9 April 2009
Greek Mince Roll
This is a popular dish in the villages - you can see it in a typical village oven dish at the bottom of the post. It has Greek ouzo in it, which you should be able to get most places in the world.
For the roll
½ kg beef mincemeat
250g pork mincemeat
1 large onion grated
1 egg for the dough
5 hard-boiled eggs
1 teaspoon oregano
1/3 teaspoon black pepper
2 cloves crushed garlic
50 ml olive oil
½ teaspoon soda
For the accompanying potatoes
1 kg potatoes
3 cloves garlic cut in two
½ teaspoon oregano
60 ml olive oil
Salt and pepper
120 ml water
Dilute the soda in the ouzo.
Mix all the ingredients for the roll – apart from the hard-boiled eggs – in a large bowl.
Knead the mixture really well with your hands for at least 10 minutes.
Cut the potatoes into 4cm cubes and place them in an oven dish 35cm diameter.
Add the remainder of the potato ingredients to the oven dish.
On a smooth surface spread the mince ‘dough’ into a rectangular shape – 30cm x 15cm.
Remove the shells from the hard-boiled eggs and place them in a line along the centre of the dough.
Fold the dough into a cylindrical shape with the eggs in the middle.
Turn it upside down carefully and place in the centre of the oven dish with the potatoes on both sides.
Cover the mince roll loosely with aluminium foil and roast in a pre-heated moderate oven for 1 hour.
Remove the aluminium foil and continue roasting for about 15 minutes – until the potatoes are nicely coloured and there is no liquid remaining in the dish apart from the oil.
Eat and Enjoy!