Greek Mince Casserole with Kritharaki Noodles

Summary

Ingredients

• 1 medium onion (s)
• 2 cloves garlic
• 500 g minced meat, your choice (mixed, beef or lamb)
• 2 tablespoon thyme, fresh leaves or 1 freeze-dried
• 1 tablespoon tomato paste
• Salt, black pepper
• 1 pinch cinnamon
• Cayenne pepper
• 1 teaspoon paprika powder, sweet
• 1 small Can (s) tomato (s), 425 ml in pieces
• 700 ml vegetable stock
• 100 ml milk
• 2 tablespoon crème fraîche
• 250 g noodles, Kritharaki (Greek rice noodles)
• 200 g feta cheese
• 2 stalks thyme
• 1 teaspoon olive oil

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Instructions

1. Finely dice the onion and garlic. Fry the mince in a hot, coated, tall pan until crumbly. Mix in the onion and garlic (if dried or freeze-dried thyme is used, add it now, then the fresh leaves below are omitted) and fry briefly. Add tomato paste, lightly toast. Add salt, pepper, cinnamon, cayenne pepper and paprika. Deglaze with tomatoes and broth and bring to the boil. Mix the milk, crème fraîche and the fresh thyme leaves into the minced meat mixture. Add the raw pasta, stir in. Pour into a coated baking dish and crumble the cheese over it. Bake in a preheated oven at 180 ° C for about 30 minutes. Pluck the thyme from the stalks and sprinkle the casserole with it. Drizzle another teaspoon of olive oil over it and enjoy.