Summary

Ingredients

• 2 cucumber (s), peeled
• 1 large onion (s), finely diced
• 2 tomato (s), peeled and diced
• 300 g minced pork
• 100 g feta cheese
• 3 teaspoons oil, for frying
• 1 teaspoon dill, dried
• Salt and pepper
• caraway seeds, ground
• 1 teaspoon stock, granulated

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Instructions

1. Halve the cucumbers lengthwise and scoop out the centers with a teaspoon. Place 3 halves in a baking dish. Cut the remaining half into small cubes.
2. Heat 2 teaspoons oil in a saucepan over medium heat. Add the diced onion and cook for 3 minutes, stirring, until translucent. Remove to a plate to cool.
3. Heat 1 teaspoon oil in a saucepan over medium heat. Add the cucumber cubes and cook for 2 minutes. Add half of the cooled onions and the diced tomatoes. Simmer for 8-10 minutes over medium heat, stirring occasionally, until the tomatoes break down into a sauce.
4. Season the tomato-onion sauce with salt, a pinch of pepper, 1/2 teaspoon dried dill, a pinch of ground caraway seeds, and the granulated stock. Stir well.
5. Mix the minced pork with the remaining cooled onions, salt, a pinch of pepper, 1/2 teaspoon dried dill, and a pinch of ground caraway seeds.
6. Fill each of the 3 cucumber halves with the pork mixture. Arrange in the baking dish and pour the sauce over them.
7. Bake in a preheated oven at 180°C (356°F) for 30 minutes.
8. Remove from oven, scatter the feta cheese over the cucumbers, and return to the oven for 15 minutes until the feta softens.
9. Transfer the cucumber halves to plates and serve with rice and sauce.