Summary

Ingredients

• 8 carrot (s)
• 2 onions)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 500 g minced meat, mixed
• salt and pepper
• 4 tablespoon tomato paste
• 0.25 liter ¼ vegetable stock
• 1 bunch parsley, smooth
• 100 g feta cheese (alternatively, cow`s milk cheese matured in brine)
• 1 teaspoon paprika powder
• 2 teaspoons lemon juice

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Instructions

1. Clean, peel and cut the carrots diagonally into thin slices. Peel the onions and garlic cloves and cut into fine cubes.
2. Heat the olive oil in a non-stick pan. Add the carrots, onions and garlic and fry for about 3 minutes, turning constantly. Add the minced meat and stir-fry for about 5 minutes until brown and crumbly. Salt and pepper. Stir in the tomato paste and vegetable stock and bring to the boil. Then simmer over low heat for 3 to 4 minutes, stirring occasionally.
3. In the meantime, wash the parsley, shake it dry, pluck the leaves from the stems and chop finely. Crumble the feta cheese.
4. Season the minced meat pan with salt, pepper, paprika powder and lemon juice. Sprinkle the parsley and cheese on top and serve.