Summary

Ingredients

• 600 g minced meat, mixed
• 200 g sheep cheese
• 2 medium onion (s)
• 1 clove garlic
• 1 teaspoon vegetable stock, instant
• 2 teaspoons oregano
• 2 slices toast
• 1 egg (s)
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon paprika powder
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ allspice powder
• Clarified butter or vegetable oil

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Instructions

1. Finely dice the onions and the clove of garlic and fry them in a pan with a little clarified butter or oil until translucent. Finally add the oregano and the grained vegetable stock, remove the pan from the heat and let everything cool down.
2. Soak the toast in water, then squeeze it out well, chop it up and put it in a large bowl. Add the egg, the cooled onion, garlic and oregano mixture, the remaining spices and the minced meat and mix everything together thoroughly. Put the finished minced meat mixture in the refrigerator for at least half an hour and let it steep.
3. Divide the minced meat mixture into six equal parts, also divide the sheep cheese into six slices. Shape the mince into a rectangular piece and place it on half of a sheet of cling film. Place the other half of the cling film over the minced meat and then use a board to press the mince evenly between the foil until it is about 1 cm thick. Place the sheep`s cheese on half of the minced meat and use the cling film to fold the other half of the minced meat over the sheep`s cheese. Seal the edges of the steak well so that the sheep`s cheese does not run out when roasting.
4. Fry the filled minced steaks on both sides in a little clarified butter or oil over medium to high heat until the minced meat is cooked through and nicely browned.
5. The meat steaks filled with sheep cheese can be served with djuvec rice, french fries and ajvar.