Ashi in Greek
2 servings
45 minutes
Greek ashi is a fragrant and rich dish that harmoniously combines traditional Mediterranean flavors. It is believed to have originated in Greek cuisine, where simplicity and richness of taste are valued. The delicate mashed potatoes serve as a soft base for the juicy lamb filling infused with the aromas of oregano, thyme, and sage. Feta cheese adds a tangy saltiness while fresh mint refreshes and adds a touch of lightness. Baked to a golden crust, this dish is perfect for a cozy family dinner, and its rich flavor transports you to the shores of Greece where the warm breeze mixes the scents of the sea and spices. Hearty, soulful, and unique, Greek ashi is a gastronomic journey to the heart of Hellas.
1
Clean and chop the potatoes coarsely, boil them in boiling water for 20 minutes, drain the water, add butter and cream, and mash the potatoes into puree.
- Potato: 200 g
- Butter: 20 g
- Cream 30%: 80 ml
2
Cut the meat into large pieces and pass it through a meat grinder, or chop the minced meat by hand.
- Mutton: 180 g
3
Clean and finely chop the onion and garlic, sauté in vegetable oil over medium heat for 1.5 minutes until the onion is translucent.
- Onion: 45 g
- Garlic: 2 cloves
- Sunflower oil: 20 ml
4
Cut the zucchini into cubes and add to the onion and garlic, fry for 1 minute, add the minced meat and fry on high heat, stirring for another 3 minutes, grate the feta cheese.
- Zucchini: 150 g
- Mutton: 180 g
- Feta cheese: 100 g
5
Mix 0.5 of brinza with the minced meat, add oregano, thyme leaves, sage, and 0.5 of mint, then place the mixture in a heatproof dish, top with a layer of puree, and spread the remaining brinza over the puree.
- Feta cheese: 100 g
- Oregano: 2 g
- Thyme: 1 g
- Sage: 2 g
- Mint: 10 g
- Potato: 200 g
6
Bake the dough in a preheated oven at 250 degrees for 5 minutes, then reduce the temperature to 180 degrees and bake for another 10 minutes.
7
Serve the dish on plates, garnish with mint leaves, and serve.
- Mint: 10 g