Ashi in Greek With lamb
4 servings
75 minutes
Ashi with lamb in Greek style is a true embodiment of the Greek gastronomic soul, a harmonious blend of tender mashed potatoes, aromatic minced meat, and spicy feta. The origins of this dish trace back to Mediterranean culinary traditions where the combination of lamb with herbs, spices, and vegetables is not just a cooking method but also a symbol of home comfort. The creamy puree creates a velvety base while the filling of fried minced meat with zucchini, garlic, and onion adds juiciness to the dish. The special charm comes from the feta which slightly melts during baking creating a delicate texture and rich flavor. The finished ashi is perfect for both festive dinners and family gatherings while fresh mint and oregano give it an authentic Greek aroma.
1
Preheat the oven to 250°C.
2
Peel the potatoes and boil them in salted water for 20 minutes. Drain the water, add butter, cream, milk, and mash the potatoes into puree.
- Potato: 5 piece
- Butter: 30 g
- Cream 30% fat: 100 ml
- Milk: 50 ml
3
Peel and finely chop the onion and garlic, then sauté in vegetable oil until translucent.
- Onion: 1 head
- Garlic: 4 cloves
- Vegetable oil: 2 tablespoons
4
Dice the zucchini and add it to the onion and garlic, then after 2-3 minutes, add the minced meat. Fry everything for 5 minutes, stirring constantly.
- Courgette: 1 piece
- Ground lamb: 500 g
5
Cut half of the feta into cubes and mix with the minced meat. Add salt, oregano, and mint leaves.
- Feta cheese: 200 g
- Dried oregano: pinch
- Mint: 1 bunch
6
Grease a deep heat-resistant dish with butter, fill it with minced meat, and top it with a layer of puree.
- Butter: 30 g
7
Grate the remaining feta cheese on a coarse grater and sprinkle it over the puree.
- Feta cheese: 200 g
8
Send the form to a preheated oven for 5 minutes, then reduce the temperature to 180°C and bake for another 30−35 minutes.
