For Greek people, they usually use tender chicken or turkey meat. In combination with buckwheat, such cutlets will not be dry, especially since they are stewed in sauce. When serving, be sure to pour over the cutlets. So, see how to cook Greek people (master class)!
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Chicken Fillet
Dish: Hot dishes / Cutlets
Geography of cuisine: Russian cuisine
- Chicken fillet - 500 grams
- Buckwheat - 150 Grams
- Egg - 2 Pieces
- Onion - 2 Pieces
- Tomato paste or sauce - 180 Grams
- Water - 200 Milliliters
- Salt - To taste
- Ground black pepper - To taste
- Flour for breading cutlets - 1 Glass
- Refined oil - 4-5 Art. spoons
Number of Servings: 15
How to cook "Grechaniki (master class)"
Prepare food. Wash the chicken fillet. Sort the buckwheat and rinse thoroughly, pour boiling water in a 1: 1 ratio and cook until tender, salt water before cooking.
Grind the chicken fillet with a meat grinder or blender with one onion.
Add salt, ground black pepper and raw eggs, stir the minced meat.
Enter the cooled buckwheat last. Stir well, the minced meat turns out to be thick, convenient for forming cutlets.
Collect the minced meat with a tablespoon, roll into balls, press lightly. Dip well on all sides in flour.
Fry the patties over medium heat on both sides.
The Greek people are ready, set them aside for now, let's move on to making the sauce.
Cut the second onion into half rings and fry in two tablespoons of oil with a pinch of salt.
Add tomato paste, water, the amount of water can be increased to 400 ml if you want more gravy. Simmer over medium heat for a couple of minutes with onions. Adjust the salt and sugar.
Fold the buckwheat into a deep frying pan or saucepan, pour over the sauce and simmer, covered, for 15-20 minutes.
Greek people are ready! Serve hot with gravy. Enjoy!