Grechaniki (master Class) - A Step By Step Recipe With A Photo

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Grechaniki (master Class) - A Step By Step Recipe With A Photo
Grechaniki (master Class) - A Step By Step Recipe With A Photo

Video: Grechaniki (master Class) - A Step By Step Recipe With A Photo

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Cooking description:

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

Ingredients:

  • 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)"

Grechaniki (master class) - photo step 1
Grechaniki (master class) - photo step 1

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.

Grechaniki (master class) - photo step 2
Grechaniki (master class) - photo step 2

Grind the chicken fillet with a meat grinder or blender with one onion.

Grechaniki (master class) - photo step 3
Grechaniki (master class) - photo step 3

Add salt, ground black pepper and raw eggs, stir the minced meat.

Grechaniki (master class) - photo step 4
Grechaniki (master class) - photo step 4

Enter the cooled buckwheat last. Stir well, the minced meat turns out to be thick, convenient for forming cutlets.

Grechaniki (master class) - photo step 5
Grechaniki (master class) - photo step 5

Collect the minced meat with a tablespoon, roll into balls, press lightly. Dip well on all sides in flour.

Grechaniki (master class) - photo step 6
Grechaniki (master class) - photo step 6

Fry the patties over medium heat on both sides.

Grechaniki (master class) - photo step 7
Grechaniki (master class) - photo step 7

The Greek people are ready, set them aside for now, let's move on to making the sauce.

Grechaniki (master class) - photo step 8
Grechaniki (master class) - photo step 8

Cut the second onion into half rings and fry in two tablespoons of oil with a pinch of salt.

Grechaniki (master class) - photo step 9
Grechaniki (master class) - photo step 9

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.

Grechaniki (master class) - photo step 10
Grechaniki (master class) - photo step 10

Fold the buckwheat into a deep frying pan or saucepan, pour over the sauce and simmer, covered, for 15-20 minutes.

Grechaniki (master class) - photo step 11
Grechaniki (master class) - photo step 11

Greek people are ready! Serve hot with gravy. Enjoy!

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