A unique recipe of “Flampouriotika” trachana!



- 20 ml olive oil

- 1 onion, grated

- ½ cup “Flampouriotika”  Frumenty

- 1 pound ground beef from rump

- 2 slices bread, preferably stale, without crust, soaked for 2-3 minutes in water and well wrung

- ½ cup grated gruyere spicy (eg Crete or Naxos)

- 2 eggs, preferably organic

- 1 tsp. tablespoons tomato puree

- 1 heaped tsp. tablespoons dried mint, crushed

- ½ tsp. fresh dried oregano, crumbled

- Salt and freshly ground pepper

- Flour for all purpose flour for

- Olive oil for frying





In a bowl throw 400 ml hot water, add the frumenty and leave to soak for 15-20 minutes, until risen and softened. In wring and squeeze well with cheria.In a small pan heat the olive oil over medium heat and saute the onion for 2-3 minutes until softened. Retire and leave aside.

In a large bowl (or a bowl) put minced and sauteed onion with oil and knead with hands for 2-3 minutes, until well blended. Add frumenty, bread, cheese, eggs, tomato paste, mint, oregano, salt and pepper and knead the ingredients well for 4-5 minutes, until the mixture is fluffy and smooth. Cover the bowl and transfer to the refrigerator for 30 minutes, until the mixture shake for a bit and mix the aromas. Remove from the refrigerator and conjure meatballs weighing about 30 gr each. Throw the flour in a wide bowl and flour the meatballs.In a large nonstick skillet throw olive oil until it reaches 4 cm from the bottom. Heat it over medium-high heat and fry the meatballs in doses of 6-7 pieces, for 7-8 minutes, turning the ordinary, until evenly browned. Drain on absorbent kitchen paper and serve hot or lukewarm. Served with French fries or mashed potatoes or green salad.

 Flampouriotika handmade Greek traditional products