Easy Mediterranean-ish dinner on the terrace: A bake of minced beef, tomatoes, peppers and feta. Accompanied by a bowl of Greek yogurt with fresh herbs
For the bake:
350g beef or lamb mince (or roughly 2 cups for recipe as originally written)
1 red bell pepper, cut in stripes
1 green bell pepper, cut in stripes
4 midsize tomatoes, diced
1/2 cup feta cheese, diced
3 shallots, finely chopped (use red onion if you cannot find any shallots – one onion per three shallots)
3 garlic cloves, finely chopped
1 tsp tomato paste
1 tsp whole cumin seeds
1 tsp Ras al Hanut spice mix (if not available, use coriander powder)
sea salt & pepper to taste
For the yogurt:
1 cup full-fat Greek yogurt
1 handful of chopped parsley leaves
sea salt to taste
- Season the beef well with salt before starting to cook and put it aside. Marinate the pepper stripes in olive oil, salt and pepper. Preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit). For the vegan meat, please see the note below.
- Heat olive oil in a pan, and briefly roast the cumin until it starts to emit some scent. Add Ras al Hanut (or coriander powder), stir briefly, and throw in the shallots and garlic to roast until golden.
- Add the meat and stir constantly to prevent the spices from sticking to the pan. After the meat starts browning, add black pepper from the mill.
- When you feel that your meat is done, shift it to the side and make a small hole in the middle where you enter a drop of oil and the tomato paste. Stir a little for the paste to develop flavour, and then mix it into the meat. Add the diced tomatoes, and fry the mix for a few more minutes. Season more with salt and/or pepper to taste.
- Pour the meat-tomato mix into an oven pan and add the marinated peppers. Mix a bit and sprinkle the feta cubes on top.
- Now, the bake can go into the oven and remain there for 30 to 40 minutes. It is ready once the feta starts to brown a little.
- Pour the yogurt into a bowl, add a little sea salt to taste. Finely chop parsley leaves or other herbs and add them to the yogurt. Mix well and serve with the bake.
For vegetarian/vegan version replace minced meat with the same amount of vegan mince. You do not have to pre-salt the vegan mince – just add the salt when you are frying it during the prep work.
Leave out the feta and it is even wholly plant-based. For the plant-based version, you may want to add a few nuts. Either roast some walnuts by adding them 10-15 minutes before the bake is ready. Or serve some salted peanuts on the side.
Nutrition info is based on the beef version of this recipe.
- Category: meals
- Method: bake
- Cuisine: mediterranean