Baked dumplings, stuffed with vegetables and feta cheese

Stratos Iosifelis
10.09.2024 • 10:29

Making khachles is time-consuming and fiddly, but the result is an amazing meze. They are usually filled with feta cheese and served either lightly baked in the fireplace or in the oven, or broken into pieces and thrown into soups, to make them more filling. Of course, they take all kinds of fillings – Lesbian chef Stratos Iosifelis recommends them with summer vegetables. More famous are the khachles of Mesotopos in western Lesbos, from where the recipe here comes from.

20′ preparation

10′ baking

Total: 30′

Materials

Servings: 4

• 8 Mesotopou khachles (in good grocery stores, especially those that specialize in lesbian items – indicative: Peri Lesvos, Pratiro of the Agricultural Cooperative of Mesotopou Lesvos, etc.)
  For the filling
• 30 gr. Florinis pepper, in small frames
• 30 gr. green pepper, in small frames
• 50 gr. dry onions, in small frames
• 60 gr. olives, chopped
• 200 gr. tomato peeled, chopped
• 180 gr. feta, cut into small cubes
• 10 gr. capers, chopped
• the leaves from 4 sprigs of mint, chopped
• the leaves from 4 sprigs of parsley, chopped
  For serving
• small sprigs of thyme and a little olive oil

Procedure

1. For the oven-baked buns, start by preheating the oven to 200°C.
2. Put all the filling ingredients in a large bowl. Divide the mixture between the patties and spread them out on a medium baking sheet, lined with parchment paper.
3. Bake and bake for 8-10 minutes, until the patties are lightly browned and the filling is cooked.
4. Take out of the oven, sprinkle the patties with a little olive oil, sprinkle with oregano leaves and serve. Serve with ouzo.

The recipe was first published in the magazine Gastronomistissue 223.

2024-09-10 07:29:00