Unstaged (Ksestimeno)
METHOD OF PREPARATION
Ingredients
A traditional recipe with many variations, depending on the “mahalas”. This recipe is from the Barbouta area, Veria.
Ingredients for 4 people
For the meatballs:
800g beef mince
200g lamb or pork mince
150g grated onion
3 cloves garlic
1 bunch parsley
Bread crumbs from half a village bread, soaked
200ml tsipouro with anise
20g salt
3g pepper
1 pinch cumin
50ml olive oil
200ml sesame oil for frying
For the “xestimení” sauce:
50g flour
50ml sesame oil
300ml beef stock
30g tomato paste
1 bunch chopped mint
100g sheep’s yogurt
100ml white wine for the sauce
Salt & pepper
Paprika
For the baking tray:
4-5 grated tomatoes
50ml olive oil
1 pinch salt
1 pinch pepper
1 pinch sugar
Instructions
Soak the bread crumbs and squeeze out the excess water. Mix the minced meats with the soaked bread, spices, olive oil, parsley, garlic, onion, and tsipouro. Let the mixture rest in the fridge for 30 minutes to firm up, then shape the meatballs (about 80g each). Heat the sesame oil in a pan, lightly flour the meatballs, and fry them until golden brown. Arrange them in rows in a baking tray with the grated tomatoes. Discard the oil and residue from the pan, pour the wine into the pan, and simmer for 2-3 minutes to evaporate the alcohol. Set the wine aside.
For the “xestimení” sauce: In a small pot, heat the sesame oil with the flour until it browns. Add the tomato paste, wine, and beef stock. Simmer the sauce until it thickens slightly, then add salt and spices. Remove from heat, add the yogurt and chopped mint, and stir well. Pour the “xestimení” sauce over the meatballs and bake in a preheated oven at 200°C for 30 minutes. After removing from the oven, let it rest in the tray for 10 minutes. Enjoy with a glass of tsipouro.
Giannis Samoukas – Chef
