Gairetzaki
Ingredients
- 300 gGround beef 15% fat (fresh)
- 200 gGround lamb (fresh)
- 1 pcOnion (very finely minced)
- 2 pcGarlic (minced)
- 1 pcEgg (whole)
- 3 tbspBreadcrumbs (fine)
- 1 tspCumin ground
- 1 tspSweet paprika
- 3 pcRound tomato (finely diced)
- 200 gPlain Greek yogurt (well chilled)
- 4 pcPita bread (lightly toasted)
- 2 tbspExtra virgin olive oil
Method
Small elongated meatballs, grilled to a dark crust with a juicy center. They rest on warm pita bread, topped with cool yogurt and a spiced tomato sauce.
- 1
In a mixing bowl, combine beef, lamb, finely minced onion, minced garlic, egg, and breadcrumbs. Knead the meat by hand until it becomes tacky, showing the proteins are binding correctly.
- 2
Mix in the cumin and paprika. Shape into small elongated meatballs the size of a pigeon egg. Press them firmly between your palms to prevent them from bursting during cooking.
- 3
Simmer diced tomatoes in olive oil with a pinch of salt. Reduce the sauce until it coats the back of a spoon and the excess water has evaporated.
- 4
Sear the meatballs on a very hot grill. The exterior should char and caramelize without burning. The meat should remain springy to the touch, indicating a medium-rare center.
- 5
Warm the pita breads, place the meat on top. Add a generous dollop of cold Greek yogurt and finish with the hot tomato sauce. The hot-cold contrast is key to the dish.
Frequently asked questions
How do you get this dish right?
- Don't work the meat too cold; take it out 15 minutes before to let the fat soften.
- A cast iron grill is ideal for achieving those characteristic sear marks and smoky flavor.
How long does this dish keep?
Meatballs keep for 2 days in the fridge. Reheat quickly in a pan, but always add the yogurt at the last second.
