Stuffed Greek cucumbers

Name: Stuffed Greek cucumbers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Braised cucumbers (approx. 1 kg); 7-10 Tbsp Salt; 500 g Pork escalope; 1 Garlic clove; 4-6 Tbsp Oil; 1-1 1/2 Tbsp Gyros spice salt; 1 collar (approx. 200 g) Spring onions; 150 g Whipped cream; 250 ml Vegetable broth (instant); 30-40 g black olives without stone; 7-10 Tbsp Pepper; 100 g medieval Gouda cheese; 100 g Feta cheese; 7-10 Tbsp fresh oregano; 2 pickled, Hungarian cherry peppers for garnishing

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Braised cucumbers (approx. 1 kg)
7-10 Tbsp Salt
500 g Pork escalope
1 Garlic clove
4-6 Tbsp Oil
1-1 1/2 Tbsp Gyros spice salt
1 collar (approx. 200 g) Spring onions
150 g Whipped cream
250 ml Vegetable broth (instant)
30-40 g black olives without stone
7-10 Tbsp Pepper
100 g medieval Gouda cheese
100 g Feta cheese
7-10 Tbsp fresh oregano
2 pickled, Hungarian cherry peppers for garnishing

Directions

1
Wash and peel the cucumbers, cut them in half lengthwise and remove the seeds with a spoon. Put cucumbers in a pot with plenty of boiling salted water and precook for 8-10 minutes. Cut pork escalope into strips.
2
Peel the garlic and press it through a garlic press to the meat. Add 2 tablespoons of oil and gyros spice and mix well. Clean, wash and cut the spring onions into rings. Lift the cucumbers out of the salt water with a skimmer, let them drain and put them into an ovenproof dish.
3
Heat a frying pan, add about 2 tablespoons of oil. Fry the gyros meat in 2 portions briefly. Put meat back into the pan, add spring onions, deglaze with cream and stock and simmer for 2-3 minutes.
4
Stir in olives and season with salt and pepper. Divide the gyros into the cucumber halves and pour the frying stock into the mould. Coarsely grate the gouda and feta cheese, mix and sprinkle thickly over the filled cucumbers.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes until golden brown. Garnish with fresh oregano and cherry paprika. Serve with rice.