200gr pork mince meat
200gr lamb mince meat
2 medium onions
2 cloves garlic
1 tea spoon spearmint
1 teaspoon oregano
300ml double cream
200gr feta cheese
The products we used:
Chop the onions and garlic. Add the minced meat with other spices, olive oil, Cretan barley rusks wet and mix well.
Knead the mincemeat into small balls and bake in the oven at approximately 200 °C for 20 minutes. They should have a light brown colour.
In a pan add the double cream, feta cheese, black pepper and bring to the boil.
After that put the meatballs in the feta cheese sauce and boil for 5min.
Boil the striftari (gemelli with paprika) for 8min. Drain and drizzle with olive oil.
This is dish has beautiful colours, a perfect aroma and bold Mediterranean tastes that are exquisite and enticing.