Crete tourist guide

Components

• 3 ripe large tomatoes or a can of tomatoes
• 1 finely chopped onion
• ½ glass of oil
• ½ glass of wine
• 2-3 cloves of garlic squeezed through the press
• 2 laurel leaves
• salt pepper

• ½ kg of minced meat (beef, lamb)
• 1 medium grated onion
• 1 clove of garlic crushed by the press
• 1 tablespoon of freshly chopped parsley
• 1 tablespoon of freshly chopped chopped mint
• 1 beaten egg
• 2-3 slices of stale bread (without skin)
• salt
• pepper
• flour for coating
• oil for frying

Preparation of chops

1. The bread should be soaked in water and drained from its excess. In the bowl, mix meat, onions, eggs, bread, garlic, herbs and spices. The resulting quite dense mass put in for an hour in the fridge.

2. From the mass, form small patties and coat them in flour. Fry in olive oil for browning, then drain off the excess on paper towels.

Preparation of the sauce

3. Fry the onion with oil, so that it softens and we add wine. Fry a moment and then add the tomatoes. If you use fresh tomatoes, you should first grate them with a coarse mesh, while when you add tomatoes from the can, it is good to mix them in the crusher. Season the sauce with garlic, laurel leaves, salt and pepper. We also add some water and a pinch of sugar if the tomatoes are too sour.

4. Cook sauce over low heat for about half an hour. It should thicken and excess water evaporate. Prepare previously prepared pork chops with a ready tomato sauce and cook together for 10 minutes.

5. If, during the preparation of the sauce, we add the orzo pasta to it, and then the dish is baked in the oven, we will receive a dish called Keftedakia Giouvetsi.