Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
265
Calories
8g
Protein
23g
Fat
8g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 small barley-homemade rusks (kritharokouloures)
- 1 shot ouzo
- 250 gr. xinomyzithra cheese
- 1 big, ripe tomato
- 1 shot olive oil
- oregano
- salt
- freshly-ground pepper
- =
Directions
1
Wash and grate the tomatoes into a mixing bowl, add salt and pepper, olive oil, oregano and a few s of ouzo. Mix well and leave to marinade for 30 minutes. Grate the cheese. Wet the barley-homemade rusks quickly in cold water, without soaking them. Sprinkle with ouzo, add the tomato mixture, cover with grated xinomyzithra cheese, sprinkle with a few s of olive oil and serve.
Recipe sourced from
fandom