Feta Meatballs with Chervil; Flatbread

Ingredients

• 1 flatbread
• 2 garlic cloves
• 1 onion
• 1 tbsp butter
• 2 tbsp chopped chervil
• 500 g ground beef
• 0.5 tsp Dried oregano
• 0.25 tsp ground cumin
• Salt
• pepper (ground)
• 100 g sheep cheese
• 2 tbsp olive oil
• 4 onions
• 1 cucumber
• 2 tbsp chopped chervil leaves
• juice of one lemon
• Salt
• pepper (ground)
• 4 tsp green Tabasco
• 2 tsp Honey
• fine lemon zest strips

Instructions

1. 1.

   Cut a small piece of flatbread, about 100 grams, into cubes and soak in water. Peel and finely chop garlic and onion; sauté both in hot butter until translucent, set aside to cool slightly.

2. 2.

   Squeeze out the soaked bread and mix with ground beef, garlic, onions, chervil, oregano, cumin, salt, and pepper.

3. 3.

   Crumble sheep cheese. With damp hands shape 12 round patties from the meat mixture, placing a spoonful of cheese in the center and sealing well.

4. 4.

   Heat olive oil in a pan and brown the patties on all sides for about 8 minutes.

5. 5.

   Serve the meatballs on tomato slices with flatbread and, for example, a cucumber‑onion salad.

6. 6.

   Peel and chop onions. Slice cucumber lengthwise, pit with a spoon, and dice. Combine onion, cucumber, chervil, lemon juice, salt, pepper, and Tabasco; let rest for about 30 minutes. Garnish with lemon zest strips.