{"id":13112,"date":"2021-04-01T12:30:27","date_gmt":"2021-04-01T12:30:27","guid":{"rendered":"https:\/\/petros-syrigos.com\/mpougatsa-kima\/"},"modified":"2025-02-10T12:48:45","modified_gmt":"2025-02-10T12:48:45","slug":"bougatsa-minced-meat","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/bougatsa-minced-meat\/","title":{"rendered":"Bougatsa with minced meat"},"content":{"rendered":"<div class=\"wpb_text_column wpb_content_element vc_custom_1618326310893\"> <div class=\"wpb_wrapper\"> <p>\u03a4he best recipe for the most delicious bougatsa with minced meat!<\/p> <h4>Ingredient for bougatsa with minced meat<\/h4> <ul> <li>1 packet of crust sheet<\/li> <li>2 large onions, finely chopped<\/li> <li>1 leek its white part chopped<\/li> <li>2 cloves garlic<\/li> <li>50 ml white wine<\/li> <li>100 g tight b\u00e9chamel<\/li> <li>1 egg yolk<\/li> <li>70 gr Cheese grated cheese<\/li> <li>1 pinch of nutmeg<\/li> <li>1 pinch of sugar<\/li> <li>500 g ground beef passed twice through the minced meat machine<\/li> <li>3 tbsp olive oil<\/li> <li>150 g milk butter<\/li> <li>Salt and pepper<\/li> <\/ul> <\/div> <\/div> <div class=\"wpb_text_column wpb_content_element vc_custom_1618326406424\"> <div class=\"wpb_wrapper\"> <h4>Execution<\/h4> <ol> <li>Preheat the oven to 200 degrees (when you put the bougatsa to bake it, lower it to 180).<\/li> <li>Put the olive oil in a pan and saut\u00e9 the minced meat, season with salt and pepper, add the sugar, onion, garlic, leek and stir, saut\u00e9 for 5 minutes over medium-low heat, then quench with the wine, add the nutmeg and cover the pan for about 5 minutes.<\/li> <li>Put the minced meat in a colander to remove excess liquid<\/li> <li>Add the b\u00e9chamel, the egg yolk and the grated cheese.<\/li> <li>Mix well and put the minced meat prank in the fridge to tighten.<\/li> <li>We butter a sheet very well on our workbench.<\/li> <li>Put half of the buttered sheet in the center, spread the minced meat filling on top and spread it in the center to make a square surface and then put the other half of the sheet, buttered and well on top.<\/li> <li>Close the bougatsa by crossing the outer sex and make a square shape (envelope).<\/li> <li>We put a new sheet on our counter and we butter it very well.<\/li> <li>Put in it the square bougatsa we had made before and fold it on the new sheet once more.<\/li> <li>Place the bougatsa in a buttered pan and bake it in a preheated oven at 180 degrees for about 30-35 minutes.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"<p>\u03a4he best recipe for the most delicious bougatsa with minced meat! Ingredient for bougatsa with minced meat 1 packet of crust sheet 2 large onions, finely chopped 1 leek its white part chopped 2 cloves garlic 50 ml white wine 100 g tight b\u00e9chamel 1 egg yolk 70 gr Cheese grated cheese 1 pinch of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2797,2778,2861],"tags":[2909,2910,2911,2912,2913,2914,2915,2916],"class_list":["post-13112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese","category-main-ingredient","category-tranditional-recipes","tag-----en","tag--en","tag----en","tag---en","tag------en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13112"}],"version-history":[{"count":1,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13112\/revisions"}],"predecessor-version":[{"id":13113,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13112\/revisions\/13113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13112"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}