Recipe of Makis Georgiadis,
from "BHMAgourmet" magazine of " TO BHMA" newspaper (2010)
Ingredients (for 6 people):
300 gr. of brown lentils, boiled
300 gr. of haricot beans, boiled
1/2 tsp of garlic powder (optional)
1/4 tsp of dried oregano (optional)
1 tomato, grated
2 eggs
120 gr. of Feta cheese, grated
1 tbsp of ground cumin
2 carrots, finely chopped or coarsely grated
2 Spring onions, finely chopped
2 stalks of celery, finely chopped
3 tbsp of soft white cheese, unsalted (or soft goat's cheese)
3 slices of toast bread, no crust
3 tbsp of very fine breadcrumbs
For the topping:
300 gr. of Greek thick yoghurt
3 eggs, beaten
1 tbsp of all-purpose flour
2 tbsp of olive oil
salt
pepper
Method:
Put the lentils in one bowl and the haricot beans in another.
In the bowl with the lentils add the grated tomato, the 1 egg, the garlic (if used), the Feta cheese, the oregano (if used) and the cumin and stir very well with a spoon.
In the bowl with the beans add the carrot, the Spring onions, the celery, the second egg and the soft cheese and stir well with a spoon.
Put all the topping ingredients in a bowl and beat with a whisk until you have a homogeneous and creamy mixture.
Preheat the oven to 180°C fan.
Cover the bottom and the sides of a long cake tin with cling film (appropriate for the oven) or waxed paper.
First, empty the lentils mixture into the tin and smooth with a spoon. Cover the mixture with the toast bread, cutting if needed according to the size of the tin so to completely cover the first mixture.
Empty the beans mixture, smoothing again with a spatula. Cover on top with the yoghurt mixture, smooth with the spatula and sprinkle with the breadcrumbs.
Put in the oven and bake for 45 minutes. Take out of the oven and allow the terrine to rest for 20 minutes before you pull it out of the tin.
Cut in thin slices and serve warm or even cold.
Ingredients (for 6 people):
300 gr. of brown lentils, boiled
300 gr. of haricot beans, boiled
1/2 tsp of garlic powder (optional)
1/4 tsp of dried oregano (optional)
1 tomato, grated
2 eggs
120 gr. of Feta cheese, grated
1 tbsp of ground cumin
2 carrots, finely chopped or coarsely grated
2 Spring onions, finely chopped
2 stalks of celery, finely chopped
3 tbsp of soft white cheese, unsalted (or soft goat's cheese)
3 slices of toast bread, no crust
3 tbsp of very fine breadcrumbs
For the topping:
300 gr. of Greek thick yoghurt
3 eggs, beaten
1 tbsp of all-purpose flour
2 tbsp of olive oil
salt
pepper
Method:
Put the lentils in one bowl and the haricot beans in another.
In the bowl with the lentils add the grated tomato, the 1 egg, the garlic (if used), the Feta cheese, the oregano (if used) and the cumin and stir very well with a spoon.
In the bowl with the beans add the carrot, the Spring onions, the celery, the second egg and the soft cheese and stir well with a spoon.
Put all the topping ingredients in a bowl and beat with a whisk until you have a homogeneous and creamy mixture.
Preheat the oven to 180°C fan.
Cover the bottom and the sides of a long cake tin with cling film (appropriate for the oven) or waxed paper.
First, empty the lentils mixture into the tin and smooth with a spoon. Cover the mixture with the toast bread, cutting if needed according to the size of the tin so to completely cover the first mixture.
Empty the beans mixture, smoothing again with a spatula. Cover on top with the yoghurt mixture, smooth with the spatula and sprinkle with the breadcrumbs.
Put in the oven and bake for 45 minutes. Take out of the oven and allow the terrine to rest for 20 minutes before you pull it out of the tin.
Cut in thin slices and serve warm or even cold.
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