- Prep Time15 min
- Cook Time28 min
- Total Time43 min
INGREDIENTS
For 3 person
- 1 package bedda Greek Style plain or herbs
- potato starch
- 1 tablespoon agave syrup
- salt pepper
INSTRUCTIONS
- 8 olives, sliced
- 1 clove of garlic, chopped
- 1 tablespoon spring onion, chopped
- 1 tablespoon parsley, chopped
- 1.5 tablespoons olive oil
- 2 tsp. lemon juice
- Spices salt, pepper
ZUBEREITUNG
Place a few spoonfuls of potato starch on a flat plate. Remove bedda Greek Style from the brine and place each side in the potato starch so that it is lightly coated with the starch on all sides.
Place three pieces of aluminum foil on top of each other. Place bedda Greek Style in the middle. Drizzle with the agave syrup and sprinkle with salt and pepper. Fold the aluminum foil over bedda Greek Style and press the corners together so that it is completely wrapped in aluminum foil.
For the topping, mix the ingredients in a small bowl.
Preparation in the oven: Bake in a preheated oven at 200 °C for 15-20 minutes. Then open the aluminum foil on top so that the bedda Greek Style is no longer covered. Bake for another 3 minutes.
Preparation on the grill: place the bedda Greek Style wrapped in aluminum foil over hot coals (not direct fire) on the grill and grill for about 10 minutes.
The exact baking or grilling time may vary depending on the oven or grill, so watch the bedda Greek Style in between. Don’t worry if the bedda Greek Style is accidentally baked a little too long and melts: it’s just as delicious as a dip for fresh bread or baguette.
Garnish the baked or grilled bedda Greek Style with the olive topping. Serve with salad or fresh bread.
