A seafood meal, with summer air, light, very tasty, fasting, for diet and nutrition, and very easy! Let's go see…
Ingredients
- 1 kg of frozen crumbs
- 1 chopped onion
- 30 g ouzo
- 150 g Carolina rice
- 1 carrot
- 1 pumpkin zest
- 1 chopped green pepper
- 1 chopped red pepper
- Or chopped dill
- Olive oil
- Salt Pepper
- Vegetable broth
Directions
- In a bowl we put tap water with a little salt and thaw our crumbs.
- Then we remove the head, we wash them very well inside, we remove the bone.
- Then cut the heads from the crumbs into small pieces.
- In a saucepan, sauté the heads, finely chopped from the crumbs, then the onion and the rest of the vegetables. Quench with ouzo, then add our rice and vegetable broth.
- Let them simmer all together for about 15 minutes with the lid of the pot open so that the liquids are completely absorbed.
- Allow the filling to cool and add the dill. Stir.
- Then we take our Thrapsalo, we carve it back slightly so that it does not burst and we fill it with a tablespoon.
- Then close it well with a zigzag toothpick so that the filling does not come out (or two depending on the size)
- We put our crumbs in a hull.
- Close the lid and put them in a preheated oven for half an hour. Then remove the lid and continue baking until our crumbs turn brown for about 15 minutes.
English 
Greek 