Tarhana with pané chicken burgers

Tarhana, popular among all nations of the Balkan Peninsula and the Near East, is one of the most typical dishes of the greek cusine of the countryside and the national soup of Cyprus. In this recipe, perfectly served with pané chicken burgers, it gains new appeal thanks to feta cheese, cherry tomatoes, spring onions and spearmint, ingredients all of which make the recipe rock!

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Ingredients

For the chicken burgers
  • ½ of kg chicken thigh mince
  • 1 onion cut into little cubes
  • 2 tablespoons olive oil
  • 3-4 barley rusks ground in a blender
  • Zest and juice of half a lemon
  • 2 tablespoons mustard
  • 2 tablespoons soy sauce
For pané
  • Some flour
  • 1 egg (beaten)
  • 200 g wheat rusks ground in a blender (galette)
  • 100 g shredded kefalotyri cheese
  • 1 tablespoon smoked paprika
  • 1 tablespoon curry
  • Salt, pepper
For the tarhana
  • 2 cups sour tarhana
  • 5 cups vegetable broth
  • 2 tablespoons butter
  • Salt
  • 150 g shredded feta cheese
  • 20 cherry tomatoes cut into halves
  • 2 spring onions cut into very thin slices
  • 2 little sprigs of fresh spearmint

Instructions

For the chicken burgers
  • Preheat (convection) oven to 180° C.
  • Sauté the onion in a non-stick pan until it gets a nice golden brown colour.
  • In a bowl, put all ingredients and knead them using your hands.
  • Mould 14-15 little burgers.
  • Combine wheat rusk, kefalotyri cheese, paprika and curry altogether.
  • In three different bowls, place the flour, the beaten egg and the wheat rusk mix.
  • Dredge the little burgers with the flour, then dip them in the egg and finally press them on the wheat rusk mix until thoroughly coated.
  • Cover a baking sheet with baking paper and place the burgers on it.
  • Bake them in the preheated oven until they get golden brown.
For the tarhana
  • In a non-stick pan, put the butter to melt.
  • Add the spring onions and then the tarhana.
  • Allow some time until tarhana gets a bit of colour, while continually mixing using a wooden ladle.
  • Then, add the vegetable broth, cup by cup, allowing every cup of broth to get absorbed by tarhana before pouring the next one.
  • Add the feta cheese and the cherry tomatoes and blend.
  • Remove from heat and add the thinly cut spearmint.
  • Serve with the chicken burgers.

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