Cretan Trapizzino

Ingredients

The Cretan Trapizzino differs from the original Italian version by incorporating traditional Cretan ingredients and flavors. Instead of using Italian meats and cheeses, it features Cretan lamb and cheese. The addition of sun-dried tomatoes and fresh mint adds a unique twist to the filling, infusing it with a Mediterranean flair. We alse have the original recipe for Trapizzino, so you can check it out.

• 500g (1.1 lb) Cretan lamb, diced 500g (1.1 lb) Cretan lamb, diced
• 200g (7 oz) Cretan cheese, crumbled 200g (7 oz) Cretan cheese, crumbled
• 100g (3.5 oz) sun-dried tomatoes, chopped 100g (3.5 oz) sun-dried tomatoes, chopped
• 2 tablespoons fresh mint, finely chopped 2 tablespoons fresh mint, finely chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• Trapizzino bread (store-bought or homemade) Trapizzino bread (store-bought or homemade)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 20g (Sugars: 5g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the diced lamb, dried oregano, dried thyme, paprika, garlic powder, salt, and pepper. Mix well to coat the lamb with the spices.
2. 2.
   Heat a large skillet over medium heat and add the seasoned lamb. Cook until browned on all sides.
3. 3.
   Reduce the heat to low and cover the skillet. Allow the lamb to simmer for about 1 hour, or until tender.
4. 4.
   Once the lamb is cooked, remove it from the heat and let it cool slightly.
5. 5.
   In a separate bowl, combine the cooked lamb, crumbled Cretan cheese, chopped sun-dried tomatoes, and fresh mint. Mix well to combine all the flavors.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Slice the trapizzino bread in half horizontally, creating a pocket for the filling.
8. 8.
   Fill each trapizzino bread pocket generously with the lamb and cheese mixture.
9. 9.
   Place the filled trapizzinos on a baking sheet and bake in the preheated oven for about 10 minutes, or until the bread is slightly crispy on the outside.
10. 10.
    Remove from the oven and serve hot.

Treat your ingredients with care...

• Cretan lamb — For the best flavor and tenderness, marinate the lamb in the spice mixture for at least 1 hour before cooking.
• Cretan cheese — Use a high-quality Cretan cheese, such as graviera or kefalotyri, for an authentic taste.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, drain them well before chopping.
• Fresh mint — Ensure the mint leaves are fresh and fragrant for optimal flavor.
• Trapizzino bread — If you can't find trapizzino bread, you can substitute it with soft pita bread or any other type of flatbread.

Tips & Tricks

• For an extra burst of flavor, drizzle the trapizzinos with a bit of extra virgin olive oil before serving.
• Serve the Cretan Trapizzinos with a side of tzatziki sauce for a refreshing and creamy dip.
• If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the lamb mixture.
• Experiment with different types of Cretan cheese to find your favorite flavor combination.
• To save time, you can prepare the lamb filling in advance and refrigerate it until ready to use.

Serving advice

Serve the Cretan Trapizzinos as a main course accompanied by a fresh Greek salad and roasted potatoes. Garnish with a sprig of fresh mint for an extra touch of elegance.

Presentation advice

Arrange the Cretan Trapizzinos on a platter, showcasing their golden-brown crusts and enticing filling. Sprinkle some chopped fresh mint over the top for a pop of color.