Athenian Mince Bake Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method:
For the meat layer, heat oil. Add the finely chopped onions and garlic and fry till golden.
Stir in the mince and cook till nicely browned, stirring often and breaking up all the lumps.
Add the tomato puree, chopped tomato and the red vinegar. Add the stock or water, salt and ground pepper, bay leaves, chilli flakes, all the spices and herbs and mix well. Cover and cook till the mince is cooked and add a pinch of sugar. Spoon the meat mixture in an ovenproof baking dish and spread evenly. To make the bechamel sauce, melt the butter. Stir in the flour and cook on low heat for a minute or two but do not brown the flour. Remove from the heat and gradually whisk in the milk. Add salt, pepper and half the grated cheese. When slightly cool, beat in the egg, egg yolks and grated nutmeg. Spoon this sauce over the meat layer. Sprinkle more grated cheese over the sauce. Bake at 180 degrees c for about 45 minutes-1 hour or until golden brown.

Method:
Mix coffee in milk and set aside. Beat butter and sugar until light and fluffy. Add the coffee mixture and flour and cocoa powder. Combine everything well to form a dough. Allow to rest in the fridge for 30 minutes. Make equal-sized cookie balls and shape into an oval shape.
Place the cookie balls on your baking tray and using back of a knife create an impression on the diameter of each cookie to make it look like a coffee bean. Bake at 180 degrees c for only 12 minutes. Cool on a wire rack then serve .