Batzina with roasted hot pepper

Batzina with roasted hot pepper

Use cornmeal to make a delicious batzina filled with grated zucchini and accompany it with hot peppers grilled on the coals.

Materials for 6-8 servings:

800 gr. zucchini grated, squeezed
Three eggs
80 ml fresh milk
250 gr. corn flour
Four mint leaves, chopped
600 gr. feta cheese
250 gr. goat butter
Six hot green peppers
70 ml extra virgin olive oil


Step 1

In a large bowl, grate the zucchini on the coarse side. Lightly salt them and squeeze them a little so that they lose their liquid. Add the eggs, milk, cornmeal, mint and coarsely grated feta to the bowl and mix until you get a porridge.

Step 2

Butter a large baking tray and sprinkle with cornmeal. Pour the mixture and spread it to a height that reaches up to 2 cm so it comes out thin.

Step 3

Divide the butter into pieces on top and bake in a preheated oven at 180°C for about 25-27 minutes.

Step 4

Grill the hot peppers on the coals, sprinkle them with olive oil and serve them with the batzina.

Fanis Maikantis is a columnist for Cantina. Translated by Paul Antonopoulos.

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