Santorini Tomato-lamb Torte With Greek Yogurt

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 scallions
• 3 tablespoons greek extra virgin olive oil
• 1/2 cup long-grain parboiled rice
• 1 cup water
• 400 g boneless lamb, cut into 1-inch strips
• 2 eggs, separated
• 1 garlic clove
• 3 cups strained greek yogurt
• 1 tablespoon fresh mint, finely chopped
• 20 small cherry tomatoes or 20 small santorini tomatoes
• salt
• pepper

Recipe

• 1 light the grill to high.
• 2 cut off the tops of the scallions and julienne.
• 3 submerge in ice water.
• 4 finely chop the remaining scallions and sauté in a little olive oil.
• 5 add the rice and brown lightly.
• 6 add the water, salt, and pepper and cook until the rice absorbs most of the water.
• 7 remove from heat and let cool.
• 8 grill the meat to brown lightly.
• 9 season with salt and pepper.
• 10 whisk the egg yolks until stiff peaks form.
• 11 combine the yogurt, mint, egg yolks, salt, pepper, and meringue.
• 12 lightly oil a sheet pan and 4 large ring molds.
• 13 place a heaping tablespoon of rice on the bottom of each ring mold. combine the remaining cooked rice with the yogurt mixture.
• 14 finely chop all but 4 tomatoes and combine with the lightly grilled meat.
• 15 place a little of the yogurt-rice mixture inside the ring mold, then spread a little of the meat-tomato mixture on top.
• 16 repeat.
• 17 do the same for the remaining three ring molds.
• 18 bake in a preheated oven at about 375f (190°c) for 15-20 minutes.
• 19 in the meanwhile, lightly sear the remaining four tomatoes, either on the grill or in a nonstick skillet.
• 20 remove the tortes from the oven, transfer to 4 serving plates, let cool slightly, remove the ring molds and garnish with one charred tomato and the julienne scallion leaves.
• 21 serve.