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Heat the butter in a saucepan and sauté the minced meat.
Add the onion and garlic and mix.
Add the carrot, peas and tomatoes.
Melt the butter in a pan and add the barley.
Stir until well buttered.
We add it to the minced meat as well as 6 fl. boiling water.
Simmer for 10 minutes and add salt and pepper.
Stir regularly so that the barley does not stick.
When we take it off the heat, it should be thin, juicy, not dry.
Add half of the kefalotiri to the minced meat.
Pour the mincemeat-barley mixture into an ovenproof dish.
Sprinkle with the remaining cheese.
Layer the cheese slices on top.
In a bowl, mix the eggs with the yogurt.
We spread them on the surface of the food.
Mix the breadcrumbs with the kefalotiri and sprinkle the surface.
Bake in a well preheated oven, in the air at 180°C for 30′, until the yogurt crust is golden.