If there’s one dish that feels like home in every Greek household, it’s biftekia - juicy Greek-style meat patties that have fed generations around the family table. In this version, we use paximadi (traditional Greek barley rusk) soaked in milk instead of stale bread. 

STEP 1

Prepare the Potatoes:

1. Preheat the oven to 180°C (380°F).
2. Place the potato wedges in a baking pan and season with salt.
3. Shake all marinade ingredients in a jar and pour over the potatoes.
4. Add an additional 80 ml of water to the bottom of the pan.
5. Cover tightly with foil or cover with a lid and bake for 1 hour and 20 minutes.

STEP 2

Make the Biftekia:

1. Soak the paximadi in the milk for 10–15 minutes until soft.
2. If using paximadi, blend it and squeeze out excess liquid.
3. If using stale bread, just crumble it with your hands after soaking.
4. In a large bowl, combine the ground meat, soaked paximadi, onion, garlic, egg, olive oil, vinegar, oregano, mint, salt, and pepper.
5. Knead the mixture well for 5–10 minutes until fluffy and fully combined.

STEP 3

1. Cover and refrigerate for at least 30 minutes.
2. Shape into oval patties and place them over the semi-cooked potatoes.
3. Switch oven to grill mode at 200°C (390°F) and bake the patties for 25–30 minutes, basting occasionally with pan juices.
4. Cook until golden and fully done.

These biftekia pair beautifully with a glass of Gratsi Red - smooth, natural, and easy to love, just like this dish.