Ingredients
Three Roma tomatoes, seeded and chopped;
Finely chopped sweet onion, about two Ts;
Two ts of Red Wine Vinegar;
Half t of salt;
Two Ts chopped, fresh Oregano leaves–one T for the antipasto (ιταλικό ορεκτικό);
One & half ts fresh lemon peel, grated;
One C Feta cheese (crumbled);
One T Olive oil;
One Pound 80% hamburger and one Pound ground lamb or goat (chevin can be used);
Six fresh Bobota type bread–split*
Two Ts finely chopped garlic and pepper blend
Preparation
Ignite a grill and let it ash for heat distribution. *In traveling through the country side, one might taste a special corn bread, called Bobota. Many islanders, in particular, are not fond of this bread because it brings back painful memories of World War II; it was then a staple food, eaten to survive; however, the Americans love cornbread. Bobota is a simple bread made of cornmeal, honey and water enough to =make the Bobota chewy and baked in a square pan. Similar to cornbread. Make the Bread first.
Mix the first five ingredients and let stand. In a second bowl mix add the remainder of the Oregano and the next 3 ingredients. set this aside, also. Take the meat and the garlic/pepper blend and mix thoroughly and shape into six balls. Using your thumb press an indentation into each ball to hold about one T of the Feta mixture, shape the material into a new ball shape with the Feta mix in the middle, and flatten each to about half to a quarter inch thick. Grill these. When they are done (10 to 15 minutes) take the split Bobota and spoon the Tomato antipasto (ιταλικό ορεκτικό mix over each burger… Serve hot.
