One dish I have enjoyed at Evangelos' restaurant on the east side of Munich is bifteki with tzatziki. The following is my attempt to reverse engineer it. I try to dry fry the bifteki with a cast iron grill pan.
500g pork mince or sausage meat
one medium onion
three medium garlic cloves
salt and pepper
1 dsp olive oil
1 dsp flour
slices of feta cheese (optional)
half a cucumber
300 ml greek yogurt
1 tsp dill
1. Grate the cucumber and leave the grated cucumber in a bowl.
2. Finely chop the onion and garlic
3. Heat up a cast iron grill pan spread with a tiny amount of oil
4. Whizz the meat, onions and 2 cloves of garlic using a food processor
5. Divide the mix into 4 (or 5) portions and roll through the flour as balls then flatten slightly
6. If stuffing the bifteki with feta cheese form the balls of meat around slice of feta cheese
7. Drain the cucumber of any excess water and add a crushed clove of garlic and yogurt and mix thoroughly.
8. Take the bifteki balls and place on the grill pan
9. Turn after about 8 minutes and grill the other side
10. Serve the bifteki with tzatziki. Sprinkle dill over the bifteki.
a) I have found pork mince is (to my surprise) a bit too lean for this to do well. I usually mix pork mince with sausage meat. The sausage meat is more fatty but the fat should come out in the grill pan thus helping the dry frying.
b) I would normally serve with tomato rice. This weekend for some reason we forgot about the rice and served with pitta bread. Since there was no 'veg' I took a cougette and thinly sliced it and cooked it on a grill pan with two sping onions and the first chopped chives of the year.