Santorini Tomato-Lamb Torte With Greek Yogurt

From the Greek Gourmet Traveler Summer 2006 edition for Kerasma. Prep and Cook time an approximation.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 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 of fresh mint, finely chopped
• 20  small cherry tomatoes or 20  small  santorini tomatoes
•  salt
•  pepper

Directions

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.