Zgombeti meat patties

Tear the stale bread into small pieces and place it in a bowl. Pour the whole milk over the stale bread and let it soak for 10-15 minutes, or until softened. Squeeze out any excess whole milk from the stale bread and set aside.

In a large mixing bowl, combine the ground beef, the squeezed stale bread, finely grated Parmigiano-Reggiano, large eggs, finely chopped fresh parsley, minced garlic clove, fine sea salt, and freshly ground black pepper.

Using your hands, thoroughly mix all the ingredients until well combined, but do not overmix. Form the mixture into small, flat patties, about 1.5 cm thick and 6-7 cm in diameter. You should get approximately 10-12 zgombeti.