In large bowl add all the dry spices and herbs (except mint), olive oil and add meat. Season with salt and pepper. Stir well to combine, marinate for 1 hour or more in refrigerator.
If you like to brown the meat first, sear beef in a large skillet over moderately high heat with some olive oil, sear on all sides. Remove and add onions and give onions a good stir to absorb the meat drippings.
Transfer to VitaClayTM pot and add all other ingredients except feta cheese and mint, make sure to cover mixture with enough liquid.
Cover and Set on Slow Cooking-Stew to cook for about 1-1/2 to 2 hours or until beef istender.
Add chopped mint, the last five minutes of cooking, adjust seasonings.
Sprinkle each serving with choppedfeta cheese.
Serve over rice, potatoes or bread.
Makes 6 servings.
Feta cheese, has been made in the Balkans and Greece for centuries, probably as long as there have been Balkan shepherds tending goats and sheep. By heavily salting their cheese, farmers made it last through the winter months, Feta cheese is a good source of Protein, Riboflavin, Vitamin B12, Calcium and Phosphorus.
Cheese is of high nutritional value due to its high concentration of proteins. Casein contains various levels of all the essential amino acids, although it is relatively low in sulfur containing amino acids.
Feta cheese made by the ultrafiltration method would have a slightly higher protein quality than traditionally made feta because the process retains some of the sulfur rich whey proteins.