Summary

Ingredients

• 6 wrap (s)
• 600 g pork fillet (s)
• 1 medium onion (s)
• 4 medium tomato (s), (Roma)
• 1 piece (s) cucumber (s), approx. 7 cm
• 1 egg (s)
• 1 tablespoon cinnamon, vary as needed
• salt and pepper
• 1 can chickpeas, 400 g
• 2 tablespoon olive oil
• 1 clove garlic
• 0.5 ½ lemon (s), depending on size
• 0.25 ¼ cup parsley
• 1 tablespoon cinnamon
• salt and pepper

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Instructions

1. Drain about half of the liquid from the chickpeas and put the rest in a blender. Be careful, because with too little liquid there is a risk that the mass will end up being too firm. Now add the olive oil, the parsley, the juice of half a lemon, the pressed garlic clove, the cinnamon, salt and pepper to the blender and puree until a creamy mixture is obtained. Season again as needed.
2. Cut the meat into pieces the size of a thumb and sear them in a pan, season with salt and pepper and place in a suitable bowl. Now the meat is sprinkled with 1 tablespoon of cinnamon and evenly distributed if possible. You can do this very well by shaking the meat with the cinnamon in a bowl with a lid, this is the best way to distribute the cinnamon. Whisk the egg. Dice the tomatoes, cucumber and onions and mix in a bowl.
3. so that the wraps remain malleable, they should be heated and filled one after the other.
4. Divide the ingredients so that they are enough for 6 blinds and then make them one after the other. Warm the wraps in the microwave for 10-20 seconds. Take a warm wrap out of the microwave and brush the outside with egg. The humus sauce is spread in the middle, then the cinnamon meat and the diced vegetables. If possible, roll up the wrap as tightly as possible and coat both ends with egg again from the outside and turn inside.
5. Line up the finished wraps on a baking sheet lined with baking paper and bake in the oven at 180-200 ° C for approx. 10-15 minutes until golden brown.
6. A bulgur salad goes perfectly with the Arabic roller blinds.