Summary

Ingredients

• 2 tomato (s)
• 1 zucchini
• 1 onion (s)
• 1 red pepper (s)
• 1 eggplant (s)
• 2 cloves garlic)
• 1 teaspoon sea salt
• 1 teaspoon pepper (Tellicherry), freshly ground
• 2 teaspoon Ras el Hanout (Ras al Hanout)
• olive oil
• 1 packet filo pastry or warkha pastry

For the dip:

• 1 tablespoon olive oil
• 150 g coconut yourt (yourt alternative)
• 2 teaspoons harissa

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Instructions

1. Preheat the oven to 170 ° C and line a baking sheet with parchment paper.
2. Peel and slice the onion and garlic. Wash the remaining vegetables and cut into slices as well.
3. Spread everything on the baking sheet and sprinkle with salt, pepper and ras al hanout and drizzle with olive oil. Mix everything well, cook in the oven for 30 minutes, stirring occasionally.
4. Take the vegetables out of the oven, let them cool and cut into small pieces. Spread the filling on the dough and leave a border of 0.5 cm. Take the dough according to the package instructions and roll into cigars.
5. Fill a large pan with the olive oil and let it get hot. Put the dough rolls in the pan and fry until golden brown while turning.
6. In the meantime add the olive oil to the coconut yoghurt and mix with harissa, salt and pepper.
7. Tip:
8. Warkha dough is similar to filo dough, only not quite as fine and is available in African shops. If it is not available, the filo dough mentioned above can be used.
9. https://www.vegan-cooking-with-thalija.de/archive/997