Chrissis Lammhack – Köfte-Art Rolls

Summary

Ingredients

• 1 bunch spring onion (s)
• 1 clove garlic
• 500 g minced meat from lamb fillet!
• 1 medium egg (s)
• 1 tablespoon spice paste (pindjur)
• 6 tablespoon mixed herbs (Köfte-Harci)
• Salt and pepper, freshly ground
• 1 tablespoon oil

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Instructions

1. The spice paste Pindjur consists of paprika, tomatoes, eggplant, oil and spices and is similar to ajvar.
2. The Köfte-Harci spice mixture consists of paprika, cumin, breadcrumbs, coriander, bay leaves, fenugreek seeds, mustard flour, pea flour, pepper, thyme, marjoram, rosemary and salt.
3. Clean and finely chop the spring onions. Peel the garlic and also finely chop it.
4. Knead the lamb mince with egg, Pindjur, Köfte-Harci, spring onions and garlic thoroughly. Season well with salt and freshly ground pepper. Then cover and let the meat dough rest for about 10 minutes.
5. Then shape it into 20 elongated, approx. 10 cm long rolls. Make the ends slightly pointed.
6. Heat the oil in a non-stick pan and fry the rolls vigorously over medium heat. Turn down the heat a little, put a lid on and cook the meat rolls in about 5 minutes. Possibly remove a roll and cut it to test whether it is cooked through.
7. Serve flatbread in a corner with cacik, coleslaw (for recipes see Chrissis Lahmacun in my profile!) And tomato slices.
8. A total of 17 points, with 20 pieces each 0.85 points, per portion of 5 pieces 4.25 points.