Chrissis Lammhack – Köfte-Art Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- The spice paste Pindjur consists of paprika, tomatoes, eggplant, oil and spices and is similar to ajvar.
- 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.
- Clean and finely chop the spring onions. Peel the garlic and also finely chop it.
- 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.
- Then shape it into 20 elongated, approx. 10 cm long rolls. Make the ends slightly pointed.
- 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.
- Serve flatbread in a corner with cacik, coleslaw (for recipes see Chrissis Lahmacun in my profile!) And tomato slices.
- A total of 17 points, with 20 pieces each 0.85 points, per portion of 5 pieces 4.25 points.
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