Summary

Ingredients

• 5 rolls, stale
• 3 egg (s)
• 250 ml milk
• 1 bunch parsley
• 4 cloves garlic
• 1 teaspoon herbal salt
• 1 some pepper
• 1 some paprika powder, hot
• 1 cube vegetable stock
• 0.5 ½ cup water, hot
• 1 some oil
• 300 g minced meat
• 1 sausage
• 2 onions)
• 1 packet feta cheese
• 1 teaspoon ajvar, hot
• 1 teaspoon herbs Provence
• 1 some olive oil
• 1 packet mozzarella
• 1 cucumber (s)
• 1 cup yogurt
• 1 onion (s)
• 1 clove garlic
• 1 lemon (s)
• salt and pepper

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Instructions

1. The rolls, they can be rock hard, cut them into thin slices and season them with eggs, milk, parsley, 2 cloves of pressed garlic, salt, pepper, paprika powder, put them in a bowl and let them steep for about 1 hour. Stir again and again so that the rolls soften up nicely. Depending on your needs and taste, you can also dissolve a vegetable stock cube with a little hot water and add it to the mixture. In the end, the rolls should have turned into a nice dough.
2. Cut 2 onions into cubes and fry them with 2 tablespoons of oil, the minced meat and the sliced sausage. It should turn nice and brown so that toasted aromas develop. Remove from heat and let cool down a little, then crumble the feta cheese, add the remaining pressed garlic cloves, salt, pepper, Ajvar, herbs of Provence and season to taste.
3. First pour half of the bread roll mixture into a baking dish, place the minced meat mixture on top and distribute the rest of the bread roll mixture on top. Drizzle a few drops of olive oil on it and place in the oven at 150 degrees Celsius without preheating for about 45 minutes. When the casserole begins to brown on top, cut the mozzarella into slices, spread on the casserole and leave in the oven for another 15 minutes.
4. Dice 1 onion, squeeze the lemon. Mix onion, yoghurt, lemon juice (do not add all the juice, taste first), 1 pressed clove of garlic, salt and pepper and season to taste. To let go. Just before the casserole is ready, peel the cucumber, quarter it, cut it into small pieces and mix it with the yogurt dressing.