Kebab Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- Salt water
- 500 g meat (kebab meat), fresh or frozen
- 2 cups yogurt, Greek
- 2 cups whipped cream
- 200 ml milk
- 1 packet cocktail tomatoes
- 1 pack sheep`s cheese
- 1 glass chili peppers, mildly spicy
- salt and pepper
- Paprika powder, noble sweet
- a lot spice mix, Greek (e.g. gyros spice)
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water until al dente and drain. Fry the kebab meat vigorously in a pan and cook through. Grease a baking dish. Mix the spaghetti with the kebab meat and distribute evenly in the baking dish.
- Cut the tomatoes, peppers and the sheep`s cheese into small pieces and add to the spaghetti as well. Mix the yoghurt, cream and milk and season well with the spices.
- Then pour over the pasta mixture and bake in the oven at 180 ° C (convection, preheated) for about 20 minutes (depending on the degree of browning required).
- Tip: The next day it tastes particularly aromatic when warmed up.
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