Lebanese Minced Meat Tart with Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g minced meat, mixed
- 1 pack dough (cake batter), finished
- 2 tablespoon, leveled mustard, medium hot
- 4 small onion (s)
- 3 small cloves garlic
- 2 tomato (s)
- 2 zucchini
- 1 small Glass sauce (sweet and sour sauce)
- salt and pepper
- Paprika powder
- thyme
- basil
- cumin
- Herbs, fresh, green
- 1 cup natural yogurt
Print Recipe
Pin Recipe Instructions
- Pre-heat the oven to 220 degrees Celsius. Place the cake batter on a round baking sheet, prick several times with a fork and spread the mustard generously on top.
- Dice the onions. Press the garlic and mix with the raw minced meat. Dice the tomatoes and add. Grate the zucchini, add, season with the spices and mix. Stir in the sauce.
- Distribute the mixture on the cake batter and fold the edge of the dough very lightly over it. Bake the tart at 220 degrees on the second from the bottom for 40 minutes.
- This goes well with natural yogurt or ayran.
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