Meat Rolls with Tomato Bulgur

Summary

Ingredients

For the meatballs: (meat rolls)

• 750 g minced meat, mixed
• 2 onions)
• 2 cloves garlic
• 0.5 ½ bunch parsley
• 2 egg (s)
• cumin
• Cayenne pepper
• salt

For the side dish: (tomato bulgur)

• 600 g bulur
• 500 g paprika, red
• 125 g cocktail tomatoes
• 500 ml broth
• 1 large onion (s)
• 1 clove garlic
• 100 g tomato paste
• 0.5 ½ bunch parsley
• 50 ml olive oil
• Cayenne pepper
• cumin
• salt
• sugar
• Oil for frying

For the tzatziki:

• 200 g sour cream
• 250 g yourt
• 0.5 ½ cucumber (s)
• 1 clove garlic
• Balsamic vinegar
• olive oil
• salt

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Instructions

1. For the mince rolls peel off the onions, dice finely, peel the garlic and put through the garlic press. Chop the parsley. Put the minced meat with onions, garlic, parsley and eggs in a bowl, mix well and season with cumin, cayenne pepper and salt. Shape the mixture into rolls, place side by side on a baking sheet and bake in the oven at 175 ° C for 35 minutes.
2. For the tomato bulgur, peel and finely chop the onions, peel the garlic and put through the garlic press. Clean the peppers and cut into fine cubes, halve the cocktail tomatoes and chop the parsley. Heat oil in a saucepan, add onions, garlic and tomato paste and fry. Pour in the broth. Add the cayenne pepper, cumin, paprika pieces and bulgur. Boil. Turn down the heat, add the tomatoes and leave to soak over a mild heat for about 20 minutes. Stir in olive oil as desired. Season to taste with cayenne pepper, salt and cumin.
3. For the tzatziki, peel the garlic and put it through a press. Peel the cucumber, grate it roughly, season with salt, put it in a sieve and let it steep for 20 minutes. Then squeeze out well, mix with sour cream, yoghurt, vinegar and olive oil. Finally, season with salt and vinegar.
4. Arrange the meat rolls with the tomato bulgur and the tzatziki on plates and serve sprinkled with parsley.