Oriental Mince Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced meat, half and half
- 1 bell pepper (s), red or yellow
- 1 chilli pepper (s)
- 1 clove garlic
- 1 onion (s)
- 1 can chickpeas, 425 ml
- olive oil
- salt and pepper
- 2 tablespoon tomato paste
- 1 teaspoon cumin
- 200 g feta cheese
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the garlic and onion. Clean, core, wash and finely chop the chilli. Clean and wash the peppers and cut into strips.
- Heat the oil in a pan. Fry the mince in it and season with salt, pepper and cumin.
- Fry the garlic, onion, paprika and chilli briefly. Add the tomato paste, sweat briefly and deglaze with 250 ml water, bring to the boil and simmer for about 5 minutes.
- Put the chickpeas in a colander and rinse with cold water and drain. Wash the parsley, shake dry, pluck the leaves off and chop.
- Add the chickpeas to the mince, stir in and heat for about 3 minutes. Roughly crumble the feta, season the chopping pan with salt, pepper and cumin and sprinkle with feta and parsley
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