Oriental Minced Meat Pan with Yogurt Dip
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon pine nuts
- 2 cloves garlic)
- 2 tablespoons oil
- 500 g minced lamb or beef
- 1 teaspoon spice mixture (Ras el Hanout)
- 1 leek (approx. 200 g)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 3 tablespoon raisins
- 4 tablespoon ajvar
- 150 ml water
- salt and pepper
- 0.25 ¼ bunch coriander greens or flat leaf parsley
- 200 g tomato (s)
- 200 g cucumber (s)
- 300 g yourt (cream yourt), Greek
Print Recipe
Pin Recipe Instructions
- Carefully roast the pine nuts in a dry pan. Heat the oil in a pan and fry the minced meat in it. Add the diced garlic and Ras el Hanout and fry briefly. Clean the leek stick and cut the white and light green into thin slices. Clean the peppers and cut into 5 mm thick strips.
- Add the leek, paprika and raisins to the pan and fry for 5 minutes. Add ajvar and 150 ml water, bring to the boil and season with salt and pepper. Pluck the coriander leaves and roughly chop them. Quarter the tomatoes and remove the inside. Chop up a bit and add to the minced meat mixture. Dice the outside of the tomato.
- Peel the cucumber and also dice it. Mix the cucumber and tomato cubes with the yogurt and season with salt and pepper. Sprinkle the minced meat pan with coriander leaves and the roasted pine nuts and serve with the dip.
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