Turkish Strudel with Garlic – Yogurt
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 750 g lamb
- 2 bunch spring onion (s)
- 2 bell peppers, 1x red, 1x green
- 3 tablespoon olive oil
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ oregano
- 2 tablespoon tomato paste
- salt and pepper
- 300 g feta cheese
- 2 bunch parsley
- 1 egg yolk
- 1 teaspoon cumin
- sugar
- 1 cucumber (s)
- 500 g yourt (whole milk yourt)
- 250 g sour cream
- 3 cloves garlic
- Seasoned Salt
- 0.5 ½ lemon (n)
- 2 bunch dill
- 1 dough (basic recipe for strudel dough, alternatively puff pastry)
Print Recipe
Pin Recipe Instructions
- The basic recipe for strudel dough can be found in my recipes.
- Cut the lamb into fine strips. Cut the spring onions into rolls and the peppers into small cubes. Sauté in a tablespoon of hot oil for 2 minutes. Put aside. Sear the lamb in portions in the remaining hot oil. Season with cinnamon, oregano, tomato paste, pepper, sugar and salt. Let the lamb and vegetables cool in a bowl.
- Mix in the crumbled feta and chopped parsley. Roll out the dough and fill it as described in the basic recipe (or prepare the puff pastry according to the instructions on the package). Brush the strudel with egg yolk and sprinkle with cumin. Bake in a preheated oven at 200 degrees (convection 170 degrees) for 40–45 minutes.
- There is also yogurt. Peel the cucumber, cut in half lengthways and scrape out the seeds with a teaspoon. Grate the cucumber, mix with the yoghurt, sour cream and crushed garlic and season with herb salt and lemon juice. Pluck the dill from the stalks, cut finely and stir into the garlic yoghurt.
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