Summary

Ingredients

• 1 small zucchini
• 1 small bell pepper (s), red
• 1 small eggplant (s)
• 4 cherry tomato (s)
• 0.5 ½ onion (s)
• 1 tablespoon olive oil
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ paprika powder
• 1 teaspoon harissa
• 0.5 teaspoon ½ chilli

For the sauce:

• 50 g soy quark (quark alternative)
• 0.5 teaspoon ½ dill
• 1 tablespoon lemon juice
• 0.5 clove ½ garlic
• water

For the balls:

• 60 g bulur, finer
• 10 g paprika pulp
• 10 g tomato paste
• 10 g spice mixture (Sumak eksisi sosu)
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ harissa
• 0.5 teaspoon ½ garlic granules
• 0.5 teaspoon ½ paprika powder, smoked
• 1 teaspoon paprika powder
• 0.5 teaspoon ½ curry powder
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ mint
• water, hot

Also:

• 1 packet pizza dough, vegan (pizza dough plate)

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Instructions

1. Preheat the oven to 200 degrees. Wash, clean and cut the vegetables into small pieces. Cut the onion into strips. Halve the cherry tomatoes. Mix the vegetables with the olive oil and bake in the oven for about 25 minutes until cooked.
2. Meanwhile, put the kettle ingredients in a bowl, pour 150 ml of hot water over them, mix and let stand for a few minutes. Knead the ingredients until a homogeneous, cohesive mass is formed. If necessary add water. Shape the Bulgurmasse into 8-10 Köfte.
3. Mix all ingredients for the sauce. Take the finished vegetables out of the oven, season with the spices and let cool down.
4. Put the lizzate sheet in the oven and bake on both sides for about 7-10 minutes until the lizzate sheet puffs up into a pillow. Take the lizza pillow out of the oven, let it cool down briefly and cut in half. Carefully cut the length of the two halves again to create a pocket. Place the two pockets in a cake pan or something similar. This makes filling easier. Put half of the vegetables, the sauce and half of the kofte into the pizza pockets in the following order: vegetables, sauce, kofte, vegetables and sauce.