Summary

Ingredients

• 1 bunch spring onion (s)
• 150 g oyster mushrooms
• 150 g bean sprouts
• 100 g cheese, rated
• 1 sheet / s batter for strudel, yufka or puff pastry
• 1 tablespoon ginger, fresher, chopped
• salt and pepper
• olive oil
• 1 can (s) tomato (s), chopped
• 1 packet tomato (s), sieved, 200 g
• 2 garlic clove (s), pressed
• Chili powder
• Fennel seeds
• pimento
• cumin
• sugar

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Instructions

1. Crush salt, pepper, fennel seeds, allspice and cumin in a mortar.
2. Chop the spring onions and oyster mushrooms and fry them with the chopped ginger in olive oil.
3. Continue frying with the spices for about 10 minutes, add the sprouts and let cool.
4. For the tomato sauce, briefly fry the squeezed garlic in olive oil, add the tomatoes. Simmer gently for 15 minutes, season with a little sugar, salt and pepper and season with hot chili powder.
5. Spread out the strudel dough, place the cooled vegetable filling on top and sprinkle the cheese on top. Fold in the pages and roll them up carefully. Place on a baking sheet and brush with olive oil. Bake at 200 ° for approx. 20-25 minutes.
6. Serve with the tomato sauce.