Zutaten
Feiner Bulgur1 cup- Medium-sized onion, chopped1 piece
- Dried marjoram1 tablespoon
- Dried basil, ground1 tablespoon
Gemahlener Kreuzkümmel1 tablespoon
Süßer Pfeffer1 teaspoon
Gemahlener Zimt1 teaspoon- Salt to taste0
- Black pepper to taste0
- Small lemon zest1 piece
- Lean minced meat, finely chopped500 grams
- Medium-sized onion, finely chopped4 pieces
Pflanzenöl2 tablespoons- Süßer Pfeffer1 teaspoon
- Gemahlener Zimt0.5 teaspoon
Salz1 teaspoon- Pflanzenöl1 tablespoon
Schritte
- 1
To prepare the dough, wash the bulgur and drain it well, then transfer it to a bowl and add the chopped onion, meat, marjoram, basil, cumin, sweet pepper, cinnamon, salt, black pepper, and lemon zest.
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
Mix the ingredients well, then chop them slightly in the food processor. Add a little water to knead into a cohesive dough, then set aside.
5 MinBenötigte Werkzeuge:🍳Food Processor - 3
To prepare the filling, heat oil in a frying pan and sauté the onion until golden, then add the minced meat with salt, sweet pepper, and cinnamon. Stir the mixture over low heat, and when the meat is cooked, remove the filling and set aside.
5 MinBenötigte Werkzeuge:
Bratpfanne - 4
Divide the dough into two parts, and grease a large baking tray with a tablespoon of vegetable oil. Spread the first part of the dough evenly to cover the bottom of the tray, and distribute the filling evenly on top. Then cover the filling with the remaining dough and flatten it well.
5 Min - 5
Using a knife wet with water, cut the tray into triangles or squares and evenly distribute the vegetable oil designated for grilling on the surface of the tray using your fingers. Then place the tray in the oven at 180°C for 20 to 30 minutes or until the top is golden brown.
30 MinBenötigte Werkzeuge:
Ofen
Messer
Nährwertangaben
Feiner Bulgurpro 100gGemahlener Kreuzkümmelpro 100gSüßer Pfefferpro 100gGemahlener Zimtpro 100gPflanzenölpro 100gSüßer Pfefferpro 100gGemahlener Zimtpro 100gSalzpro 100gPflanzenölpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.