Köfte with Tahina & Feta Filo Roll

Name: Köfte with Tahina & Feta Filo Roll
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 pack of Strudel dough (filo or yufka dough, chiller cabinet); 2 Federation flat leaf parsley; 500 g creamy feta; 250 g Schmand; 7-10 Tbsp Pepper; 10 TSP Ajvar (Paprika preparation; glass); 7-10 Tbsp (oil for painting); 1 TABLESPOON Sesame (e.g. black); baking paper; 7-10 Tbsp Alugrill trays without holes; 2 discs White bread (from the day before); 1 Onion; 3 Garlic cloves; 800 g Organic ground beef; 1 Egg (Gr. M); 1 TABLESPOON Tomato paste; 7-10 Tbsp salt, ground cumin, chili flakes, sweet peppers; 300 g Whole milk yoghurt; 4-5 Tsp Tahina (sesame paste)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 pack of Strudel dough (filo or yufka dough, chiller cabinet)
2 Federation flat leaf parsley
500 g creamy feta
250 g Schmand
7-10 Tbsp Pepper
10 TSP Ajvar (Paprika preparation; glass)
7-10 Tbsp (oil for painting)
1 TABLESPOON Sesame (e.g. black)
baking paper
7-10 Tbsp Alugrill trays without holes
2 discs White bread (from the day before)
1 Onion
3 Garlic cloves
800 g Organic ground beef
1 Egg (Gr. M)
1 TABLESPOON Tomato paste
7-10 Tbsp salt, ground cumin, chili flakes, sweet peppers
300 g Whole milk yoghurt
4-5 Tsp Tahina (sesame paste)

Directions

1
For the rolls of dough let it rest for about 10 minutes at room temperature. Wash parsley, shake dry, chop finely. Mix feta, sour cream and half parsley. Season to taste with pepper.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Brush each sheet with a little oil one after the other and spread 1 teaspoon of Ajvar and a strand of feta cream about 1 cm wide at the bottom.
3
Leave a small margin to the sides. Fold over the side edges of the dough and roll up. Distribute the rolls on the trays. Brush with oil and sprinkle with sesame seeds. Bake in a hot oven for 12-15 minutes.
4
Soak bread in cold water for the köfte. Peel onion and garlic and dice finely. Squeeze the bread well. Knead minced meat, onion, garlic, bread, egg, tomato paste and the rest of the parsley. Season with 1 1⁄2 tsp. salt and 1 tsp. pepper, cumin, chilli and paprika.
5
With moistened hands form approx. 16 oval heads. Grill for 8-10 minutes on the hot grill while turning. Place the baked rolls in aluminium grill trays and bake on the hot grill for about 5 minutes while turning.
6
Mix yoghurt with Tahina. Season to taste with salt and pepper. Serve Köfte and Feta Filo rolls with Tahina.