Lamb mince rolls
easy
45 mins
45 mins
Ingredients
- 2 medium-sized onions
- 2 stem(s) Mint
- 500 g minced lamb
- 1 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp ground cilantro
- 2 TABLESPOONS Olive oil
- 30 g Bulgur (wheat groats, coarse)
- 4 Tomatoes
- 3 Stem(s) flat leaf parsley
- 1 bunch of rocket
- 6 TABLESPOONS Wine vinegar
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Oil
- 1 Garlic clove
- 200 g Skimmed milk yoghurt
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Lemon and fresh herbs
Directions
- 1
Onions peel, finely dice. Wash and chop the mint. Mix minced meat, egg yolk, half onions and mint. Season to taste with salt, pepper and coriander. Form small finger-thick rolls from it. Shortly before serving, fry in hot olive oil all around for about 4 minutes.
- 2
For the salad, add boiling water and let it swell for about 15 minutes. Drain well afterwards. Wash and quarter the tomatoes, remove the seeds. Cut the flesh into small cubes. Wash parsley, pluck off leaves. Clean, wash and finely chop the rocket. Season vinegar with salt, pepper and sugar. Fold in oil bit by bit. Add remaining onion cubes. Mix tomatoes, parsley, bowur and rocket with the marinade. For the dip, peel the garlic and press through a garlic press. Mix with yoghurt and lemon juice.
- 3
Fold in oil bit by bit. Add remaining onion cubes. Mix tomatoes, parsley, bowur and rocket with the marinade. For the dip, peel the garlic and press through a garlic press. Mix with yoghurt and lemon juice. Season to taste with salt and pepper. Serve minced rolls, salad and dip garnished with lemon and fresh herbs. Delicious with fresh flat bread
- 4
City
Nutrition Facts
640 kcal
12 g
48 g
24 g
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