Turkish meat rolls
easy
60 mins
60 mins
Ingredients
- 1 pack of (250 g) Filo pastry (refrigerated shelf; e.g. Aunt Fanny)
- 2 TABLESPOONS chopped almonds
- 1 Onion
- 2 Garlic cloves
- 5 Stem(s) Mint and flat-leaf parsley
- 2 Tomatoes
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Ras el Hanout
- 300 g mixed mince
- 2 TABLESPOONS Raisins
- 7-10 Tbsp salt, pepper
- 100 g Butter
- baking paper
Directions
- 1
Remove the filo pastry from the refrigerator and let it rest at room temperature for 10 minutes. Roast the almonds in a pan without fat. Let it cool down. Wash onion, garlic, mint and parsley and shake dry.
- 2
Chop everything. Wash, quarter, seed and dice the tomatoes.
- 3
Heat the oil in a frying pan. Sauté onion and garlic. Mix in 2 tsp Ras el Hanout. Add the minced meat and fry until crumbly for about 5 minutes. Stir in tomatoes, almonds, herbs and raisins. Season with salt and pepper, remove from heat and let cool.
- 4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt butter. Cut 1 filo pastry sheet in half lengthwise (cover remaining sheets; see fig. 1). Brush with butter.
- 5
Place approx. 1 tbsp. of filling in the centre of the lower rim. Fold the left and right side edges over the filling and roll up. Fill the remaining leaves in the same way and roll up.
- 6
Spread the rolls with butter and place them on a baking tray lined with baking paper. Sprinkle with some Ras el Hanout. Bake in a hot oven for about 12 minutes. Serve with cream yoghurt for dipping.
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