Arabic Minced Roast

Soak the rolls in lukewarm water. Peel and dice the onions, fry them with the almond kernels in a third of the oil, cool, knead together with the minced meat, the squeezed out buns, eggs and raisins to a dough. Season heartily with cumin, salt, cayenne pepper and pepper.

Shape minced dough into a loaf, place on a greased baking sheet. Smooth the surface with a little water, sprinkle with half of the flaked almonds and press well until smooth. Bake in a hot oven at 180 degrees on the 2nd rack from the bottom for 50-60 minutes.

Roast the remaining flaked almonds in a frying pan without fat. Mix yogurt, 1/3 of lemon juice, sour salt, pepper, whipped cream and a little bit of cumin, add 1/3 of chopped almonds.

Pluck the parsley leaves, clean the tomatoes, cut them into wedges. Whisk remaining juice of one lemon, a little salt, pepper, a pinch of sugar and remaining oil, mix with parsley and tomatoes, garnish with yogurt dip and almond kernels, bring to the table with the minced roast. :

I N F O! – I N F O! – I N F O! – I N F O! – I N F O! – I N F O!

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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