1 onion, 1 clove of garlic, 1 large red pepper, 1-2 tablespoons of olive oil, 600 g ground beef, salt, pepper, chilli flakes, ground cumin, 2 tbsp tomato paste, 4 wheat tortillas, 4 tbsp Ajvar, 75 g Gouda, 1 can (425 ml) chickpeas, 100 g feta,
1⁄2 bunch of flat-leaf parsley, a few dashes of lemon juice
For the chilli peel onion and garlic and dice finely. Clean, wash and cut the peppers into strips.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C). Heat oil in a large pan. Fry the meat. Season with salt, 1 teaspoon chilli flakes and 1–2 teaspoon cumin. Add onion, garlic and bell pepper and fry.
Briefly sauté tomato paste. Deglaze with 1⁄4 l of water, bring to the boil and simmer for about 5 minutes.
Line the baking sheet with baking paper. Place 2 tortilla on the baking sheet and coat with Ajvar. Grate cheese directly on top. Bake in the hot oven for 6–8 minutes.
Rinse the chickpeas in a sieve, drain and stir into the chilli mix. Heat for 3 minutes.
Roughly crumble the feta, wash the parsley and chop it roughly.
1⁄2 bunch of flat-leaf parsley, a few dashes of lemon juice
For the chilli peel onion and garlic and dice finely. Clean, wash and cut the peppers into strips.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C). Heat oil in a large pan. Fry the meat. Season with salt, 1 teaspoon chilli flakes and 1–2 teaspoon cumin. Add onion, garlic and bell pepper and fry.
Briefly sauté tomato paste. Deglaze with 1⁄4 l of water, bring to the boil and simmer for about 5 minutes.
Line the baking sheet with baking paper. Place 2 tortilla on the baking sheet and coat with Ajvar. Grate cheese directly on top. Bake in the hot oven for 6–8 minutes.
Rinse the chickpeas in a sieve, drain and stir into the chilli mix. Heat for 3 minutes.
Roughly crumble the feta, wash the parsley and chop it roughly.
Season the chilli with salt, pepper and lemon juice. Sprinkle with feta and parsley. Cut tortilla slices into pieces and serve them with the chilli.
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