Ingredients
- deli dip Tahini paste
- 400g minced lamb/beef or meat substitute
- 1 small onion, finely chopped
- 1 crushed garlic clove
- 20 g chopped parsley/coriander leaves
- 25 g pine nuts
- 2 tsp cinnamon, coriander and grated nutmeg
- Salt, pepper
- 1 egg (only for meat versions)
Preparation
- Mixing everything by hand, shape into small rolls in the palm of your hand, press them gently and chill.
- Preheat the oven to 200 °C.
- Heat the oil in a large frying pan and fry the rolls until golden brown.
- Finish cooking in the oven for 8-10 minutes.
- Serve on a plate with tahini.
Products included
