Serves 5
Directions
- 1Place sliced onions and bell peppers on a baking sheet, drizzle with olive oil and season with salt and pepper.
- 2In a food processor, blend onion, garlic, parsley, paprika, and cumin.
- 3Mix the blended mixture into the ground meat thoroughly.
- 4Place portions of the meat mixture between two sheets of parchment paper, roll out thinly, and roll into a log.
- 5Place meat logs on top of the vegetables and bake.
- 6For the dough, combine flour, yeast, salt, water, and oil in a bowl, mix, knead, and let rest for 30 minutes.
- 7Divide dough into 8 equal portions, form into balls, and let rest for 10 minutes.
- 8Roll out dough balls with flour and cook in a hot skillet until browned, flipping as needed.
- 9Remove cooked meat from the oven after 30 minutes.
Ingredients
- 1 kg carne picada
- 1 whole cebolla
- 2 whole ajo
- perejil
- comino
- pimentón
- 2 whole cebolla
- 2 whole marrón
- 500 g harina
- 250 ml agua
- 2 tbsp aceite
- 1 tbsp sal
- 20 g levadura fresca
- yogurt (optional)
- jugo de limón (optional)
- ralladura de limón (optional)
- 1 whole ajo, picado
- tbsp perejil, picado
- dash aceite de oliva
Equipment
baking sheetfood processorparchment paperrolling pinbowlknifeskillet
Tips
- The meat rolls can be frozen for up to 3 months.
- Use fresh or dried yeast in the dough.
- The sauce ingredients are used to taste using intuition.
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