Description
Saftig-würzige Hackröllchen mit feinen Kräutern, zartem Biss und mediterranem Aroma, serviert mit erfrischendem Gurkenjoghurt und knackigem Salat – ein harmonisches Spiel aus Frische, Würze und cremiger Leichtigkeit.
Ingredients
Scale
- 1 bunch parsley, chopped
- 1 onion, finely diced (optional)
- 600 g ground beef or lamb
- 2 eggs
- some sea salt
- pepper
- 1/2 teaspoon ground cumin
- 4 pinches caraway powder
- 4 pinches paprika powder
- some oil (sunflower oil)
- 1 cucumber (about 20 cm)
- 2 garlic cloves
- 1/2 bunch dill
- 500 g yogurt (3.5% fat)
- 1 seasonal salad of your choice
- light salad dressing (optional)
Instructions
- Prepare all the ingredients by chopping the parsley, finely dicing the onion if using, and measuring out the spices. Crack the eggs into a large mixing bowl.
- Add the ground beef or lamb, chopped parsley, finely diced onion (if using), eggs, sea salt, pepper, ground cumin, caraway powder, and paprika powder to the mixing bowl. Using your hands or a sturdy spoon, mix all the ingredients together thoroughly until the mixture is evenly combined and slightly sticky.
- Once the meat mixture is well mixed, take small portions and shape them into 15–20 small sausage-shaped rolls (röllchen), each about the width of two fingers. Make sure the rolls are compact and hold together well.
- Heat a large frying pan over medium-high heat and add a thin layer of sunflower oil. Once the oil is hot, place the meat rolls into the pan without overcrowding. Fry the rolls on all sides, turning occasionally, until they are nicely browned on the outside and cooked through on the inside, about 8–10 minutes. Alternatively, you can grill the rolls on a preheated grill, turning frequently until evenly browned and cooked.
- While the meat is cooking, prepare the cucumber yogurt. Wash and peel the cucumber, then coarsely grate it using a box grater. Place the grated cucumber in a bowl.
- Peel the garlic cloves and finely mince them. Wash the dill, pat dry with a paper towel, and finely chop it. Add the minced garlic and chopped dill to the bowl with the grated cucumber.
- In a separate mixing bowl, add the yogurt and whisk it until smooth and creamy. Add the cucumber, garlic, and dill mixture to the yogurt, and stir well to combine. Season generously with sea salt and freshly ground black pepper, tasting and adjusting the seasoning as needed. Chill the cucumber yogurt in the refrigerator until ready to serve.
- Prepare the salad by washing and drying your choice of seasonal salad greens. Tear or chop them into bite-sized pieces and place them in a large salad bowl. If desired, toss the salad with a light dressing of your choice just before serving.
- Once the meat rolls are cooked and the yogurt sauce and salad are prepared, assemble the dish. Arrange several meat rolls on each plate alongside a generous spoonful of the cucumber yogurt and a portion of the fresh salad.
- Serve immediately while the meat rolls are hot, garnished with extra chopped herbs if desired. Enjoy your delicious Turkish meat rolls with refreshing cucumber yogurt and crisp salad.
Notes
If you prefer a spicier flavor, add a pinch of chili powder or finely chopped chili to the meat mixture. For an extra creamy yogurt sauce, use Greek yogurt or strain regular yogurt to remove excess liquid. The meat rolls can also be cooked in advance and reheated gently before serving. Serve with flatbread or rice for a more substantial meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 150-250
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 10-15g
- Cholesterol: 0-20mg
