Vegan vegetable kebab meets Cig Köfte

Ingredients for 1 servings:

• 1 small zucchini
• 1 small bell pepper(s), red
• 1 small eggplant(s)
• 4 cherry tomatoes
• ½ onion(s)
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp paprika powder
• 1 tsp harissa
• ½ tsp chili
• 50 g soy quark (quark alternative)
• ½ tsp dill
• 1 tbsp lemon juice
• ½ clove(s) garlic
• Water
• 60 g bulgur, fine
• 10 g paprika paste
• 10 g tomato paste
• 10 g spice mix (sumak eksisi sosu)
• ½ tsp cumin
• ½ tsp harissa
• ½ tsp garlic granules
• ½ tsp smoked paprika powder
• 1 tsp paprika powder
• ½ tsp curry powder
• ½ tsp salt
• ½ tsp mint
• e.g. water, hot
• 1 package of vegan pizza dough (Lizzateigplatte)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

in a Lizza dough pillow

Preheat the oven to 200 degrees Celsius. Wash and trim the vegetables and cut into small pieces. Slice the onion into strips. Halve the cherry tomatoes. Mix the vegetables with the olive oil and bake in the oven for about 25 minutes, until tender. Meanwhile, place the kofte ingredients in a bowl, pour over about 150 ml of hot water, mix, and let stand for a few minutes. Knead the ingredients until a homogeneous, cohesive mass forms. Add more water if necessary. Form 8-10 kofte from the bulgur mixture. For the sauce, mix all the ingredients together. Remove the cooked vegetables from the oven, season with spices, and let cool. Place the lizzard dough sheet in the oven and bake for about 7-10 minutes on each side, until the lizzard dough sheet puffs up into a pillow. Remove the lizzard dough sheet from the oven, let cool briefly, and cut it in half. Carefully cut the two halves lengthwise again along the cut surfaces to create a pocket. Place the two pockets in a Kaiserkuchen dish or similar. This makes filling easier. Fill each Lizzataschen with half of the vegetables, sauce, and kofte in the following order: vegetables, sauce, kofte, vegetables, and sauce.