Turkish bread casserole

Ingredients for 2 servings:

• 200 g minced beef
• 3 egg yolks
• 2 tbsp breadcrumbs
• 1 tbsp oregano, chopped
• salt and pepper
• ¼ tsp paprika powder, hot
• ½ vegetable onion(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 150 g flatbread(s)
• 250 g yogurt (cream yogurt, Greek yogurt) or natural yogurt
• ¼ tsp chili flakes
• 8 cherry tomatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the onion. Knead the ground beef, diced onion, 2 egg yolks, breadcrumbs, oregano, salt, pepper, and paprika into a meat dough and season to taste. With wet hands, form 10 equal-sized meatballs. Heat 2 tablespoons of the oil in a pan and fry the meatballs for 10 minutes on all sides. Rub a 15 x 25 cm baking dish with the cut sides of a halved garlic clove. Roughly dice the flatbread and place it in the dish. Toast under the broiler at 250°C for about 4 minutes. Mix together the yogurt, remaining egg yolk, remaining oil, salt, pepper, and chili flakes. Halve the cherry tomatoes and add them to the flatbread cubes along with the meatballs. Spread the yogurt sauce over the meatballs. Bake in a preheated oven on the middle rack at 180°C (160°C fan oven) for 15-20 minutes. Serve sprinkled with oregano.