Spicy turkey snails with pepperoni

Ingredients for 4 servings:

• 1 tsp sambal oelek
• 3 tbsp tomato paste
• 2 tbsp honey, liquid
• ½ tsp cumin, ground
• 2 tbsp herbs, chopped (basil, oregano, flat parsley)
• 3 thin turkey cutlets, 150 g each
• 500 g pepper, mild, Turkish or paprika
• 3 tbsp olive oil
• 2 tbsp vinegar (sherry vinegar)
• Salt

Instructions

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

Mix the sambal, tomato paste, honey, caraway, and herbs, and season with salt. Flatten the steaks and coat them with the seasoning paste. Roll them into roulades and slice them. Place the slices flat on the countertop and pierce them with wooden skewers. Grill the little meat snails or fry them in a pan for about 3 minutes on each side. Remove from the pan and keep warm. Deseed the peppers, rinse them, pat them dry, and fry them in the hot oil. Add vinegar and salt. Cover the pan and simmer for 5 minutes. Serve with the meat snails. I call these little meat snails “gulps” because they disappear in your mouth with a gulp, never to be seen again. Enjoy!