Pol Sambol zucchini strudel

Ingredients for 3 servings:

• 100 g desiccated coconut
• 2 cloves garlic
• 1 ½ small onions, red
• 2 tsp chili powder
• 2 tsp lemon juice
• ½ tsp salt
• ½ tsp pepper
• 1 point dough (strudel dough)
• ½ zucchini
• 2 tomatoes
• ½ small onion(s), red
• 1 handful of pea pods
• 2 tbsp tomato paste
• 125g mozzarella
• 1 tbsp oregano, sage, rosemary, or similar.
• some salt and pepper
• 1 egg(s), for brushing, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

fast & easy, with an international touch

The sambol is prepared according to an original Sri Lankan recipe. If you want to use the flesh of a fresh coconut instead of desiccated coconut, you can and should! However, you usually don’t have enough time or patience for that. Chop the onions very finely and mix them with all the other ingredients in a bowl. Stir thoroughly! For the strudel filling, finely chop the remaining onion, dice the tomatoes and zucchini, slice the mozzarella, and leave the pea pods whole. Mix everything in a bowl with tomato paste and season with salt, pepper, and herbs. Roll out a ready-made dough (it also tastes interesting with strudel shortcrust pastry!) and spread the filling evenly. Then sprinkle the sambol over it. Roll up the strudel and, if desired, brush with egg. Bake at approximately 180 degrees (top and bottom heat) for half an hour. Tip: If you have any leftover sambol, you can sprinkle it over your egg dish for breakfast the next day!