Rice roll filled with tzatziki and nuts, gyros style

Ingredients for 4 servings:

• 100 g cashew nuts
• 200 g peanuts
• 3 tsp oregano
• 2 tsp thyme
• 2 tsp, leveled salt
• 1 tsp pepper
• 2 tsp paprika powder
• 1 tsp marjoram
• 2 tsp, leveled sugar
• 1 tsp onion granules
• 1 tsp garlic granules
• 1 tsp rosemary
• 1 tsp coriander powder
• ½ tsp cumin powder
• Oil for frying or butter
• 200 g rice
• 100 g Parmesan, freshly grated
• 3 eggs
• salt and pepper
• 250 g low-fat curd cheese
• 100 g sour cream
• 100 g cream cheese
• ½ cucumber(s), grated

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 20 minutes

The day before, mix the cashews and peanuts with the spices in a covered bowl. Cook the rice according to the package instructions. The next day, for the rice roll, mix the cooked rice with the eggs, Parmesan cheese, salt, and pepper. Spread on a baking sheet lined with baking paper, approximately 29 x 27 cm. Bake in an oven preheated to 175°C (top/bottom heat) for approximately 12 minutes on the middle rack. Fry the nut mixture in a pan with a little oil or butter. Allow the dough and nuts to cool slightly. For the tzatziki, mix low-fat quark with sour cream and cream cheese, along with grated cucumber. If desired, stir in some fresh garlic, chili, salt, and pepper. As with any recipe, vary the spices and ingredients according to your own taste. Place cling film in a venison loin dish. Cut approximately 16 x 29 cm of dough and place it in the cake dish on the cling film. Mix the roasted nuts with tzatziki and spread it on the dough. Place the remaining strip of dough and a serving plate on top, then turn it over. Mix the remaining cream cheese and sour cream, fill a piping bag, and decorate the roll. Serve fresh as a lunch or marinated as a snack. Note: Instead of nuts, you can also cut approximately 350 g of meat (pork or turkey) into strips and marinate as described. Then add a little oil immediately.