John Myers
Contents
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Ingredients
- 100 g Vermicelli
- 1 Red peppers
- 1 Green peppers
- 2 Garlic cloves pressed
- 3 Fresh shallots
- 1 tsp Ground ginger
- 2 tsp Ajvar
- 0,5 tsp Ground cumin
- 3 stems Chopped parsley
- 3 stems Freshly chopped tarragon
- 3 tbsp Freshly squeezed lemon juice
- 40 g Melted butter
- 6 Strudel pastry sheets, filo or yufka pastry, 30 x 31 cm; in the refrigerated shelf
- Salt pepper
- Plant cream
Instructions
- Prepare vermicelli in salted water according to the instructions on the packet, drain.
- Remove the inside of the bell peppers, wash and cut into fine strips. Peel the shallots and also cut into small pieces.
- Fry the bell peppers, shallots and garlic in a little vegetable cream for about 4 minutes. Add the pasta, season with ajvar, caraway seeds, ginger, salt and pepper. Add parsley and tarragon and season with lemon juice.
- Brush a sheet of strudel dough with a little butter, cover with another sheet, brush with butter and place another sheet on top. Arrange half of the filling in the middle., Place a corner of the dough over the filling and brush thinly with butter. Do this until the filling is completely covered.
- Prepare another pastilla with the remaining ingredients. Heat the plant cream in a pan and fry the pastillas on both sides for about 2-3 minutes until golden brown.
Nutrition
Serving: 100gCalories: 255kcalCarbohydrates: 7.9gProtein: 1.9gFat: 23.5g
