Ebly pepper and minced meat pan with ajvar yogurt dip

Ingredients for 4 servings:

• 250 g Ebly
• 1 onion(s)
• 1 clove(s) garlic
• 2 bell peppers, 1 red and 1 yellow each
• 2 tbsp olive oil
• 400 g minced meat, mixed
• some salt
• some pepper, mixed or black, from the mill
• some paprika powder
• 200 ml vegetable stock
• 250 g Greek yogurt
• 4 tbsp ajvar
• some lemon juice or lemon zest
• some parsley, flat, fresh, chopped (or oregano)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the soft wheat grains according to the package instructions and drain. Peel the onion and garlic clove and finely dice both. Halve, trim, rinse, and dice the bell peppers. Heat a wok or large, non-stick frying pan, then add the olive oil. Once hot enough, fry the minced meat until crumbly, stirring occasionally. Then add the diced onion and garlic, along with the diced bell pepper, and fry everything for about 5 minutes. Season with a little salt, freshly ground mixed or black pepper, and a little paprika. Stir in the cooked Ebly and the vegetable stock and heat through. Mix the yogurt with the ajvar and season to taste with a little lemon juice or lemon zest, a little salt, and a little freshly ground mixed or black pepper. Serve the Ebly pepper and minced meat pan with the ajvar yogurt dip and sprinkle with some freshly chopped parsley or oregano. Serve with fresh flatbread, a fresh green salad, or a tomato or cucumber salad.