Puff pastry roll with Moroccan-style filling

Ingredients for 4 servings:

• 1 package of puff pastry (6 slices)
• 2 onions
• 2 cloves garlic
• 300 g minced lamb
• 4 large carrots, grated
• 100 g almonds, sliced
• 100 g raisins (or dried dates)
• 3 tbsp sour cream
• 2 eggs
• e.g. salt and pepper
• e.g. cumin
• e.g. cinnamon
• e.g. Sambal Oelek, chili flakes or similar.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

filled with minced meat, raisins and nuts, delicious both hot and cold

This recipe is a Europeanized version of a dish I enjoyed in Morocco. They used a type of yufka dough, and the roll was apparently deep-fried/fried in fat. The seasoning was also much more intense… so feel free to vary and adapt it if you like! Soak the raisins in hot water and set aside. Thaw the puff pastry sheets. Finely dice the onions and fry them in a pan with the minced meat until the meat is crumbly. Finely chop the garlic and sauté briefly. Add the squeezed raisins, almonds, carrots, and sour cream, and season to taste with the spices. Then fold 1 egg into the mixture. Roll out the pastry sheets into a large sheet and pile the filling in the center. Brush the edges of the pastry with beaten egg and shape the dough into a tight roll. Place the roll seam-down on a baking sheet (lined with parchment paper) and brush the entire surface with the remaining egg. Pierce a few air holes with a fork and bake in the oven at 200°C (top/bottom heat) for 30-35 minutes. Serve with a salad, for example, mixed leaf salad with yogurt dressing and a few pomegranate seeds as a topping.