Traditional Pita with Paprika Salad and Small Salmon Roll

Sift the flour into a bowl, then add the lukewarm water with salt. Knead with your hands until the dough is no longer sticking to your hands. If necessary, add more flour. Shape approx. 3 to 4 balls out of the dough and smear each with a tablespoon and knead properly so that the dough is completely mixed with oil (inside and outside). Let rest for about 30 minutes.

Chop two onions and fry them. Then mix the fried onions in a blender so that the onions look like a pulp. Put the onion mash in the mixed minced meat and knead in the salt, pepper, Vegeta and red bell pepper.

Chop fresh spinach and fry in oil with the chopped onions. Put the grainy cream cheese in a bowl and mix with the fried spinach and onion.

Always take out one ball at a time, pull out the dough with plenty of flour and stretch it out as thinly as possible. Then always cut out round dough sheets, put the filling in, roll up with the dough and the filling. After rolling up, roll up again in a spiral shape and place in an oiled baking sheet. Bake the baking sheet with the pitas at 200 degrees for about 30 minutes.

Bake red pointed peppers in the oven at 200 degrees for 30 minutes, after 15 minutes turn the peppers over. Take out after 30 minutes and let cool down. When the bell pepper has gotten cold, peel the skin and remove the inside of a red pointed bell pepper. Mix the finished peppers in a bowl with oil, salt and vinegar and the salad is ready.

Mix the creamed spinach with the eggs and cheese. Bake on 160 degrees fan-assisted for 20 minutes. Let cool down and spread a mug of cream cheese on top. Cover 200 g smoked salmon. Roll up and refrigerate overnight. Cut slices and serve. The amount makes 1/2 a baking sheet.