Ingredients (6 tortillas):
500 grams of minced meat
100 grams roasted pine nuts
2 finely chopped onions
Half a teaspoon of cinnamon
3 Silane
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon freshly ground black pepper
Preparation instructions:
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Fry the onion in a pan until golden brown.
Add the minced meat.
Fry for 10 minutes over medium heat until the liquids are absorbed.
Then add all the ingredients for another 20 minutes over low heat until it is ready, stirring constantly so it doesn't stick.
Take a tortilla
Place 4 large spoonfuls of the meat filling on the edge of the tortilla, roll up and seal the edge with a little glue.
Take a nonstick pan coated with oil spray.
Place the tortillas seam side down and cook for 3 minutes on each side, until there are brown stripes etched into the tortillas. Cut in half diagonally, and serve with a spicy cherry salad and white tahini.
For the cherry salad:
15 cherry tomatoes, halved
2 cloves of garlic, chopped
Thin slices of hot green pepper from half a pepper
1/4 cup of extra virgin olive oil
1/2 teaspoon coarse salt
Juice from half a fresh lemon
White tahini:
1/2 cup raw tahini
1/4 cup cold water
2 cloves of crushed garlic
1/2 teaspoon salt
Squeezed juice of one whole lemon
For the perfect event - Rachel Berger Catering 052-607-5513
