- 500 GRAM MINCED BEEF
- 1 TBSP RAS EL HANOUT
- 2 CLOVES GARLIC, chopped
- HANDFUL THYME, chopped
- 2 TOMATOES, sliced
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- 500 GRAM SAUERKRAUT
- 1 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 200 GRAM CHORIZO, in small cubes
- 1 TBSP CAPERS
- 1 TSP OREGANO
- 50 GRAM DRIED TOMATOES, cut in pieces
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Mix the beef with ras
el hanout, garlic and pepper and salt to taste and make 20 balls. Fry
them 10 minutes in olive oil. Sprinkle the tomato slices with thyme
and pepper and salt and grill them 5 minutes on both sides. Serve with
the meatballs.
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Cook the sauerkraut 10 minutes in hot water and drain.
In the meantime, stir fry the onion, garlic and chorizo 5 minutes in
olive oil and add to the sauerkraut, as well as the capers, tomatoes,
oregano and pepper and salt to taste. Re-heat the sauerkraut one minute
more.
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