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Erin MaLoon Rowley
Shoarmaflappen with roasted tomato
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Ingredients
Directions
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Preheat the oven to 200 ° C. Halve the beef tomatoes horizontally. Mix 3 tablespoons of oil with the garlic, salt and freshly ground pepper.
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Place the tomatoes in a low oven dish with the cutting side facing up. Sprinkle with the bread crumbs and drizzle with the garlic oil. Put the tomatoes in the oven.
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Fry the onion in the rest of the oil and fry the pepper for about 2 minutes.
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Add the shawarma meat and stir-fry for about 10 minutes. Let cool slightly.
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Place 4 slices of dough next to each other and spread the shawarma meat over it.
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Prick with a fork holes in the 4 other pieces of dough, place them on the shawarma meat and stick the dough borders with water. Press the dough edges firmly with a fork.
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Place the fop on the baking tray and bake for 15-20 minutes with the tomatoes in the oven until the dough is golden brown and done.
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Serve the shawarma with the tomatoes and any green salad.
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Nutrition
680Calories
Sodium0% DV0g
Fat51% DV33g
Protein78% DV39g
Carbs18% DV54g
Fiber0% DV0g
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