Moroccan casserole ingredients:
400 grams of minced meat,
6 egg yolks,
4 tablespoons of breadcrumbs,
2 spoons of oregano,
salt,
pepper,
1/2 teaspoon of red pepper,
1 onion,
1 clove of garlic,
6 tablespoons of olive oil,
300 g of scones,
500 g of yogurt (solid),
1/4 teaspoon chili,
16 cherry tomatoes.
Preparation:
Chop the onion into cubes. Add meat, 2 egg yolks, breadcrumbs, oregano, salt, pepper and paprika and mix everything well. Form 10 balls with wet hands and fry them (10 min) in 2 tablespoons of olive oil.
Coat one fireproof bowl (optional) with chopped garlic. Cut the bun into cubes and place in a bowl. Place in a heated oven (250 degrees Celsius) for 4 minutes, at the highest position.
Mix yogurt, remaining egg yolks, remaining oil, salt, pepper and chili.
Put the meatballs on the bun, add the halved tomatoes. Arrange everything nicely and cover with the yogurt mixture.
Bake at 180 degrees for 15-20 minutes. Serve sprinkled with oregano.
