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Rulette goshet
- meat roulade






Rulette goshet
- meat roulade

1 Grate the onion and mix it thoroughly with the minced meat and with 1 raw egg, salt, pepper, curry, cinnamon, and flour. Fold the dough on a sheet of lubricated tinfoil, shape the dough into a 2 cm thick rectangle.
2 Sprinkle the parsley over the dough, but not too close to the edges. Place the 4 or 5 hard-boiled eggs in a row on the dough.
3 Roll the dough firmly around the eggs.
It should look like a roll when you are finished. Wrap tinfoil around the roll, ensuring that the roll cannot open. Place the tinfoil-wrapped roll in an ovenproof tin and bake it in the bottom of the oven at 200 degrees C for about 20 minutes.
4 Fill a saucepan with the mashed tomatoes, oil, salt, chilli and a little garlic and let it boil for a while without adding further liquid.
5 Remove the tinfoil-wrapped meatroll from the oven and remove the tinfoil. Add the tomato sauce. Return it to the oven and bake for a further 30 minutes.
6 Remove the roll from the oven and let it stand for 10 minutes.Transfer it to a platter and slice it gently into 2 cm thick slices.
Take care not to squeeze out the eggs.
Pour over the sauce.
7 Garnish with lemon slices and
chopped parsley.

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