How to make
If you are tired of the well-known meat roll Stephanie, here is a slightly different version of a meat roll, which is incredibly successful and tasty.
First, knead the minced meat well and add to it all of the dry spices, salt, finely chopped onion and parsley and the egg.
Leave it in the refrigerator for 1-2 hours and then add the soda quenched in the strained yogurt. Place it back in the refrigerator for an hour to set.
The yogurt will make the minced meat slightly sticky, but this is not a problem.
Grab a sheet of baking paper, spread it out and grease it with plenty of oil. With well-greased hands, spread the minced meat on the paper evenly in the shape of a rectangle. The layer should be neither too thick nor too thin.
Lay the well cleaned and split in half roasted peppers, over the entire surface of the minced meat.
Arrange a strip of eggs, cut into quarters and the processed cheese in the middle (lengthwise).
Add a little salt to the filling and roll it up, picking up the paper from the longer part and folding it inwards.
Close it up at both ends so that the filling does not come out when baking it.
Grasp the edges of the paper and transfer the minced meat roll into a tray. Seal it again with paper and put it in a preheated 360°F (180 degree) oven for about 1 hour or until you notice that it slightly begins to brown.
Then remove the paper and increase the oven to 390°F (200 degrees) and continuing to bake it until a nice golden crust forms.
Leave the finished stuffed meat roll to rest for 10 minutes after it is ready. It is best to wrap it again with paper, I sometimes put a towel on top.
Serve the meat roll with eggs, processed cheese and peppers hot with a garnish of potatoes, a fresh salad or a suitable sauce.
Enjoy your meal!
