Rolls with spicy pastrami, tasty cheese, roasted peppers, pickled and fresh tomato. Excellent appetizer with the special taste and aroma of pastrami. The mixture of fillings is wrapped in rolls for easy enjoyment. A snack to enjoy with your hand.
The çemen, the outer shell of pastrami, although it has very intense flavor, through other materials its presence is softened. Of course we can, not include it in the filling, by removing it.
Your Own!
The çemen, the outer shell of pastrami, although it has very intense flavor, through other materials its presence is softened. Of course we can, not include it in the filling, by removing it.
Your Own!
| work: 30′ | time: 1h:00′ | very easy: |
Ingredients (∼22-24 rolls)
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Drain and pat dry the peppers with paper towels, and cut into small diced. Cut and remove the seeds from the tomatoes and cut into dice. In medium size bowl, add the cheese, pepper and tomato. Beat eggs slightly and add to the bowl. From the eggs keep some to spread outside. |
Sprinkle a little paprika and stir. With a scissors chop the pastrami together with its çemen, for more intense flavor and aroma. Mix well and refrigerate for a bit while you make the sheets. |
Cut all the sheets together in two, across the middle, so you have 6 sheets. Fold them again and cut in half again widthwise. Take a ruler and cut diagonally into triangles, so we will have 24 triangular sheets. |
Butter each triangle sheet and put a spoonful of the mixture in the bottom horizontal side. Fold the sheet from the bottom, right and left to almost cover the filling. |
Roll gently by rolling up to the edge, without tightening them. |
Place them on a large baking sheet lined with greaseproof paper, with the union down and spaced. Continue the same procedure until you finish the filling. |
Brush with beaten egg and sprinkle with sesame seeds and Nigella sativa. |
Bake in preheated oven at 180°C (356°F, Gas 4.2) at the low shelf of the oven for 30 minutes until lightly browned at the surface and bottom. |
