Mediterranean roulades

Autumn is here and the time for braised dishes finally begins again. We love roulades in all variations and wanted to try something new this time: a Mediterranean version. We immediately inspired the idea of ​​combining the traditional taste with ingredients from the south. Even if I actually do without sour cucumbers in classic roulades and instead put hack in the roulade, I wanted to have a sweet and sour note with the Mediterranean roulades. I used the roasted peppers out of the glass. Whether on the stove or in the oven – this recipe is a direct hit for everyone who loves variety.

A good dish stands and falls with its ingredients. Of course, even with our Mediterranean roulades, we only want the best but not fancy.

Beef roulades: The basis of our court. Pay attention to fresh, dark red meat with a fine marbling when buying. It should be of good quality, ideally from the butcher you trust. Fresh roulades can be recognized by their neutral smell and the uniform meat structure. The roulades are best when they are cut thinly. They are easier to roll. A little tip: I have seen the best roulades at the Turkish butcher.

Sheep’s cheese (feta): He brings the Mediterranean note into play. Real feta comes from Greece and is made from sheep or goat milk. Pay attention to the GGA seal (protected geographical indication) for authentic taste. The cheese should be firm, but still creamy and have a slightly sour smell. It gives the roulades a wonderful flavor and melting. You can also fall back on the shepherd’s cheese made of cow’s milk. It is primarily about the spice that gets into the Mediterranean roulades through this ingredient.

Black olives: They give the court depth and an aromatic profile. Kalamata olives that are known for their intensive taste are best suited. Our daughter just snacks them away. If you prefer green ones or a certain variety olives, like to take them. Make sure that they are placed in Salzlake or olive oil and do not contain any additives.

Red pepper: It ensures sweetness and freshness. We are happy to use roasted peppers from the glass to get the sour aspect of the classic roulade. You can of course also use a fresh pepper.

Fresh thyme leaves: The icing on the cake for the Mediterranean aroma. Fresh thyme smells intensely and has small, dark green leaves. When purchasing, make sure that the branches are not wilted and have no dark areas. Thyme promotes digestion and fits perfectly with meat dishes. If you do not find a fresh thyme, please use the dried variant from the spice shelf. My absolute tip: From our spice booth there is the mixture “I smell Greek”, all the delicious Mediterranean herbs are united. It is easier to season. (Like to use the discount code for a 10% discount!)

The preparation of roulades can be time -consuming, but with a few tricks you can easily do it. It is important to knock the meat evenly thinly – unless it has already been cut thinly – so that it becomes tender and the flavors can absorb. Use a meat tapper with a smooth surface so as not to destroy the tissue. If you don’t have one, you can also take a small pan or a saucepan with a stem, you have to be a little more careful when tapping. When rolling in the roulades, it helps to lightly strike the pages, so the filling remains where it should be. I prefer roulade needles to hold them together. But if you are practiced to work with yarn or have nothing of it, you can also take toothpicks. Whether you have the roulades on the stove or in the oven depends on your preferences – both methods lead to a delicate result.

This recipe offers a lot of scope for your own taste or that of your guests. If you like it spicy, you can use a piquant goat cheese instead of the mild sheep cheese. Dried tomatoes or inserted artichoke hearts also fit perfectly into the filling. Instead of the peppers, you can also take filled Peppadew (or whatever they are called). For a vegetarian variant, the roulades can be replaced by large eggplant slices. Experiment with various Mediterranean herbs such as oregano or basil to discover new flavor combinations.