Aromatic lamb, a hint of chili, cool mint and surprise sweetness
The strudel features a lot of warm, intense flavors from the lamb – red wine – cinnamon combination and a hint of spiciness from the chili. I also added bits of dried plum, so you’ll have a surprise sweetness from time to time, which is very exciting and gives the whole strudel a little kick. All of this is balanced with fresh tzatziki and mint, which adds a nice contrast as well. I love mediterranen food with all its aromatic herbs and meat combinations. This dish is somewhat Greek inspired and since I’ve had this recipe on my mind for quite a while now I’m glad I finally managed to try it out!
Regarding preparation: it is really important that you make the filling the day before and let it sit overnight for the flavor to develop. Trust me, it makes a huge (!) difference. If you don’t like lamb, you could also substitute it with ground beef or a mix of ground beef and pork. In case you don’t have any dried plums, just use raisins. For the tzatziki, make sure you crush the mint properly (just like when making a mojito) in order to get the most flavor out of it.