Sheep Cheese Pancake

Cut the vegetables and the onion into even strips or cubes. Heat some oil of the pickled tomatoes in a frying pan and fry the sheep meat “crumbly”. Fry the fennel seeds briefly. Fry the vegetables for about 2min and caramelize with a pinch of sugar. Add the mustard and remove from the heat.

Cool a bit and mix in the crème fraîche. Fold in the sliced olives and perhaps some cumin or kitchen herbs. Place the patties on a baking sheet and top with the seasoned amount. Sprinkle with the grated cheese and fold or form into rolls.

Bake at about 160 C° in the oven until done, cut open and bring to the table.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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