Recipe from the Ayurveda kitchen in Birstein by Kerstin Rosenberg
Ingredients
For the filling:
150 g quinoa
400 ml water
600 g spinach, fresh
1 cm slice of ginger, diced
½ tsp hing (asafoetida)
1½ tsp coriander
½ tsp methi seeds
½ tsp peppercorns
½ tsp mustard seeds
½ tsp cumins seeds
½ tsp turmeric
1 tsp sage
1 MS nutmeg
1 tbsp ghee
Salt
For the dough:
450 g spelt flour
approx. 180 ml water
80 g ghee
salt
For the sauce:
1 red pepper
300 g yoghurt
½ chilli pepper
1 small onion
½ tsp coriander
4 peppercorns
¼ tsp turmeric
Salt
Parsley
Preparation
For the strudel dough, mix all the ingredients and work into a smooth dough. Let it rest in a covered bowl for at least 2-3 hours.
2. wash the quinoa, put it in a pot with 400 ml of water, simmer gently for 15-20 minutes and then let it swell.
Wash the spinach. Finely chop the ginger and grind the coriander, methi, mustard, coumin seeds and peppercorns. Heat the ghee in a pan, add the ginger and fry the spices briefly. 4.
Add the spinach and sauté. Simmer for 3-5 minutes, add the asafoetida and sage. Season to taste with salt and nutmeg. 5.
Add the quinoa and allow the mixture to cool. 6.
Roll out the strudel dough into a rectangle on a floured kitchen towel. Spread the spinach-quinoa filling on top and roll up the strudel (like a biscuit roll).
Place on a greased baking tray, brush with a little ghee and bake at 190 degrees for 40-45 minutes.
For the sauce, chop the capsicum, chilli and onion. Mortar the spices and toast them in a pan with some ghee. Add the vegetables. Simmer gently for a few minutes, stirring occasionally. 9.
Allow to cool, add the yoghurt, turmeric and a little salt. Season with freshly chopped parsley. 10.
Remove the finished strudel from the oven, serve warm or cooled with the paprika sauce.
