Ground Beef and Vegetable Noodle Casserole

Ingredients

• 450 g flour
• 4 eggs
• juice of one lemon
• 8 tomatoes
• 1 green bell pepper
• 1 red bell pepper
• 350 g mixed ground beef
• 2 tbsp olive oil
• 1 Zucchini
• 100 g green olives
• 100 g butter
• 375 ml milk
• 300 g sheep cheese
• 1 bundle parsley
• 1 bundle dill
• salt (pepper)

Instructions

1. 1.

   Sift the flour into a bowl, press a well in the center and add eggs, lemon juice, salt and 100 ml water. Mix into a smooth dough, shape into a ball, wrap in foil and refrigerate for 30 minutes. Roll out the dough and cut 23‑cm circles. Boil salted water in a large pot and cook the dough circles for 4 minutes; remove, lay on a kitchen towel and pat dry.

2. 2.

   Wash and dry the tomatoes, slice them with the olives. Finely chop parsley and dill, mix half with the sheep cheese. Heat oil and crumble the ground beef until browned; stir in the remaining herbs and season with salt and pepper. Halve the bell peppers, remove seeds, wash and dice. Wash zucchini, trim ends and slice. Mix vegetables with tomatoes and season with salt and pepper.