Quelle : Chefkoch
Für 2 Portionen
125 g Kritharaki (Nudeln in Reisform)
1 kleine Zwiebel, gewürfelt
1 Eßl Tomatenmark
1 Zehe Knoblauch, gewürfelt
1 Prise Zimt
1 Eßl Olivenöl
½ Tl Zitronensaft
Salz und Pfeffer
Die Kritharaki nach Packungsanweisung in leichtem Salzwasser al dente kochen.
Währenddessen das Tomatenmark, den gepressten Knoblauch, einen guten Schuss Olivenöl, einen Spritzer Zitronensaft, die Prise Zimt sowie Salz und Pfeffer vermischen.
Die Zwiebelwürfel in einer Pfanne in etwas Öl glasig dünsten.
Mit der angerührten Tomatenpaste vermischen und etwa 2 Minuten anrösten.
Die Nudeln abgießen und sofort mit der Paste vermischen.
Evtl 1 – 2 Löffel vom Kochwasser dazugeben und vielleicht mit Salz und Pfeffer nachwürzen.
Bei uns gabs Pfannengyros mit Knobisoße dazu.
Schmeckt auch sehr gut zu anderen herzhaften, griechischen Fleischgerichten, wie Bifteki oder Souvlaki.
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