This is a type of dish that we can have our butcher help with the bigger part. The thin flank needs to have a sack opened for the filling. This is what our butcher will do for us. The rest of the steps are real simple. We can fill the meat with anything now I am going to show you my variation. The salad is easy and it goes well with this dish and it makes it also colorful. Therefore we can make it festive dish on the Christmas table.


For:  4 people


  1. We wash and dry the thin flank. We sauté the onion and the garlic. We mix it with the rest of the ingredients and fill the meat. Of course we spice the filling ahead. If we have any filling left we make some balls and put it next to the meat in the oven. The meat we season with salt & pepper, cover it with foil.
  2. We also prepare the beetroot : we put salt and pepper on them, and we keep them as a whole piece unpeeled wrapped in foil and put in the oven next to the meat. When the meat is ready the beet root will also be ready. We only need to cut the beet root small. cut Both need about 1,5 hrs. baking time. However, we should grill the top of the meat uncovered for another half an hour. When it is ready, we let it rest until we put the salad together.