Tatar hat

Total time: 1hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 472 Kcal, 40g Protein, 10g Carbohydrates, 35g Fat


  • To marinate the meat
  • 2 tbsp olive oil
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 1 tsp rosemary, finely chopped
  • 1 tbsp honey mustard
  • a little pepper
  • 300 g pork cutlets (each approx. 2 mm thick)
  • 300 g veal steaks (each approx. 2 mm thick)
  • Paprika dip
  • 100 g sour single cream
  • 75 g cream quark
  • 0.5 tsp smoked paprika
  • 3 tbsp Ajvar (pepper spread) (mild)
  • 0.25 tsp salt
  • Tartare dip
  • 100 g sour single cream
  • 75 g cream quark
  • 2 tbsp capers, finely chopped
  • 2 gherkins, finely chopped
  • 1 tbsp chives, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • Tatar hat
  • 3 dl meat bouillon
  • 100 g carrots, shredded
  • 50 g radishes, shredded
  • 50 g red cabbage, shredded
  • 50 g savoy cabbage, shredded
  • 60 bacon strips
  • 100 brown mushrooms, cut into approx. 3 mm slices
  • 1 tsp sea salt
  • Utensils
  • For 1 Tatar hat

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  • To marinate the meat

    Combine the oil with all the other ingredients up to and including the pepper. Mix half of the marinade with the pork cutlets and the rest with the veal steaks, cover and leave to marinate in the fridge for at least 1 hr.
  • Paprika dip

    Mix the sour single cream with the quark and ajvar, season.
  • Tartare dip

    Mix the sour single cream with the quark, stir in the gherkins, capers and chives, season.
  • Tatar hat

    Fill the rim of the Tatar hat with the stock, add the vegetables. Begin by browning a few rashers of bacon on the Tatar hat (to grease the surface). Then skewer and cook the marinated meat, bacon or mushrooms on the Tatar hat, season with salt.
  • Tip:

    Thanks to the meat juices and fat, the stock around the edge becomes wonderfully rich and – together with the vegetables – makes a delicious soup.

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Products used in this recipe

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