Prepare strudel dough as in the basic recipe.
Cut lamb into narrow strips. Cut spring onions into rolls and peppers into small cubes. Sauté in 1 tbsp hot oil for 2 min. set aside. Fry lamb in portions in remaining oil until hot. Season with paradeis pulp, oregano, cinnamon, pepper, sugar and salt. Place lamb and vegetables in a suitable bowl. Stir in crumbled feta and chopped parsley. Roll out dough and fill as described in the basic recipe.
Brush strudel with egg yolk and sprinkle with cumin.
Bake in heated oven at 200 °C for 40-45 min.
Garlic yogurt: remove the skin from the cucumber, cut in half lengthwise and scrape out the seeds with a teaspoon. Grate cucumber, mix with yogurt, sour cream or crème fraiche and crushed garlic and season with herb salt and juice of a lemon. Pluck the dill from the stems, chop and stir into the garlic yogurt.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!