Bake the naan breads according to the instructions on the packaging.

In the meantime cut the onion into half rings, the green pepper into strips and the mozzarella balls into 0.5 cm slices.

Mix the crème fraîche with the juice of the lemon. Add salt and pepper to taste.

Heat the butter in a pan. Fry the minced meat with the onion rings, bell pepper strips and the Ras El Hanout.

Preheat the grill setting. In the meantime, place the baked naan breads on a baking tray. Drizzle the naan bread with olive oil. Divide the mozzarella slices and the minced meat mixture over the naan bread.

Cook the naan bread for 3 to 5 minutes under the preheated grill until the cheese has melted. Cut the naan bread into quarters and serve with the crème fraîche.