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Sweet and salty kebab pita
Duration:
60 Min
Level:
Easy
Made by:
Steffen Sinzinger
Steffen Sinzinger, born in 1980, is a chef living in Berlin and has been a passionate food blogger for more than 10 years now. He is a fixture on the German-language blogging scene, and his wide-ranging topics appeal to both professional chefs and the home-cooking faction. As probably Germany's only chef, he regularly produces his own blog called Berliner Speisemeisterei and helped launch GOOD n' Vegan, the first purely vegan delivery service.
Ingredients
4
Servings
400 g planted.kebab
Figs
Cleaned lamb's lettuce
1 pear cut into wedges
slices of vegan camembert
fresh parsley
Pita bread
350g wheat flour type 550
10g salt
6g cane sugar
5g dry yeast
210g water
12g olive oil, virgin
Baked red cabbage
1 head of red cabbage
walnut oil
salt, pepper
Cranberry jelly, vegan
Chipotle mayonnaise
100 g vegan mayonnaise
30 g chipotle in adobo sauce
salt, pepper
Products in this recipe
planted.kebab
Preparation
1
Loosely combine the flour, salt, sugar and yeast. Add water and olive oil and knead with a food processor or manually until a uniform dough. Cover the dough in the mixing bowl with a slightly damp cloth and let it rise in a warm place for 45-60 minutes. The dough will double in time.
2
Preheat the oven to 240-260°C, ideally with a pizza stone, or alternatively a baking tray. Divide the dough into six dough blanks, each weighing 100g, and form into balls. Let rise again. Roll out the dough blanks on the slightly floured work surface to about 18 cm patties each. Place on the pizza stone and bake for about 3 minutes until the patties puff up and turn golden brown.
3
Preheat the oven to 200° C. Cover the baking tray with baking paper. Wash the red cabbage and cut into slices 1.5 cm thick. Drizzle with walnut oil and place on the tray.
4
Bake the slices for 10 to 15 minutes. Remove and season with salt and pepper. After a little cooling, separate the red cabbage into individual segments and set aside for the stuffed pita.
5
Puree the chipotles with a hand blender. Blend with the mayonnaise until smooth. Season to taste.
6
Fry the planted.kebab hot with a little cooking oil until crispy. Cut into the oven-fresh pita bread. Spread the insides with the chipotle mayonnaise. Fill with lamb's lettuce, red cabbage, camembert, the pear slices, the planted.kebab and the parsley leaves and enjoy.
