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Sweet and salty kebab pita
Duration:
60 mins
Difficulty:
Simply
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 an integral part of the German-speaking blogging scene and, with his wide-ranging topics, appeals to both professional chefs and those cooking at home. As probably Germany's only chef, he regularly produces his own blog called Berlinerspeismeisterei and has launched the first purely vegan delivery service, GOOD n' Vegan.
Ingredients
4
Portions
400g planted.kebab
figs
lamb's lettuce cleaned
1 pear cut into slices
slices of vegan Camembert
fresh parsley
pita bread
350g wheat flour type 550
10g salt
6g cane sugar
5g dry yeast
210g water
12g extra virgin olive oil
Baked red cabbage
1 head of red cabbage
walnut oil
salt, pepper
cranberry jelly, vegan
Chipotle Mayonnaise
100g vegan mayonnaise
30g Chipotle in Adobo Sauce
salt, pepper
Products in this recipe
planted.kebab
Preparation
1
Mix the flour, salt, sugar and yeast together loosely. Add water and olive oil and knead into a uniform dough using a food processor or manually. Cover the dough in the kettle with a slightly damp cloth and let it rise in a warm place for 45-60 minutes. The dough will double in size over time.
2
Preheat the oven to 240-260°C, ideally with a pizza stone, alternatively a tray works. Divide the dough into six dough blanks, each weighing 100g, and shape into balls. Let go again. Roll out the dough pieces on a lightly floured work surface into flat cakes each approx. 18 cm in size. Place on the pizza stone and bake for about 3 minutes, until the flatbreads 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 cooling down a little, cut the red cabbage into individual segments and set aside for the filled pita.
5
Puree the chipotles with the hand blender. Stir in the mayonnaise until smooth. Taste.
6
Fry the planted.kebab with a little cooking oil until it is crispy. Cut into the oven-fresh pita bread. Spread the insides with the chipotle mayonnaise. Fill with lamb's lettuce, red cabbage, camembert, pear slices, planted.kebab and parsley leaves and enjoy.
