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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. He is an established part of the German-speaking blogger scene and his broad range of topics appeals to both professional chefs and home cooks. As probably Germany's only chef, he regularly produces his own blog called Berliner Speisemeisterei and co-founded 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 mix the flour, salt, sugar, and yeast together. Add water and olive oil and knead with a kitchen machine or manually into a smooth 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 size during this time.
2
Ideally, preheat the oven with a pizza stone to 240-260°C, alternatively a baking sheet will also work. Divide the dough into six raw dough pieces, each weighing 100g, and form into balls. Let rise again. On a lightly floured work surface, roll out the dough pieces into flatbreads of approx. 18 cm each. 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. Line the baking sheet with baking paper. Wash the red cabbage and cut into 1.5 cm thick slices. Drizzle with walnut oil and place on the baking sheet.
4
Bake the slices for 10 to 15 minutes. Remove and season with salt and pepper. After cooling slightly, break the red cabbage into individual segments and set aside for the stuffed pita.
5
Puree the chipotles with a hand blender. Stir in the mayonnaise until smooth. Season to taste.
6
Fry the planted.kebab in a pan with a little cooking oil until crispy. Cut open the 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.
