For the dough (my take on fathead dough to make it more pitta like):
Melt together 125g mozzarella and 2 spoons of goat yoghurt. Add 4 shot glasses of almond flour, 1/2tsp of baking powder, salt and dry yeast. Bake at 200c for 25 minutes after flattening on parchment paper.
For the kebab:
Get 500g of chopped lamb with a some nice lamb fat in it, add a bit of olive oil, 1.5 grated onions, 4 grated garlic cloves, chopped parsley, coriander and mint. Season with rad el hanout, cardemom, hot paprika, salt and pepper.
Arrange in a small pan and add dimples on top (these will fill with the melted lamb fat). Cook on the hob for like 15 mins, finish grilling in the oven for another 10.
For the charred vegetables:
Cut tomatoes, onions and chili peppers into big chunks. Mix in a tin with olive oil, salt and pepper. Grill in the oven until looks charred.
For the little salad:
Finely chop parsley, coriander and mint in 2:2:1 ratio. Add juice from half a lemon, salt and pepper to taste. A small drizzle of pomegranate molasses also goes a long way.
Published at Sat, 12 Feb 2022 22:59:30 +0000