Kebab in pita
6 servings
30 minutes
Recipe provided by the Mitzvah cafe at the Usachevsky market.
1
Pass the beef and fat through a meat grinder twice. Finely chop the onion and greens (parsley, cilantro, garlic) and mix with the spices (cumin, paprika, coriander, chili powder, salt) into the resulting minced meat. Make patties of 100 grams. Fry in a pan or on a grill.
- Beef shoulder: 500 g
- Beef fat: 100 g
- Parsley: 20 g
- Coriander: 20 g
- Garlic: 4.5 cloves
- Onion: 50 g
- Cumin (zira): 1 teaspoon
- Paprika: 1 teaspoon
- Ground coriander: 1 teaspoon
- Chili powder: 0.5 teaspoon
- Salt: to taste
2
Rinse the chickpeas and soak them in cold water for 24 hours, changing the water 2-3 times. Then rinse the chickpeas again and cook for 4-5 hours. After draining the water and cooling it down, you will have 500 grams of cooked chickpeas. Place it and all other ingredients (150 g tahini, 20 ml lemon juice, 1 clove garlic, salt, cumin, ice) in a blender and blend until a smooth creamy consistency is achieved.
- Chickpeas: 250 g
- Tahini: 250 g
- Lemon juice: 30 ml
- Garlic: 4.5 cloves
- Salt: to taste
- Cumin (zira): 1 teaspoon
- Ice: to taste
3
Chop the cabbage, grate the carrot on a coarse grater, and finely chop the dill. Mix everything and dress with oil, lemon juice, and salt to taste.
- White cabbage: 300 g
- Carrot: 70 g
- Dill: to taste
- Olive oil: to taste
- Lemon juice: 30 ml
- Salt: to taste
4
Warm the pita in a dry pan, cut a couple of centimeters to open the pocket. Place 100g of hummus, some salad, and 3 patties inside.
- Tahini: 250 g
- White cabbage: 300 g
- Beef shoulder: 500 g
5
Add sliced pickles. Drizzle with amba and tahini sauces (100 g), and sprinkle with parsley and paprika. Optionally, add spicy schug sauce.
- Water: 80 ml
- Amba sauce: to taste
- Parsley: 20 g
- Paprika: 1 teaspoon