Mackerel in pita bread with vegetables and spices
4 servings
60 minutes
The recipe was shared with us by the chef of the Sapiens restaurant Ilya Blagoveshchensky.
1
Salt and pepper the mackerel fillet (boneless), drizzle with olive oil, and sprinkle with lemon juice.
- Mackerel fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 80 ml
- Lemon juice: 20 ml
2
Then bake in a preheated oven at 200 degrees for 5 minutes, then remove and let cool.
3
Prepare the dough. Dissolve the yeast in warm milk, mix in a mixer with flour, yolks, salt, and sugar.
- Milk: 150 ml
- Fresh yeast: 25 g
- Wheat flour: 250 g
- Egg yolk: 10 pieces
- Salt: to taste
- Sugar: 10 g
4
Next, add soft butter and mix until smooth, let it sit for 30 minutes.
- Butter: 30 g
5
Roll the yeast dough into thin flatbreads.
6
Place the mackerel, sprinkle with sumac and smoked paprika.
- Mackerel fillet: 4 pieces
- Sumac: 4 g
- Smoked paprika (pimenton): 4 g
7
Place sliced tomatoes on top and wrap tightly in dough.
- Tomatoes: 200 g
8
Fry on a heated pan on both sides until golden brown.
9
Then bake in the oven for 2 minutes at 200 degrees.
10
Place the mackerel on a plate, drizzle with narsharab sauce, and sprinkle with sumac and smoked paprika.
- Narsharab (pomegranate sauce): 60 ml
- Sumac: 4 g
- Smoked paprika (pimenton): 4 g
11
Place the romaine salad, cut into strips, seasoned with lemon juice and olive oil, nearby.
- Romano lettuce: 120 g
- Lemon juice: 20 ml
- Olive oil: 80 ml
12
Serve with Greek yogurt.
- Greek yoghurt: 200 g
