Kebab in Pita

Main Dishes | Tajikistan cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe provided by a local café at the market.

Ingredients

Beef chuck roast - 20 oz
Fatty Beef - 5 oz
Parsley - 0 oz
Cilantro - 0 oz
Garlic - 4½ cloves
Onion - 0 oz
Black Cumin (Cumin) - 1 tablespoon
Paprika - 1 tablespoon
Ground coriander - 1 tablespoon
Mild Chili Spice - ½ spoons
Salt - to taste
Chickpea - 10 oz
Tahini - 10 oz
Meyer Lemon Juice - 0 fl oz
Ice - to taste
White Cabbage - 10 oz
Carrot - 0 oz
Dill - to taste
Olive Oil - to taste
Water - 5 fl oz
Amba Sauce - to taste

Step by Step guide

Step 1

Pass the beef and fat through a meat grinder twice. Finely chop the onion and herbs (parsley, cilantro, garlic) and mix them with the spices (cumin, paprika, coriander, chili powder, salt) into the resulting minced meat. Shape into patties weighing 100 grams each. Fry them in a skillet or grill.

Step 2

Rinse the chickpeas and soak them in cold water for 24 hours, changing the water 2-3 times. Then rinse the chickpeas again thoroughly and cook for 4-5 hours. Afterward, drain the water and let them cool. You will end up with 500 grams of cooked chickpeas. Place the chickpeas and all the other ingredients (150 grams of tahini, 20 ml of lemon juice, 1 clove of garlic, salt, cumin, ice) into a blender and blend until you achieve a smooth, creamy consistency.

Step 3

Chop the cabbage, grate the carrot on a coarse grater, and finely chop the dill. Mix everything together and dress with oil, lemon juice, and salt to taste.

Step 4

Warm the pita in a dry skillet, then cut off a couple of centimeters to create a pocket. Fill it with 100 grams of hummus, a bit of salad, and 3 patties.

Step 5

Add the pickled cucumber, sliced into rounds. Drizzle with amba and tahini sauce (100 g), then sprinkle with parsley and paprika. Optionally, add spicy schug sauce.