Kebab in Pita
Main Dishes • Tajikistan
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.
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