Mackerel in Lavash with Vegetables and Spices
Main Dishes • European
Description
This recipe was shared with us by chef John Smith from a popular American restaurant.
Ingredients
- Unleavened dough 10 oz
- Smoked haddock fillet 4 pieces
- Tomatoes 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Sumac 0 oz
- Smoked salt 0 oz
- Romaine lettuce 5 oz
- Olive Oil 5 fl oz
- Meyer Lemon Juice 0 fl oz
- Narshehab sauce 0 fl oz
- Natural Yogurt 5 oz
- Milk 5 fl oz
- Wheat Flour 10 oz
- Butter 0 oz
- Egg white 10 pieces
- Sugar 0 oz
- Dry yeast 0 oz
Step-by-Step Guide
Step 1
Season the mackerel fillet (boneless) with salt and pepper, drizzle with olive oil, and sprinkle with lemon juice.
Step 2
Then bake in a preheated oven at 390°F for 5 minutes, then remove and let cool.
Step 3
Prepare the dough. Dissolve the yeast in warm milk, mix in a mixer with flour, yolks, salt, and sugar.
Step 4
Then add softened butter and mix until smooth, let it rest for 30 minutes.
Step 5
Roll out the yeast dough into thin flatbreads.
Step 6
Place the mackerel on top, sprinkle with sumac and smoked paprika.
Step 7
Top with sliced tomatoes, tightly wrap in the dough.
Step 8
Fry in a preheated pan on both sides until golden brown.
Step 9
Then bake in the oven for 2 minutes at 390°F.
Step 10
Place the mackerel on a plate, drizzle with narsarab sauce, and sprinkle with sumac and smoked paprika.
Step 11
Next to it, place the romaine lettuce cut into strips, dressed with lemon juice and olive oil.
Step 12
Serve with Greek yogurt.
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