Chicken Schnitzel Flatbread
Heat the deep fryer to 180°c and deep fry the chicken schnitzel for 4 minutes.
Preheat the oven to 200°c and place the schnitzel in an ovenproof tray in the oven for 11 minutes.
Lay the wraps open on an even surface. Cut the cucumber lengthwise into 4 pieces. Cover a central strip on both wraps with coleslaw. Put the fried chicken schnitzel and the cucumber on top of the coleslaw. Divide the red zhug (be careful because this is very spice) and the tahini yogurt sauce evenly over the top.
Finishing: roll up the wraps and fold along one side. You can wrap this side in a piece of aluminum foil so they stay closed better.
Serving tip: Toast the wraps in a pan or panini grill for extra flavour!
Poor Man's Falafel Kebab
Preheat the oven to 180°. Place the falafels on a baking tray and place in the oven for 6 minutes. Place the pita breads in the oven with them for the last 3 minutes.
Cut the pita buns open about 1/3rd of the way. Spread hummus, red zhug and amba over the inside of both buns. Keep a little of the red zhug and amba for the finishing touch.
Cut the cucumber lengthwise into 4 pieces. Put the cucumber into the buns along with the pickled white cabbage. Then add the falafels.
Spread the remaining sauce over both buns.
Tel A Dog
Preheat the oven to 180°. Sprinkle the buns with a little water and bake in the oven for 5 minutes
Heat oil (sunflower/olive oil) in a pan and fry the sausages until brown on both sides. Cut the buns in half along the entire length.
Divide the coleslaw between both buns. Add the chili mayo on top of the coleslaw. Place the sausages on top.
Cut the cucumber lengthwise into 4 pieces. Place the cucumber on top. As a finishing touch, sprinkle the dukkah over the Tel A’Dogs.
Balagan Apéro Box
Heat the pita buns for five minutes in a preheated oven (180°) so that they are deliciously soft and warm. Place all the little pots on the table and enjoy.
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