Ingredients, for 2 people
- About 160 grams of vegan kebab, e.g. Karma Kebab or Pulled Mushrooms
- 2 Lebanese flatbreads
- Some pickled red onion
- 90 grams of pomegranate seeds
- Handful of fresh mint, coriander and dill (whatever you like)
- 1/2 cucumber, chopped
- Few handfuls of lettuce (e.g. iceberg lettuce mix)
- Pickled green peppers
- Olive oil
For the green garlic sauce
- The juice of 2 limes
- 2 bunches of coriander
- 2 large handfuls of baby spinach (about 60 grams)
- 5 cloves of garlic
- 120 grams of tahini
- 120 ml of water
- 1 jalapeno (possibly without seeds)
- 2 tablespoons of olive oil
- 2 teaspoons ground cardamom
- 1.5 tsp ground cumin
- Salt pepper
That’s how you make it
Start with the pickled red onion, if you haven’t made it before (it should be at least an hour). Then make the green garlic sauce. First, blanch the garlic cloves in a pan of hot water for 3 minutes. This way you take away some of the raw sharpness of the garlic. You can skip this step if you don’t mind. Then put all the ingredients for the sauce in the blender or food processor and mix well until a smooth sauce. Spoon the sauce into a bowl and refrigerate for as long as possible. Fry the vegan kebab in a little oil according to the instructions on the package. Meanwhile, heat the bread according to the instructions on the package. Brush the flatbreads with a generous spoonful of the green garlic sauce. Top them with some lettuce, the vegan kebab, cucumber and pickled red onion. Spoon some more of the green garlic sauce over it. Finish with the pomegranate seeds, pickled green chillies and fresh herbs. Roll up the loaves.