Ingredienser
- Tender lamb or veal, cut into small slices1000 grams
- Fresh crushed garlic10 grams
Tørret vild timian5 grams
Muskatnød3 grams- Cardamom powder3 grams
Kanelpulver3 grams
Vegetabilsk olie10 ml- Maggi chicken broth2 cubes
- Hot water100 ml
- Pita bread300 grams
- Medium-sized pickled cucumber, cut into thin slices120 grams
- Medium-sized tomato, diced150 grams
- Lightly toasted pine nuts50 grams
- Almond slivers50 grams
- Fresh labneh450 grams
- Fresh crushed garlic30 grams
- Small onion, thinly sliced50 grams
- Fresh mint leaves, thinly sliced20 grams
- Medium-sized cucumber, finely grated150 grams
Trin
- 1
In a round mixing bowl, combine the meat with garlic and all the spices, cover the bowl, and let the ingredients marinate at moderate heat for 30 minutes.
30 minNødvendigt udstyr:🍳Mixing Bowl - 2
Mix the labneh with the crushed garlic, onion, and mint, and whisk the ingredients together.
5 minNødvendigt udstyr:
Blandeskål - 3
Grate the cucumber finely with its skin, place it in a strainer, and squeeze to extract the juice, then add it to the labneh sauce and mix until it forms a thick and cohesive mixture.
5 minNødvendigt udstyr:
Rivejern
Si - 4
In a large frying pan, heat the vegetable oil and fry the meat in batches over low heat to ensure the pan retains its heat. Return all the cooked meat to the pan, add the Maggi chicken broth and water, and stir over medium heat until the meat absorbs all the liquid.
10 minNødvendigt udstyr:
Stegepande - 5
Place the pita bread on a serving plate and spread the labneh sauce over it. Then, layer the slices of pickled cucumber and diced tomato on top. Place the cooked meat over the tomatoes and garnish with sliced red onion, toasted pine nuts, and almond slivers.
5 min - 6
Serve the dish immediately.
1 min
Ernæringsfakta
Tørret vild timianpr. 100gMuskatnødpr. 100gKanelpulverpr. 100gVegetabilsk oliepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.