Ingredients
- Tender lamb or veal, cut into small slices1000 grams
- Fresh crushed garlic10 grams
Dried Wild Thyme5 grams
Nutmeg3 grams- Cardamom powder3 grams
Cinnamon Powder3 grams
Vegetable Oil10 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
Steps
- 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 minRequired Tools:🍳Mixing Bowl - 2
Mix the labneh with the crushed garlic, onion, and mint, and whisk the ingredients together.
5 minRequired Tools:
Mixing Bowl - 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 minRequired Tools:
Grater
Strainer - 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 minRequired Tools:
Frying Pan - 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
Nutrition Facts
Dried Wild Thymeper 100gNutmegper 100gCinnamon Powderper 100gVegetable Oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.