Flatbreads topped with anything make me very very happy. I buy Khobez in bulk from the Murat supermarket they are the size of a large dinner plate.
I like to toast them in a pan weighted down (with a Le Cruset lid) for a few minutes until they become really crispy on the bottom.
Then a generous smear over with hummus , scatter with cabbage salad , pickled vegetables recipes below .
Top with a choice of falafel ( my current favourites are sweet potato falafels from Asda) , roasted vegetables ( cauliflower, auberine, butternet squash) ,or home-made kebabs. (These Adana are finely chopped onion, garlic, coriander and chili mixed with lamb mince , pressued onto flat wooden skewers and grilled – ready in 15 minutes) .
We get through two massive heads of cabbage a week in our house – red or white – used as a replacement for rice or noodles. For these salads I will mix with sliced onion , sometimes grated carrot and dress with a little lemon juice or white wine vinegar.
- 1 tin of chickpeas including liquid
- 1 clove of garlic
- ¼ of a preserved lemons (recipe here )
- Put all the ingredients in the food processer and blend well.
- I don’t add any oil and the salt from the preserved lemon is definitely enough
Pickled vegetables (ready in 24 hrs) While in summer roasted peppers or tomatoes are great in winter pickled vegetables give brightness and taste. I used an assortment of cauliflower , celery , carrots and red peppers.
- ½ cup water
- ½ cup rice wine vinegar ( you can use white wine vinegar but it’s more expensive)
- ¼ cup sugar
- 2 teaspoons salt
- 1 tsp of coriander seeds
- 1/2 tsp of chilli flakes
- In a small saucepan combine water, rice wine vinegar, sugar, spices and salt. Heat over medium heat for about 3-5 minutes, stirring occasionally until the sugar and salt dissolve. Remove from heat.
- Peel the vegetables and slice.
- Place the vegetables in a ½ litre jar (sterlised)
- Pour the liquid over the vegetables in each jar. Cover and secure the lid, and refrigerate for 24 hours (or for a few days) then enjoy!