THE GREEN MOUNTAIN Kebab "Durum Style"
Recipe Weight: 353g per Portion
| Turkish flat bread (durum wheat) 30 cm, 90 g | 0.900 kg |
| THE GREEN MOUNTAIN Plant Based Kebab, 2 x 1.5 kg, IQF | 0.750 kg |
| Ajvar mild (peppers and eggplant paste from the Balkans) | 0.300 kg |
| Romaine lettuce, strips 10 mm | 0.300 kg |
| Tomato slices, approx. 5 mm | 0.350 kg |
| Onion strips | 0.100 kg |
| White cabbage, julienned | 0.200 kg |
| Red cabbage, julienned | 0.200 kg |
| Sour Cream alternative, vegan | 0.400 kg |
| Garlic, chopped | 0.020 kg |
| Ras el Hanout spice | 0.015 kg |
Preparation
Preparation:• Prepare all the ingredients
• Mix the sour cream alternative, the garlic and the Ras el Hanout until smooth
Method:
• Heat the kebab mince on a baking dish in a preheated 200°C oven for 4-5 minutes
• Spread the flat breads and cover a third of the inside with the Ajvar.
• Put some salad leaves on the Ajvar.
• Add the kebab mince on top
• Add the cabbage, tomatoes and onions
• Add the sour cream sauce on top
• Fold the left side of the flat bread on itself 2cms inwards
• Roll the bread and then roll it in aluminium foil
• Heat it again briefly in the oven
Suggestion:
• For a spicier kebab, add some dried chilli flakes to the Ajvar
• Baking paper is a more ecological alternative to the aluminium foil
| Nutritional values | per portion |
|---|---|
| Energy | 2131 kJ |
| Energy | 509 kcal |
| Fat | 19 g |
| - of which saturates | 7.9 g |
| Carbohydrates | 57 g |
| - of which sugar | 9.1 g |
| Fibre | 6.4 g |
| Protein | 24 g |
| Salt | 3.5 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Soybeans | yes |
| Cashewnut | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.