Plant-based kebabs in a dürüm wrap

OUR PLANT-BASED Kebab

Your favourite fast food now also comes in plant-based versions thanks to THE GREEN MOUNTAIN. Our kebab is perfectly marinated and finely seasoned to offer authentic flavour and bite. Whether served in a classic flatbread, wrapped in yufka or tastily tuned in our vegan kebab box – it not only looks like a kebab, it tastes just as good too.

60 Min Working hours.

4 Portions

mittel

Ingredients

2 Pck.

THE GREEN MOUNTAIN-Plant-Based Kebab

200 g

flour

90 g

water

10 g

olive oil

160 g

crème fraîche alternative

120 g

tomato

120 g

romaine lettuce

3 tbsp

ajvar

80 g

red cabbage

80 g

white cabbage

onions

3 cloves

garlic

lemon juice

Ras el Hanout spice mix

Oil, salt and pepper

This is how it’s done:

To make the dürüm dough, put the flour, water, olive oil and salt in a bowl and mix to form a dough. Tip the roughly mixed dough onto a floured work surface and knead well for a few minutes. Then leave the dough to rest for 30 minutes.

Roll out into a round, flat shape using a rolling pin, sprinkling on a little extra flour. Then fry in a hot pan without oil for approx. 1 to 2 minutes on each side.

Mix the crème fraîche alternative with the finely chopped garlic, salt and Ras el Hanout to make a sauce.

Fry the Green Mountain plant-based kebabs in a pan for a few minutes over a medium heat.

Flatten out the Dürüm wrap and spread the Ajvar sauce over the lower third. Arrange the lettuce leaves over the Ajvar sauce. Place the plant-based kebabs, cabbage, tomatoes and onions on top of the lettuce. Spread the crème fraîche sauce over the top.

Fold in the bottom third of the left-hand side of the wrap 2 cm from the edge. Roll up and wrap in aluminium foil. Bake again briefly in the oven.

Tip: add dried chilli flakes to the filling for “extra” spiciness.

Tip for the environment: baking paper is a more environmentally friendly alternative to aluminium foil.