Naan Pita

Naan Pita met gebrande sjalot en rode kool

Last Monday I shared the recipe for easy to make homemade Naan Sandwiches from the BBQ. Of course I didn’t just make them for show. The goal was to make a delicious summer meal inspired on Pita but then a simple quick version with minced meat and a slightly more refined selection of toppings. The Naan Pita is served with smoked minced meat, Harissa flavored sour cream, roasted shallot and pickled red cabbage. A range of delicious flavours with some dukkah and coriander to give an extra spicy boost. Ideal for lunch on a hot summer day. And then a splash in the pool to cool down afterwards.

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We are now a week later now, but I hadn’t yet managed to put the final result online. Some of you may have seen the reason for this on my Facebook Page. I got the chance to record a four-part series about BBQ for Tendens on Focus WTV (Local Television). Last week I was busy preparing and shooting these recordings. It was a memorable experience as I was given complete freedom to create the episodes. What can you expect? “Rough and Refined BBQ food” in all its facets. From Low and Slow American Style BBQ with Birger Allary (My pop up winner and pitmaster at Grill Academy Ruislé), foodpairing with beers, wine and non-alcoholic drinks with Esteban Casteur from Restaurant “Rebelle” to even vegan BBQ’s with Laurence Uvin from Planttribe. The personal icing on the cake, however, was shot on Monday together with Topchef and pitmaster “Willem Hiele”. A moment/person who changes your life just that little bit. But more about this later when the episodes hit the screen. . From the 4th of July every Saturday for 4 weeks a new episode will be on TV (and internet in dutch).

Naan Pita

However, the preparations and elaboration for this project takes quite some time. As a result, I chose to make some faster dishes in the last few weeks and test some things out before the shoot. The basis for this recipe lies in an attempt to make vegan Smoky Naan Pita with mushroom. Unfortunately that experiment ended a bit gros. So I had to make some slight adjustments . It turned out to be a delicious version with mixed minced meat. Going into the fog can’t hurt, it makes you think about how you can do it better next time. Now you might think: “it’s easy to add meat instead of mushrooms.” That’s right, haha, that’s how we are as meat lovers. But this was just an emergency solution. Next time I’ll definitely try this Smoky Naan Pita again with the mushrooms. I think I should be able to make something tasty out of them. Who knows, you might have one or more nice tips. Anyway, it is refreshing to think about food in a different way.

Naan Pita

If you’re beginning to fear a vegan turn-over, I can already reassure you. I’m afraid I’m too eager to eat a piece of meat to switch completely. On the other hand, I do want that part of my food patern to be included on this blog more often. During the week it sometimes happens that we eat vegetarian food (Vegan rarely). With my blog I would like to show that balance a bit. Time will tell if that will work out. Today it already turned out to be a non-vegi dish. But it still tasted awesome! Hopefully you enjoy it as much as I did. Have fun!

Naan Pita

Smoky Naan Pita with roasted shallot and red cabbage.

Enjoy the North African cuisine in your own garden. With this delicious fast Naan pita this should certainly succeed. Fantastic summer flavors in a crispy baked naan bread rolls.
Course Main Course
Cuisine African, North African
Servings 4

Equipment

  • Skillet
  • BBQ with lid

Ingredients
  

  • 500 gr. mixed minced meat
  • dukkah to taste
  • 2 shallots
  • 4 Naan sandwiches
  • cilantro to taste

Mince seasoning

  • 1 tsp sesame oil
  • 2 tsp of ground coriander seed
  • 2 tsp oregano
  • 2 tsp of ground cumin
  • 2 tsp of salt
  • 1 tsp ground black pepper

For the Red Cabbage

  • 100 gr. red cabbage
  • 3 tbsp white wine vinegar
  • 2 tbsp red wine vinegar
  • 2 tbsp honey

For the sour cream

  • 1 jar of light sour cream
  • 1 tsp turmeric powder
  • 2 tl harissa

Instructions
 

For the sour cream

  • Mix the sour cream with the harissa and turmeric powder. Place in a cool place until served.

For the sweet and sour red cabbage

  • Mix the vinegar, 1 tsp salt and honey and cut the red cabbage into fine strips. Pour the brine over and place aside in the fridge for 2 hours.

For the minced meat and shallot

  • Prepare your BBQ for a direct session on a moderate fire (+-200°C)
  • Place a large and a smaller cast iron pan on the fire and preheat it for +- 20 minutes until the pan is hot.
  • Add some oil to the small pan. Caramelize the shallot, cut into four large pieces, with some salt until it has a nice golden brown crust. This creates an explosion of flavor through the caramelization of natural sugars.
  • Add a cube of smoked wood to the fire and wait until the smoke turns light blue. Fry the minced meat loosely with the lid closed as much as possible and then season to taste.

Finishing

  • Grill the Naan bread on the BBQ. To make your own sandwiches you can use this recipe.
  • Brush the grilled naan bread with a layer of sour cream and place the loosely baked minced meat on top. Place a few pieces of roasted shallot. Drape a few pieces of finely chopped pickled red cabbage over them and finish with fresh coriander and possibly a hint of lime juice to taste.

Finish by sprinkling with Dukkah on top of it and serve with a refreshing drink. An IPA does very well with the strong taste of the minced meat combined with the fresh flavours of the toppings. Let it taste!

    Keyword bbq, bread, harissa, homemade, Kamado Joe, kamado recipes, minced meat, naan, Pickled, pita, Smoky, toppings

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