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.
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.