Sunday, 30 November 2014

orchard kebob

H got to take a cooking class one evening not too long ago and his team’s contribution to the meal was an exquisite mango and kidney bean variation on the classic Döner (shawarma) sandwich. He repeated the creation a few nights later and it was really easy to prepare and had a deliciously unique fusion of tastes. For four big sandwiches, one needs the following:

  • One can of kidney beans (200 grams)
  • One flat-bread—Döner or Gyro bread would be best but any similar loaf (like pita, tandoori) would do 
  • A small onion, one or two cloves of garlic
  • A large mango
  • One large chunk of fresh mozzarella, 200 grams of soft ricotta cheese 
  • Some rocket (Rucola) for garnish, about 100 grams

Pulse the kidney beans, garlic and onion together with a food-processor, season with a pinch of salt, pepper and chili power, and combine with ricotta to form a purple paste. Slice the bread and apply the spread liberally to both to the top and bottom of the bun. Chop up the mango and mozzarella and arrange it on the bread with some rocket and toast the sandwiches, either with a sandwich-press or alternatively in the oven, under the weight of a casserole dish, until the bread has browned and the two halves stick together. A tsatsiki or yogurt sauce would compliment these nicely.