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Recipe
Mediterranean pleasure. Pita with beluga lentil falafel
Traditionally, this classic flatbread is baked in a clay oven at a very high heat. This gives it a soft crust, relatively little crumb and forms the characteristic pocket. The same airy effect is achieved on the hot cast iron plates of the Milantoast contact grill - and so we fill our flatbreads with delicious falafel made from beluga lentils as well as summery fresh mint yoghurt and mixed salad. Organic sesame dressing made from creamy sesame butter, pure sesame oil and roasted sesame seeds gives this Mediterranean-inspired summer dish depth of flavor and that certain something.
The ingredients
For 8 pita breads: 600 g Lievito Madre (high leavening wheat sourdough with TA 150) 400 g wheat flour 550 17 g salt (approx. 3 level teaspoons) 28 g olive oil (approx. 3 tablespoons) Approx. 230 g water Alternatively: 400 g wheat flour, 230 g water and a pea-sized piece of fresh yeast. Whether you use sourdough or yeast, the bread pockets will be particularly aromatic if you start making the dough the day before.
For the beluga lentil falafel: 500 g beluga lentils 300 ml water 300 ml apricot nectar 400 g red onions 40 g coriander greens 40 g flat-leaf parsley 20 g salt About 8 tsp ras el hanout 80 g dried apricots 200 g yellow peppers 200 g carrots Also: about 300 ml oil for frying
For the mint yogurt sauce: 250 g natural yogurt 2 stalks of mint 1 tbsp lemon juice Salt and pepper Fresh garlic to taste Other ingredients for the salad and topping: 2 handfuls of mixed lettuce Half a yellow bell pepper Half a red bell pepper Half a red onion Half a bunch of flat-leaf parsley Lemon Organic sesame dressing
Recommended products and cooking accessories
The preparation
Pita breads: First leave the Lievito Madre to develop for a few hours until it has doubled in volume. Then add the wheat flour and water to the pre-dough and start kneading. Only add the salt after a few minutes and continue kneading. Finally, add the olive oil and knead the dough intensively until it can be stretched out very thinly without tearing. Our tip: Do the "window test": the temperature of the dough should be around 24 °C. Leave it to mature whole for an hour before weighing out 150 g pieces, shaping them into rounds, placing them on a well-floured cloth, covering them with foil and storing them overnight at room temperature. On the baking day, spread the dough pieces out with a rolling pin, bake on a contact grill heated to maximum temperature for 2 to 3 minutes, turning once. Fill while still warm and serve immediately. The following procedure applies to the yeast dough alternative: Dissolve the yeast in the water, then add the flour and knead just until everything is well combined. The temperature of the dough should be slightly above room temperature. All further steps as described above Beluga lentil falafel: Wash the beluga lentils thoroughly, drain well and soak overnight in apricot nectar and water. Finely chop the red onion, coriander greens and parsley, add salt and ras el hanout and puree the onion and herb mixture together with the soaked lentils using a hand blender. Finely dice the apricots, peppers and carrots and fold into the lentil mixture. Shape into small balls using an ice cream scoop or moistened hands and fry in a pan with oil. Our tip: If you don't like frying, place the falafel balls on a greased baking tray with some space between them and put them in the oven at 195 °C fan oven for about 25 min Mint yoghurt sauce: Put the yoghurt in a small bowl. Season to taste with a tablespoon of lemon juice, salt and pepper. Pluck the leaves from two stalks of mint that have been washed and shaken dry and weigh them finely. Add to the yogurt and mix well. Add finely chopped or crushed garlic to taste. Note: The higher the fat content of the yoghurt, the thicker the sauce will be And this is how to fill your homemade pita: Wash the salad. Cut the bell pepper and onion into thin strips. Cut open the freshly baked flatbread to create a pocket and spread the bottom half with about three tablespoons of mint yoghurt sauce. Place some lettuce, peppers and onions inside. Place three falafels per pita on the vegetables, cutting the balls in half first if necessary. Garnish with some coarsely chopped flat-leaf parsley and a dash of sesame dressing - and enjoy! If you like, serve with an eighth of lemon.