Lebanese Smoked Vegetable Sandwich

February 17, 2010 at 3:01 pm 7 comments

Past week we have been gorging on Mediterranean food. Made whole wheat Pita bread using Sanjeevkapoor’s recipe. They turned out quite good with ~ 80% puffing rate! Stuffed it with Falafel from the recipe here and topped it with Nupur’s Tahini sauce.

This was just a prelude to the party that we had to host. For the party I made some Pita bread stuffed with smoked vegetables (Lebanese smoked vegetable sandwich) and topped with a yoghurt-mustard dip both recipes from Nita Mehta’s mini cookbook ‘Low cal snacks’. This was a huge hit with the guests. I smoked the veggies on a charcoal fired grill.

The other items on the menu were Green Chana kebabs adapted from Ranjit Rai’s Tandoor-The great Indian Barbecue served with a spicy mint chutney, grilled white onions, skewered cheese and fruits (without grilling) glazed with ginger-brown sugar syrup and some delectable eggless dark Chocolate- Orange Mousse from Aparna’s recipe.

Thank you all the lovely recipe owners for making my party a hit! 🙂

Here’s the recipe for the Lebanese Smoked vegetable sandwiches adapted from Nita Mehta’s book:

Smoked veggies of your choice chopped (I used Red, Yellow bell pepper, mushrooms) ;all smoked directly on a charcoal fired grill.

Tomatoes smoked, skin removed and chopped (remove the seeds and the pulp)

Paneer (Indian cottage cheese) smoked/grilled and cubed (use the soft variety, I used Amul paneer)

Fresh oregano chopped

Fresh parsley chopped

Freshly ground black pepper

Chilli flakes (the original recipe did not suggest this but I added it to make the sandwiches spicier)

Salt to taste

Pita bread cut into quarter

Toss the smoked chopped vegetables and paneer cubes together. Add the chopped parsley, oregano, black pepper, chilli flakes and salt. Mix well.

Cut the Pita bread into quarters and stuff the smoked veggie mix. Top it with the youghurt mustard dip and serve immediately.

For the Yoghurt mustard dip:

Youghurt/curd

Mustard paste

Salt

Black pepper

I also added 1-2 tsps of some leftover Tahini paste

Whisk  all the ingredients together and serve with the smoked veggie-pita sandwiches.

Entry filed under: black pepper, Chilli, Cuisines of the world, flatleaf, For the little wonders, From the bakery, mustard, oregano, paneer, parsley, pepper, peppercorn, pita bread, Quick eats, salt, yoghurt.

Hot Cross Buns Summer salad

7 Comments Add your own

  • 1. Asha  |  February 17, 2010 at 6:19 pm

    YUM! Makes a great lunch, cooling and satisfying.

    Reply
  • 4. Deepa G Joshi  |  February 18, 2010 at 11:20 pm

    wow, the sandwich looks good and yummy.

    Reply
  • 5. Deepa  |  February 18, 2010 at 5:50 pm

    wow, the sandwich looks good and yummy.

    Reply

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