Lebanese Quinoa Kofta Wrap (by Chef Peter Ayub @ Sense of Taste Chef School)

Yields4 Servings
For the Lebanese Flat Bread
 1 ¾ cups Bio XXI Pizza or Bread Flour Premix
 ½ cup Warm Water (30-35 degrees Celsius)
 1 tsp Dry Yeast
 ¼ tsp Sugar
 2 ¾ tsp Brine (3/4 tsp salt dissolved in 2 tsp water)
 1 ½ tsp Olive Oil
For the Quinoa Kofta
 1 Bio XXI Quinoa Nuggets Premix (use a full packet)
 2 tbsp Pesto Princess Chermoula Paste
 1 ¼ cups Water
 2 tbsp Fresh Parsley (finely chopped)
 1 Red Onion (medium sized, finely chopped)
 Olive Oil (for frying)
 Sumac powder (to taste, for flavoring the frying oil)
For assembling the Wrap
 Cherry Tomatoes (roughly chopped)
 Red Onion (finely sliced)
 Fresh Mint (roughly chopped)
 Balsamic vinegar
 Salt & Pepper (to taste)
 News Paper (or baking paper or any other wrapping paper)
 Pesto Princess Humus (take your favorite flavor)
Making and Grilling the Lebanese Flat Breads
1

Pre-heat a grill or a grill pan (use a large frying pan if you don't have a grill or a grill pan). The grill should be hot!

2

Pour the flour, the water, the olive oil and the yeast in a mixing bowl and mix until all ingredients have combined.

If you use a machine, use a slow speed.

The dough will be quite dry.

3

Add the brine and mix until combined.

4

Divide the dough into 3 or 4 parts and shape into flat discs (this makes it easier to roll out and flatten later).

5

Place each dough disc between two sheets of baking paper and roll it out to a thin flat bread.

6

Grill each flat bread until golden, turning now and again to get an evenly cooked through flat bread.

Chef Tip: Place the ready flat breads on a damp dish cloth. This will keep them soft and bendable.

7

Put aside until it is time to assemble your wrap!

Making the Quinoa Koftas
8

Pour the Bio XXI Quinoa Nugget Premix into a mixing bowl, add the Chermuola Paste, the water, the chopped Parsley, and the chopped onion.

Use a stick mixer to blend it all together.

9

With your hands, make 4 koftas (sausage shaped, roughly as long as the flat breads' diameter) and let them rest for 5 minutes.

10

In a hot frying pa, add the olive oil and the sumac powder (to taste).

When the oil is hot, fry the koftas, turning them frequently to get an even frying. They should be golden brown with a crispy outer when done.

11

Set aside for the Wrap assembly.

Assembling the Wrap
12

Mix the Cherry Tomatoes, the Mint and the Red Onion in a bowl.

Sprinkle some balsamic vinegar, season to taste and stir lighltly.

13

Place a flat bread on the wrapping paper and smear 2 tbsp of Humus evenly on it.

14

Place some of the onion and tomato mix just off center of the flat bread and place a kofta on top of that.

The onion and tomato mix, as well as the kofta, should reach from one side of the flat bread to the other.

15

Fold the flat bread over the kofta and gently roll the wrap.

Ensure that the roll is firm as this will make it easier to eat.

16

Roll the wrap into the wrapping paper, fold the ends, and cut it it half.

Dig in and enjoy this juicy Lebanese Quinoa Wrap!

Ingredients

For the Lebanese Flat Bread
 1 ¾ cups Bio XXI Pizza or Bread Flour Premix
 ½ cup Warm Water (30-35 degrees Celsius)
 1 tsp Dry Yeast
 ¼ tsp Sugar
 2 ¾ tsp Brine (3/4 tsp salt dissolved in 2 tsp water)
 1 ½ tsp Olive Oil
For the Quinoa Kofta
 1 Bio XXI Quinoa Nuggets Premix (use a full packet)
 2 tbsp Pesto Princess Chermoula Paste
 1 ¼ cups Water
 2 tbsp Fresh Parsley (finely chopped)
 1 Red Onion (medium sized, finely chopped)
 Olive Oil (for frying)
 Sumac powder (to taste, for flavoring the frying oil)
For assembling the Wrap
 Cherry Tomatoes (roughly chopped)
 Red Onion (finely sliced)
 Fresh Mint (roughly chopped)
 Balsamic vinegar
 Salt & Pepper (to taste)
 News Paper (or baking paper or any other wrapping paper)
 Pesto Princess Humus (take your favorite flavor)

Directions

Making and Grilling the Lebanese Flat Breads
1

Pre-heat a grill or a grill pan (use a large frying pan if you don't have a grill or a grill pan). The grill should be hot!

2

Pour the flour, the water, the olive oil and the yeast in a mixing bowl and mix until all ingredients have combined.

If you use a machine, use a slow speed.

The dough will be quite dry.

3

Add the brine and mix until combined.

4

Divide the dough into 3 or 4 parts and shape into flat discs (this makes it easier to roll out and flatten later).

5

Place each dough disc between two sheets of baking paper and roll it out to a thin flat bread.

6

Grill each flat bread until golden, turning now and again to get an evenly cooked through flat bread.

Chef Tip: Place the ready flat breads on a damp dish cloth. This will keep them soft and bendable.

7

Put aside until it is time to assemble your wrap!

Making the Quinoa Koftas
8

Pour the Bio XXI Quinoa Nugget Premix into a mixing bowl, add the Chermuola Paste, the water, the chopped Parsley, and the chopped onion.

Use a stick mixer to blend it all together.

9

With your hands, make 4 koftas (sausage shaped, roughly as long as the flat breads' diameter) and let them rest for 5 minutes.

10

In a hot frying pa, add the olive oil and the sumac powder (to taste).

When the oil is hot, fry the koftas, turning them frequently to get an even frying. They should be golden brown with a crispy outer when done.

11

Set aside for the Wrap assembly.

Assembling the Wrap
12

Mix the Cherry Tomatoes, the Mint and the Red Onion in a bowl.

Sprinkle some balsamic vinegar, season to taste and stir lighltly.

13

Place a flat bread on the wrapping paper and smear 2 tbsp of Humus evenly on it.

14

Place some of the onion and tomato mix just off center of the flat bread and place a kofta on top of that.

The onion and tomato mix, as well as the kofta, should reach from one side of the flat bread to the other.

15

Fold the flat bread over the kofta and gently roll the wrap.

Ensure that the roll is firm as this will make it easier to eat.

16

Roll the wrap into the wrapping paper, fold the ends, and cut it it half.

Dig in and enjoy this juicy Lebanese Quinoa Wrap!

Lebanese Quinoa Kofta Wrap (by Chef Peter Ayub @ Sense of Taste Chef School)
This entry was posted in . Bookmark the permalink.

Leave a Reply

Your email address will not be published.