500g diced lamb
3tbsp mild chilli dukkah
150g snow peas
1tbsp olive oil
1 large lebanese bread
1tbsp olive oil
2tbsp olive oil
1tbsp malt vinegar
1 clove garlic
2tsp pomegranate syrup
1tbsp tahini paste
Mix the sauce ingredients in a blender and blend until creamy. Set aside.
Slice the lamb cubes into fairly thin slices across the grain, roll in dukkah, press down hard to make sure plenty of the dukkah adheres. Cut snow peas into two or three pieces, slice celery into thin crescents.
Cut tomatoes into quarters and set aside until plating up.
Roll the bread tightly and slice in 5mm (1/4") slices, tease apart.
Heat the first 1tbsp oil in a non-stick pan until smoking, then place the lamb pieces in, sprinkle with the salt and fry until crisp, turn over and fry other side until crisp. Add the snow peas and celery, toss until snow peas are bright green and almost cooked but still crisp. Remove from pan and drain on paper towel or another piece of bread. Don't deglaze the pan, go to the next step.
Add the next lot of olive oil to the pan from above, toss in the bread, and toss every few minutes until the bread is golden to brown and crispy. Put in a large bowl, add the meat and vegetables, and toss together.
Place a serving on a plate, drizzle with the dressing mixture, drop several pieces of tomato and some sprouts on as garnish. Serve immediately while bread is crispy.
This will make a nice hearty entree sized dish for four people. Bread goes soggy pretty quickly with the moisture from the meat and the dressing so serving quickly (tossing the ingredients at the table even) is important for a good dish.
I've made this with beef and pork and kangaroo as well, they all work with this mix. Don't know that fowl would work, but it probably would. Lamb is the most authentic, in what is otherwise a very non-authentic recipe.