"Chouwarma" with mint yoghurt sauce

Pierre Bleuzé and Antoine Dacquin offer their vegan interpretation of the traditional Turkish kebab. A "chouwarma" with mint yoghurt sauce to be found at Saisons - Cave à manger.

serves 4

Preparation time: 30 min

Cooking time : 30 min

Rest : 48 h

1 white cabbage
150 g kale leaves (or red cabbage)
Butter
200 g yoghurt
1 bunch mint
salt and pepper

Dill vinegar

1 bunch dill
White vinegar

Mint oil

Mint leaves
Sunflower oil (or grapeseed oil)

1 - Prepare the dill vinegar: infuse dill in white vinegar for a few days at room temperature. The longer you wait, the better.

2 - Prepare the mint oil: infuse a few mint leaves in an oil such as sunflower oil or grapeseed oil, in a saucepan over low heat (80°C max.) until the oil tastes of mint.

3 - Prepare the chawarma (vegetarian version) : remove 4 large leaves from the white cabbage. Plunge them into a pan of boiling water for 3 to 5 min, until the leaves are tender. Cut the rest of the cabbage into 4 and chop. Melt some butter and cook the cabbage until it's nice and melty, adding salt to taste.

4 - Th inlyslice the kale (or red cabbage)leaves and season with 3 tbsp. dill vinegar and 6 tbsp. mint oil. Add salt to taste.

5 - Prepare the yogurt sauce: mix the yogurt with the finely chopped mint and 3 tbsp. dill vinegar.

6 - To serve: arrange the kale on the white cabbage leaves and pour over the yoghurt sauce. Serve.

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read