You’re undoubtedly familiar with cream puffs. This recipe is a variation on that classic, using…
Pita bread pulled jackfruit
Nowadays, young, green canned jackfruit is often used as a meat substitute, for example, to make pulled jackfruit from it. But did you know that you can also use the fresh, yellow, ripe variant to make pulled jackfruit on your Big Green Egg? As far as we’re concerned, this sweet, fresh flesh is actually preferable. If you do use young jackfruit in your dish, make sure to properly rinse it before preparation. Bake it about 5 minutes longer on your kamado and use forks to pull the flesh of the jackfruit before you fill your pita bread with it.
INGREDIENTS
INGREDIENTS BUNS
3 kg fresh, ripe jackfruit
3 tbsp ginger syrup
8 pita buns (or make them yourself)
1 sprig of basil
SHAWARMA SPICES
5 g cloves
10 g black peppercorns
10 g coriander seeds
10 g mustard seeds
5 g cumin seeds
10 g ground ginger
10 g garlic granulate
10 g Hungarian paprika powder
5 g smoked paprika powder (hot)
5 g ground turmeric
5 g ground mixed spices, such as five-spice powder or speculoos spices
10 g fine sea salt
IN ADVANCE
Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 190°C.
For the Shawarma spices, ground or rub finely, the cloves, the peppercorns, the coriander seeds, mustard seeds and cumin seeds in a spice mill, a coffee mill or use a mortar. Mix all ingredients for the Shawarma spices together and measure half a tablespoon. You can store the remainder in a sealed container for another time.
Clean the jackfruit by picking the flesh out of the skin, while doing this, also remove the seeds and the fleeces.
METHOD
Heat the Green Dutch Oven on the grid. Pour the ginger syrup into the pan and add the jackfruit and the shawarma spices. Mix well and place the pita breads on the grid to warm them. Close the lid of the EGG and cook the jackfruit 4-5 minutes; stir every now and then and close the lid of the EGG after each action.
In the meantime, pick the leaves of the sprig of basil.
Remove the Dutch Oven and the pita breads from the EGG. Cut the pita breads open, fill them with jackfruit and garnish with the basil.
Tip
Instead of using fresh jackfruit, you can also use young jackfruit, available in the supermarket. Make sure to rinse this thoroughly before preparation, and cook about 5 minutes longer than the fresh jackfruit in this recipe.
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