- Soy yogurt 3 tbsp
- Kalamata olives 3 tbsp
- Garlic 2 cloves
- Olive oil
- Salt
- Pepper
- Juice of 1 \ 5 lemon
- Dill
- Eggplant 1 pc
- Tomato 2 pcs
- Red sweet pepper 3 pcs
- Red hot pepper 1 pc
- Water 100 ml
- Flour 180 g
- Oil
- Salt
- Onion Mars 1 pc
- Salt
- Sugar
- Olive oil
- Apple cider vinegar
- Sumac
- Parsley leaves
- Salad mix
- Mint leaves
- Dried tomatoes
Mix sifted flour, salt and water. Knead until smooth. Wrap the dough with cling film and leave for 30 minutes.
Cut the onion into rings, add salt, sugar, olive oil, vinegar and sumac. Add chopped parsley leaves.
To prepare vegetable caviar, wash the vegetables and put them on the coals for 5-10 minutes, bake well, allow to cool. Peel the vegetables, chop finely and fry in oil for 7 minutes. Add salt, black pepper, coriander and lemon juice.
To prepare the sauce, grind in a mortar olives, garlic, oil and salt. Add yogurt, chopped dill, juice of half a lemon, ground pepper and mix.
Divide the minced meat into three equal parts and shape into sausages. Bake on the grill for charcoal for 5 minutes.
Cut the dough into three parts and roll each one out. Lay out on a frying pan. As soon as the dough sticks - turn it over, fry until golden brown. Turn over again and fry until done.
To serve dishes, place on pita bread in turn: vegetable caviar, kebab, onion, salad, sauce. Sprinkle with dried tomatoes.
