Dunster needs his dosage of “Shoarma in Pita Bread” once in a while and he wanted it again a few days ago. There was some leftover shoarma meat and I’d seen a budget recipe in a supermarket magazine just the week before. Thus, Shoarma, Cabbage & Mozzarella Tart came into existence.. 🙂
Recipe adapted from “Boodschappen – April 2014”
- 6 pcs ready-made puff pastry, 10x10cm each, defrosted
- 2 spring onions, sliced into rings
- 1 red capsicum, deseeded and sliced into strips
- 500g prepared shoarma meat
- ¼ pointy or round or chinese cabbage, sliced thinly
- 1 large ball mozzarella, cut or pinched into small pcs
- a handful grated cheese – optional
- garlic mayonnaise – to serve
- Pre-heat oven to 180C. Line a square or round baking pan with aluminium foil and then baking paper.
- Put puff pastries slightly overlapping on lined baking pan with edges slightly up the sides. Press seams to seal tightly onto overlapping pastry.
- Heat oil in a wok and fry onions and capsicum for a few mins.
- Add shoarma meat and stirfry together for abt 3 mins.
- Then add in cabbage to the mix and fry for another 2 mins.
- Season with salt and pepper, to taste. Put shoarma and cabbage mix in a strainer above a bowl to strain out the sauce.
- Prick pastry with a fork all over (to keep pastry from puffing too much) and sprinkle shredded mozzarella all over puff pastry.
- Then spread shoarma meat and cabbage mix on top of mozzarella.
- Bake in preheated oven for 15 mins in the middle of oven.
- Then cover tart with aluminium foil and bake for a further 10 mins.
- Serve immediately with some garlic mayonnaise.
- Make garlic mayonnaise: 150 ml yogurt, 2 cloves minced garlic, salt, pepper and chopped parsley.
- Sprinkle grated cheese all over just after baking and grill it for a few mins.
- Use other green-leafed vegetables instead of cabbage, e.g. andivie, spinach or pak-choi.
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