Michael Natkin'S Kouftikes De Prasa Sandwiches Recipe

Name: Michael Natkin'S Kouftikes De Prasa Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely shredded red cabbage; 1/2 teaspoon kosher salt; 1/4 cup white vinegar; Half a preserved lemon, finely chopped; 2 teaspoons harissa or Thai-style chile sauce (such as sriracha); 2 large leeks, white and light green parts only (about 12 ounces); 2 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt; 4 large eggs, beaten; 1/2 cup bread crumbs (preferably homemade); 1/2 teaspoon ground cumin; 1/4 teaspoon Aleppo pepper or cayenne; Pinch of ground cinnamon; Vegetable oil, for shallow frying; Flaky sea salt (such as Maldon); 4 pita breads, lightly toasted or grilled; 20 thin half-moons of cucumber; 1/2 cup thick Greek yogurt or labneh; Ground sumac; A handful fresh mint or cilantro leaves, torn

Servings: persons

2 cups finely shredded red cabbage
1/2 teaspoon kosher salt
1/4 cup white vinegar
Half a preserved lemon, finely chopped
2 teaspoons harissa or Thai-style chile sauce (such as sriracha)
2 large leeks, white and light green parts only (about 12 ounces)
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
4 large eggs, beaten
1/2 cup bread crumbs (preferably homemade)
1/2 teaspoon ground cumin
1/4 teaspoon Aleppo pepper or cayenne
Pinch of ground cinnamon
Vegetable oil, for shallow frying
Flaky sea salt (such as Maldon)
4 pita breads, lightly toasted or grilled
20 thin half-moons of cucumber
1/2 cup thick Greek yogurt or labneh
Ground sumac
A handful fresh mint or cilantro leaves, torn

1
Thoroughly toss together the cabbage, salt, vinegar, preserved lemon, and harissa. Cover and refrigerate for at least 2 hours, or up to 24 hours. Allow to return to room temperature before serving.
2
For the leek patties: Cut the leeks in half lengthwise and then into 1/4-inch-wide half-moons. Wash in 3 changes of water and dry thoroughly (a salad spinner works well for this).
3
Heat the olive oil in a large skillet over medium-high heat. Add the leeks and saute until tender and starting to shrivel, about 5 minutes. Transfer to a mixing bowl. (You can use the same skillet to fry the leek patties in a moment.)
4
Thoroughly mix the leeks, salt, eggs, bread crumbs, cumin, Aleppo pepper, and cinnamon.
5
Heat about 1/8 inch vegetable oil in the skillet over medium-high heat. When the oil is shimmering, drop in 1/4 cup leek batter with a measuring cup and use the back of the cup to smooth the patty into a circle about 4 inches in diameter. Repeat with remaining batter, making 8 patties total (fry them in two batches if necessary, adding a bit more oil as needed). Fry each patty until golden brown, about 3 minutes per side. Transfer to paper towels and season with flaky sea salt.
6
To finish the sandwiches: Place 2 leek patties on a pita. Top with a handful of the spicy cabbage, 5 cucumber slices, and 2 tablespoons Greek yogurt. Sprinkle a little sumac on the yogurt and scatter a few mint leaves over the whole sandwich. Repeat with remaining ingredients. Fold the pita over to eat as a sandwich. Serve immediately.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups finely shredded red cabbage, 1/2 teaspoon kosher salt, 1/4 cup white vinegar, Half a preserved lemon, finely chopped, and more.

Yes, Michael Natkin'S Kouftikes De Prasa Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Michael Natkin'S Kouftikes De Prasa Sandwiches

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