About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
25 mins

Bazaar
This is my version of a taco, but with all the punch and vibrancy you would associate with Middle Eastern flavours. You can substitute the halloumi for Indian paneer or tofu. The flatbreads alone are incredibly moreish – you may never buy shop-bought flatbreads again!

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2019 Sabrina Ghayour / Mitchell Beazley · Reproduced with permission. · Bazaar: Vibrant Vegetarian and Plant-Based Recipes by Sabrina Ghayour is published by Mitchell Beazley, £26.00, www.octopusbooks.co.uk. Photography by Kris Kirkham.
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  • Step 1

    Cut each block of halloumi into 4 thick, equal slices. Put the yogurt, grated turmeric, crushed garlic and lime zest into a bowl, add the lime juice and mix well. Season with salt and pepper. Leave the halloumi slices to marinate while you’re making the flatbreads.

  • Step 2

    Put all the flatbread ingredients, except the oil, into a mixing bowl and mix until a firm dough has formed. Wrap the dough in clingfilm and leave to rest at room temperature for 30 minutes.

  • Step 3

    To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside.

  • Step 4

    To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve.

  • Step 5

    When you’re ready to cook the flatbreads, preheat a large frying pan over a medium heat. Divide the dough into 4 equal portions and roll out each piece into a thin round, about 25cm in diameter. Brush the hot pan with olive oil and cook the flatbreads, one at a time, for about 45–60 seconds on each side, or until lightly browned.

  • Step 6

    In the same frying pan, heat a drizzle of vegetable oil over a medium-high heat. Add the marinated halloumi slices and fry for about 1 minute on each side, or until nicely browned.

  • Step 7

    Divide the halloumi between the flatbreads and dollop a generous amount of the harissa yogurt on top. Add the salsa and some pickled onions, then sprinkle over some pul biber. Roll up and serve immediately.

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