This little recipe is just a follow up of my awesome story “The Con Artist”. I hope you read it, because the following recipe is going to make a lot of sense; well, at least, I hope so. You see, when we grew up in the unforgiving world of Rock’n’Roll fueled, penny less like many in the city of Rennes, administrative Capital of Brittany ( we all know Quimper is the real one!), we young Bretons had to treat each other once in a while. As I am writing these words, I noticed that a little red zig-zag appeared underneath the noun; this aggravates me greatly! Anyhow, it also appear to happen for the word “Zigzag” … Sigh! We drank bear during concerts and gigs and yet, we didn’t go to the temptation of “Mr Mc”… If we were lucky enough to have a few credits left, we went to the Lebanese, the Turks or even the Greeks for a soaking Shawarma. There was many different names for it, especially on St Anne’s square, our hunting ground, but we didn’t care… Our left wing upbringing made us all friends… 22 Francs for a Shawarma or a Djeros? Big money then for the poor, but we valued what was good to us!
Some of us even dedicated a song to the jolly sandwich, Harvey and brother Gael… Good times really! I decided to do a vegetarian version as I am off meat for some personal reasons, I hope you like it!
For The Chickpeas:
- 200g of organic cooked chick peas
- 1 small red onion chopped
- 1 clove of garlic
- Few leaves of fresh mint
- Black pepper
- A pinch of Fleur de Sel
- 1/2 a lemon juice
Gently blitz all the ingredients in a blender, not too much! You need a bit of texture there…
For The Dressing…
- Two large tbsp of kefir yogurt
- Olive oil
- Fleur de sel
- Fresh mint
- Black pepper
- 1/2 a lemon
For The Dough:
- 100 g of chestnut flour
- 100 g of Buckwheat flour
- Salt
- olive oil
- Water
Mix the dough with the two flours, with salt and water and let it rest… Now, you need too look at your chick pea mix, ready to fry…
So, all the ingredients are ready, this is how it goes…
First, make little cakes with the chick pea mix and fry with olive oil… Set aside when done…
Et voila once cooked…
Pour the dough on a very hot pan cake pan and spread gently, the Breton way…
The dough should start to look like this, after a couple of tosses…
Lay some fresh leaves first, then a bit of dressing, the wee chick pea cakes then and a bit more minty dressing…
An extra bit for the road…
Since things have changed and that I do not have the lip for meat anymore – especially lamb- I hope you will enjoy this recipe, revisited and from times gone by… Our hearts were in the right place… So were our livers!
Keep Well and Eat Happy…
Slán Tamall,
Franck
Hungry Breton 
That’s a new one on me. Looks good, though. 👀🍃
A bit like a kebab I guess; Thank you! 😉
Looks worth a try.
[What i remember of the ‘shoarma’ i got in the eastern mediterranean is the overwhelming (read: overpowering) smell and taste of coriander.
I remember a minty taste, yes, coriander is not for everyone! Thank you, I never know which spelling to use! 🙂
Hey Franck, i honestly did not try to correct your spelling, this is how i saw it spelled (in English) over there and (in Dutch) over here.
Dutch wikipedia says:
Shoarma (Arabisch: شاورما, Hebreeuws: שווארמה)
Oh I know that, I saw both of them being written 🙂