Preheat the oven to 200 ° C.
- Peel and chop the shallot, garlic and coriander. Wash and dry the lemon, then remove the zest using a peeler. Mix everything with the veal, egg yolk and breadcrumbs. Salt and pepper.
- Make around thirty dumplings then bake them in the oven for 15 minutes at 200 ° C or in the pan for 18 minutes over medium heat, stirring regularly for even cooking.
- Prepare the yogurt sauce: chop the mint and collect the juice of half a lemon, then mix with the 2 yogurts.
- Prepare the salad: cut the tomato and cucumber into cubes, mix the lemon juice with the olive oil, the soy sauce and the previously chopped parsley, then season with salt and pepper.
- Make the sandwiches: open the pita bread without cutting it completely in half so that you can garnish it. Inside, put a drizzle of olive oil, a little yogurt sauce, the tomato and cucumber salad, then add 4 or 5 veal meatballs. Add a little yogurt sauce on the dumplings, slide a few pickles, and garnish with a few cilantro or arugula sprigs as desired.
Tip: it is possible to replace pita bread with a fajitas cake
The little extra from Chef Alexis Braconnier: make your pita bread and pickles!
> Pita Breads
- 500 g of bread flour
- 30 cl of lukewarm water
- 20 g fresh yeast (2 tsp)
- 1 C. sugar
- 10 cl of olive oil
- 1 C. salt
- 1 C. ground cumin (anise seeds or ground coriander optional)
- Dissolve the yeast in lukewarm water.
- In a bowl, combine the flour, salt, sugar, olive oil and cumin.
- Pour the yeast and water on the flour, knead until you get a smooth and elastic mixture.
- Cover with a damp cloth or cling film, and let rise in a warm place until the dough doubles in size.
- Drop the dough by crushing it with your fist.
- Divide the dough into several balls (about 10 balls), place them on a lightly floured work table and let stand for 15 minutes so that they are easy to spread.
- Lower the balls into 15 cm diameter circles and cover with a clean cloth, let rise for 1 hour.
- Lightly brush the breads with water then bake at 250 ° C for 8 minutes. Wrap them in a cloth when taken out of the oven.
- 15 cl of white balsamic vinegar or rice vinegar
- 100 g of sugar
- 1 red onion
- Peel the onion, cut into rings and put in a bowl.
- Boil the sugar and vinegar, then pour over the onion rings.
Recipe text: Interbev Veaux / Alexis Braconnier
Photo credit: Interbev Veaux / Amélie Roche