Recipe for 4 sandwiches
Makloub, my favourite Tunisian sandwich, first of all what is it? Makloub is a sandwich that is an extremely popular street food in Tunisia. So basically, it is flatbread stuffed with cheese, mayonnaise, harissa, grilled turkey, and a choice of toppings that include: onion, tomatoes, iceberg lettuce, olives and cucumber. This sandwich can also be made with either grilled or fried chicken.
The best way to eat this beauty is to wrap the bottom with foil, like it is done in Tunisia and serve with a side of french fries. So are you ready for this, let’s begin…
Ingredients:
For the flat bread:
o 300 gr all-purpose flour
o 70 gr plain yogurt (regular or Greek style)
o 2 Tbsp extra virgin olive oil
o 6 gr yeast
o 7 gr baking powder
o 1 tsp sugar
o 1 and ½ tsp salt
o 100 ml to 150ml water, lukewarm
For the chicken:
o 300 gr or 4 slices Turkey breast steaks, sliced into medium pieces
o 1 tsp mustard
o ½ tsp ground ginger
o Salt and pepper, to taste
o ½ lemon juice
For the toppings:
o 1 Tomato, sliced
o 1 Onion, sliced
o 120 gr Iceberg lettuce, chopped
o ½ Cucumber, sliced
o 4 Slices Emmental cheese (1 slice for each sandwich)
o 100 gr mozzarella, grated
o Some olives, green or black
o ½ cup mayonnaise
o Harissa, to taste
Instructions:
1 - Make your flatbread : in your stand mixer add the dried yeast, baking powder, sugar, flour, salt, olive oil, yogurt and pour the warm water (If you don’t have a stand mixer you can use a large bowl and mix the ingredients together with a wooden spoon, until a dough starts to appear then follow the next step);
2 - Beat and knead the dough with your stand mixer for about 7 minutes (if you are using your hands turn the dough out into a floured surface and knead for about 10 minutes);
3 - Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm area for about 90 minutes or until it doubles in size (if you are using your hand, place the dough in a bowl, cover it and let it rise), No worries if the dough is sticky it’s normal, the flour will absorb the water! Meanwhile prepare your toppings ;
4 - Prepare the chicken and toppings while the dough is resting : Season the turkey with salt, pepper, mustard, ground ginger and poor the lemon juice. cover with foil and let the chicken absorb the flavours;
5 - Wash and slice your vegetables and set aside;
6 - Finish the flatbread : After resting, place the dough on a slightly floured surface, divide into 4 equal balls and place on a floured plate or tray. Cover with kitchen towel and allow to rest for 20 minutes. Meanwhile grill your turkey breast until lightly browned on both side;
7 - It’s time to cook your flatbread: Heat up a non-sticky frying pan on medium heat. Flour your workspace and place one ball of dough. Roll out into 3-4 mm thick (one dough at a time);
8 - Place the dough in the pan and cook for 1-2 minutes until the underside is slightly golden, flip with spatula then cook the other side. As soon as you flip it, put one slice of Emmental cheese, mozzarella, and some chicken à the dough will cook from the other side while the cheese is melting, let cook for 2 minutes or until it takes a nice golden-brown colour;
9 - Remove, set aside and repeat with the remain dough;
10 - Assembling the Makloub: on your flatbread spread mayonnaise and harissa as much as your tender tummy can handle, next add your toppings in any order you’d like: onion, tomatoes, lettuce, cucumber, olives or any other toppings your heart desires;
11 - Last close it and wrap the half bottom with foil and serve right away with a side of French fries, the sandwich should be served warm. Eat and enjoy, it is so delicious 👌.
Tips and Notes:
If you have any leftover, you can wrap the sandwich and keep it in the fridge for up to 2 days.
Be careful to put the salt far aside from the yeast, as the salt kills the yeast.
All-purpose flour may be substituted by 00 type flour or bread flour.
It is important that you use lukewarm water for the dough - Lukewarm water is neither hot nor cold - it is only slightly warm - to test the water: if you run the water on your wrist, it should feel slightly warmer than your body temperature (but not too hot), then it is perfect for the yeast.
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