Amanda’s Sheet Pan Kebab Laffa

Photo credit: Sivan’s Kitchen

Farm Angel Amanda dropped this meal off at the farm last week. What a gift to give! Put this one on your list of ways to brighten a friend’s day. No skewers or grill, all the flavor.

Kebab:

• 1 bunch Old Dog parsley

• 1 large Old Dog onion

• 3 cloves Old Dog garlic

• 1 Old Dog red pepper

• Optional: 1 jalapeño

• 1 lb ground meat (any)

• ¼ cup tomato paste

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 teaspoon paprika

• 1 teaspoon turmeric

Salad:

• 2-4 Old Dog tomatoes (wedges)

• 1 Old Dog onion (slices)

• 1 bunch Old Dog parsley (chopped)

• Juice of 1 lemon

• 2-3 tablespoons olive oil

• 1 teaspoon salt

• Optional: ½ teaspoon sumac

Tahina:

• 1 cup sesame paste

• 1 cup cold water

• Juice of 1 lemon

• 1 teaspoon salt

To Serve:

• Flat pita, cassava flatbread, or rice

How to make it:

• Preheat oven to 425°F.

• Blend parsley, onion, pepper, garlic (and jalapeño) until mushy. Strain well, mix with meat, tomato paste, and spices.

• Spread on oiled sheet pan ½ inch thick. Score into strips/squares. Bake 15 minutes, then broil 3-5 minutes to brown.

• Toss tomatoes, onion, and parsley with olive oil, lemon, salt (and sumac).

• Whisk tahina ingredients until creamy.

• Build your laffa: Roll the kebab, salad, and tahina. Devour.

Recipe inspired by Sivan’s Kitchen.