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SHAWARMA DUCK CAKE
PINE NUTS TARATOR
Serves 1 Prep/cooking 30 mins
PINE NUTS TARATOR
• 300g pine nuts • 2 garlic cloves • 2 lemons for juice • 3 slices bread (pain de mie) • Water • Salt Mix all of the ingredients together and adjust the texture with water (for a more liquid texture, add more water).
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DUCK SHAWARMA MARINADE
DUCK SHAWARMA MARINADE • 1 whole duck • 2g mastic • 3 oranges, zested • 75g olive oil • 750g orange juice • 75g sunflower oil • 5g oregano • 100g white vinegar • 25g shawarma • 100g red vinegar spices • 75g onion • 3g cardamom • 15g garlic powder • 250g onion wings • 7g coriander powder • 50g lamb fat • 20g salt Mix all of the ingredients and marinate the duck for at least 12 hours; bake in a pre-heated oven at 220°C for around 20 minutes. [1] Once baked, shred the duck. [2] In a sauce pan, place the lamb fat and the onion wings; stir until tender and bright (shiny). [3] Add the shredded duck and mix well with a spoon.
DOUGH
• Filo pastry dough • Clarified butter • Black and white sesame seeds [1] On a counter table, spread a sheet of filo pastry. [2] Brush with clarified butter. [3] Then place another sheet on top. [4] Cut the dough into rectangular pieces. [5] Place the layer in a cooking mould, then add another layer (repeat above process) making sure that the mould is well covered by the pastry layers from all sides. * Make sure you have extra inches of the pastry
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DOUGH
coming out of the mould (to be used as a cover once the filling is in place).
[6] Brush the bottom and sides of the filo with clarified butter. [7] Fill the pastry dough with shredded duck filling and soak with the pine nuts tarator. [8] Use leftover pastry to cover the filling; brush with clarified butter. [9] Spread some sesame seeds on top. Bake at 180°C heated oven until golden. [10] Serve with salad, pickles and pine nuts tarator.
10 Winter issue 2016 | Taste & Flavors