Makloub (Tunisia) on Sandwiches of History⁣

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often cheaper.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides a similar texture with fewer calories, while cabbage is economical.

Add semolina flour, white flour, salt, sugar, and yeast into a bowl.

Pour in 3/4 cup of warm water and mix until smooth, adjusting with more water or flour as needed.

Form the dough into smooth round balls and place on an oiled sheet, covering loosely with cling film for 10-15 minutes.

Oil a work surface and flatten a dough ball into a large circle, dot with butter, and sprinkle with semolina.

Fold the dough like a business letter, adding more butter and semolina, then set aside.

Heat a griddle and oil a pan, press out the folded dough until double in size, then cook on both sides until golden.

Char vegetables for Slata Mechouia until blistered, then steam in a bowl covered with cling film for 10-15 minutes.

Peel the skins off the charred vegetables, remove seeds, and pulse in a food processor until somewhat smooth, seasoning with salt and pepper.

Pound chicken breasts to even thickness, season with salt, black pepper, and turmeric.

Set up a dredging station with seasoned flour, egg, and breadcrumbs, then dredge the chicken.

Fry the chicken on both sides until cooked through, seasoning with salt after frying.

Assemble the Makloub by spreading mayonnaise and harissa on bread, adding ricotta cheese, sliced chicken, onion, tomato, cucumbers, grilled Slata Mechouia, and lettuce.

Cooking Techniques

Equipment Needed

Spice Level: