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with Elly Pear
4 tbsp olive oil
1 medium onion, very finely sliced
½ tsp sea salt flakes
410g can jackfruit pieces in water, drained
4 tbsp Belazu Shawarma Paste
2 tsp lemon juice
To serve (optional)
4 flatbreads, warmed
Greek yogurt or tzatziki
Cucumber, halved, deseeded and thickly sliced
Cherry tomatoes, quartered
Pickled red cabbage or red cabbage, finely shredded
Red onion, very finely sliced
About 20 cooked oven chips, plus extra to serve
1. Heat 3 tbsp oil in a large lidded saucepan over a medium heat. Add the onion and the salt. Stir and replace the lid. Cook for 8-10 minutes, stirring regularly, until softened.
2. Mix the drained jackfruit with the shawarma paste, remaining 1 tbsp oil, lemon juice and 125ml water in a bowl. Season.
3. Add the mixture to the pan with the onions. Stir well, reduce the heat to low and replace the lid. Cook for 20 minutes, stirring occasionally, then remove the lid and increase the heat to medium. Cook for 10 more minutes and allow to char in places.
4. Stir well, then use 2 forks to shred the jackfruit. Stir everything together well before serving in warmed wraps, piled up with some or all of the suggested toppings.
Elly’s tip Although it would give the finished dish a very different flavour, you could use all sorts of different spice pastes here. Something like a madras curry paste would work just as well.
Typical values per serving:
(with flatbread) 1 of your 5 a day
This recipe was first published in April 2020.
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