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Category Snacks & fingerfood

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  • 35 minutes
  1. 1 onion
  2. 300 g soy fricassee
  3. 3 tbs olive oil
  4. 1 ts dried thyme
  5. 1 ts dried oregano
  6. 1/2 ts cumin powder
  7. 1 ts mild paprika powder
  8. salt, pepper
Yogurt sauce:
  1. 1 clove of garlic
  2. 100 g feta
  3. 150 g greek yogurt
  4. 1 ts AMC Umami (or a little soy sauce)
  5. salt, pepper
To serve:
  1. 4 Pita pockets
  2. 150 g vegetables cut into strips (e.g. carrots, white and red cabbage)

1. Peel and halve the onion, then cut into thin slices. Mix with all the rest of the fricassee ingredients, cover and marinate for about 30 minutes.

2. For the yogurt sauce, peel garlic and cut into pieces, also cut feta into pieces.

3. Puree both to a smooth sauce along with yogurt and AMC Umami and season to taste with salt and pepper.

4. Heat the pan on highest level up to the roasting window, switch to a low level and roast fricassee until pale brown, turning occasionally.

5. Briefly toast the pita bread pockets as desired and fill with the fricassee, vegetables and yogurt sauce.

This recipe has been tested and approved by AMC.

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