이집트 마늘 새우 플랫브레드

이 레시피 정보

This hand-held flatbread borrows the spice logic of Egyptian coastal cooking, where shrimp from the Mediterranean and Red Sea coasts gets a quick, punchy treatment with garlic, cumin and lemon rather than a heavy sauce. It's designed to be fast: the shrimp cooks in minutes, and the whole dish comes together while the flatbread is still warm from the oven or skillet. The technique is straightforward but has one important detail — garlic is added toward the end of cooking, not the beginning, so it turns fragrant and golden rather than bitter and burnt. The shrimp itself needs only 2-3 minutes per side; overcooking is the most common mistake and turns it rubbery. Piled onto warm flatbread with parsley and a heavy squeeze of lemon, this makes an easy, quick dinner or a shareable starter, and works equally well as a filling for pita pockets.

재료

서브 4

• 500 g새우(껍질을 벗기고 갈라진)
• 3 tbsp올리브 오일(나누어진)
• 5 cloves마늘(다진 것)
• 1 tsp지상 커민
• 0.5 tspchili flakes
• 1 tsp좋은 바다 소금
• 0.25 tsp후추
• 4 piecesflatbread(pita or similar, warmed)
• 0.33 cup파슬리(다진 것)
• 2 tbsp레몬 주스

조리법

1. 1

   플랫브레드를 데워주세요

   Warm the flatbread in a dry skillet or a 180C (350F) oven for 3-4 minutes until soft and pliable. 따뜻하게 유지하려면 수건으로 싸십시오.

2. 2

   Season the shrimp

   Pat the shrimp dry and toss with salt, pepper and chili flakes.

3. 3

   새우를 볶으세요

   Heat 2 tablespoons of oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and just opaque.

   Pull them off the heat the moment they curl into a loose C shape — a tight O shape means they're overcooked.

4. 4

   마늘을 추가하세요

   Reduce heat to medium, push shrimp aside, add remaining oil and garlic and cumin. Cook 30-45 seconds until fragrant, then toss everything together.

5. 5

   마무리 및 조립

   Remove from heat, stir in lemon juice and half the parsley. Pile the shrimp onto the warm flatbread, top with remaining parsley, and serve immediately.

변형

• •

  附注: 是的。

• •

  ヴェディ・ラルティコロ: ヴェディ・ラルティコロ: ヴェディ・ラルティコロ:

• •

  重要:安全状况を确认してください。

저장

Best eaten fresh, as shrimp toughens on reheating. If needed, refrigerate the cooked shrimp separately from the bread for up to 1 day and reheat briefly in a hot pan just until warmed through.

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