Luke’s Laffa Recipe

LAFFA, SPICY FENNEL SAUSAGE, SUMAC RANCH & FERMENTED CHILLIES

This recipe will make 4 with some leftover bits to use wisely in the future.

Fermented chillies

Red chillies x 500g

Prepare this a week before you want to make this recipe. Finely chop/slice or blitz in a food processor, then in a bowl weigh the chilli pulp and add 2% castor sugar and 2% table salt of the final weight. Cling film and leave out at room temperature to ferment. After a week they’ll taste nice and funky. They can now go in the fridge.

Fennel Sausage

Ground pork shoulder x 500g

Pork fat x 100g

Toasted, roughly crushed fennel seeds x 5g

Garlic cloves, finely chopped x 50g

Pul Bieber x 15g

Cracked black pepper x 15g

Table salt x 12g

In an appropriately sized bowl, mix all the ingredients together then leave it in the fridge ’til you’re ready to use it.

Tahini Sauce

Tahini x 200g

Water x 150g

Whisk all of the above together until you get a nice smooth sauce. Get yourself a squeezy bottle and bottle your sauce, you can get all cheffy with it later.

Sumac and Herb Ranch

Buttermilk x 600g

Natural yoghurt x 75g

Mayo x 75 g

Dijon mustard x 50g

Garlic cloves, grated on a micro plane x 5

Your choice of hot sauce x 25g

Dill, finely chopped x 20g

Parsley, finely chopped x 20g

Chives, finely chopped x 20g

Sumac x 20g

Mix all the ingredients together and pop in a squeezy like your tahini mate.

Spice mix

Sumac x 25g

Nigella seeds x 15g

Urfa chilli flakes x 20g

Pul Bieber x 10g

Mix all of the above together.

Method

Pre heat your oven to 250c. If you have a wood-fired oven at home, well you’re very lucky! Get a frying pan smoking hot and add some rapeseed oil. Next, crumble in the sausage mix a bit at a time so it fries nicely . Don’t overcrowd the pan as it will steam and not fry. Fry in batches and leave to one side.

On each Laffa bread squeezy your tahini on. Sprinkle on the sausage meat. Cook in the oven till the Laffa is nice and crispy. Remove from the oven. Squeezy over the ranch. Spoon over some chilli. Sprinkle over some spice mix. Finish with some chopped parsley.