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Rolls:

  • Olive oil 100.0 ml
  • Onion, sliced 500.0 g
  • Spinach 350.0 g
  • Sumac 40.0 g
  • Cumin powder 5.0 g
  • Salt 5.0 g
  • Jackfruit, young, pulled 500.0 g
  • Pine nuts, toasted 20.0 g
  • Saj bread, large 3.0 pc

Tahini Pomegranate Sauce:

  • Tahini, paste 150.0 g
  • Ice water 200.0 ml
  • Garlic, minced 10.0 g
  • Pomegranate molasses 30.0 g
  1. Rolls:

    • Saute onion with olive oil until translucent.
    • Add spinach, seasoning and cook for another minute.
    • Remove from heat and mix in the jackfruit.
    • Add the toasted pine nuts.
    • Cool completely.
    • Cut bread in triangle shape and roll.
    • Bake in the oven at 180°C for 12 minutes or until golden crisp.
    • Serve with tahini sauce and pomegranate molasses.
  2. Tahini Pomegranate Sauce:

    • Using a blender, mix all ingredients together until smooth mixture.