💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables with the olive oil, cumin, smoked paprika, turmeric, cinnamon, salt and black pepper.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Roast the vegetables in a hot oven (220°C / 430°F) 25–30 minutes, turning once, until the cauliflower turns golden.
OvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
5
Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.
Jar
💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
6
Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
7
Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.
💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
8
Move to the fridge: the cold stops the fermentation.
Refrigerator
9
Fill the pitas with the vegetables, the tahini and the pickles, sliced.
497calories
17 gprotein
57 gcarbs
21 gfat
● protein 14%● carbs 47%● fat 39%
Per serving, servings (calculated for this version)
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
