Lebanese club sandwich with crab, avocado and tabbouleh

Lebanese club sandwich with crab, avocado and tabbouleh

By
From
Moorish
Serves
4
Photographer
Mark Roper

With its pretty pastel shades and light, lemony flavours, this makes a terrific summer starter, or a posh lunch sandwich.

As with all club sandwiches, it’s really about the combination of textures and flavours. Here you get the scent of the sea from the crab and taramasalata, some spice and herbs from the tabbouleh, and crunchy freshness from the cucumber. The mini pitta breads really must be very fresh, but as they freeze well, the best thing to do is buy them when you see them and store them in the freezer until ready to use.

Ingredients

Quantity Ingredient
8 mini pitta breads
100ml Taramasalata
2 lebanese cucumbers, thinly sliced
200g fresh crabmeat
1 avocado, peeled, stoned and finely sliced
salt and pepper
lemon juice

Tabbouleh

Quantity Ingredient
1/2 cup parsley leaves
1 tablespoon mint leaves, finely chopped
1 tomato, finely chopped
1 shallot, finely chopped
1 tablespoon fine-grade white burghul, soaked in water for 10 minutes
A pinch allspice
A pinch ground cinnamon
salt and pepper
olive oil
lemon juice

Method

  1. To make the tabbouleh, put the parsley, mint, tomato and shallots into a mixing bowl. Squeeze the cracked wheat dry of as much water as you can. Add it to the mixing bowl and then add the spices, salt and pepper, olive oil and lemon juice. Mix well, then taste and adjust the seasoning if necessary.
  2. For each sandwich, you will need 2 mini pitta breads. Split them in half, spread one piece with taramasalata and layer with cucumber. Spoon on a tablespoon of crabmeat and cover with another piece of bread. Now layer with avocado, sprinkle with salt and pepper, squeeze on a little lemon juice and then dollop on a spoonful of tabbouleh. Cover with another layer of bread. For the final third, spread again with a thin layer of taramasalata, layer with cucumber and then pile on the remaining crabmeat. Top with the final piece of bread.
  3. Repeat for the remaining three sandwiches. Use a very sharp knife to cut each sandwich in half and serve with potato crisps!
Tags:
Malouf
Greg
Lucy
Moorish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again