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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Thread the tempeh onto the skewers. Mix the oil with all the other ingredients up to and including the salt. Coat the tempeh with the marinade, cover and marinate for approx. 30 mins.
Mix the cucumber and salt, leave to absorb in a sieve for approx. 15 mins. Mix the cream cheese, mint, lemon zest and lemon juice in a bowl. Squeeze the cucumber well, mix in, season.
Divide the dough into 4 portions. On a lightly floured surface, shape into balls, flatten. Brush both sides of the flatbreads with oil.
With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 12 mins. all over. Grill the flatbreads alongside for approx. 4 mins. on each side. Plate up the tempeh skewers with the cucumber dip, serve with the flatbreads.
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