3–4 tbsp
1 tbsp
some
little
2 tbsp
5–6 leaves
handfull
little
1 tsp
6 tbsp
1–2 tbsp
- Preheat oven on 200° (top and bottom heat).
- Mix the two flours with 1 tbsp sesame oil, little rock salt and water, until it forms a liquid but sticky dough.
- If there is time, let dough set for some minutes. Then spread dough on a lined baking tray, or if on hand a coated tart form. Spread evenly about 5mm high and around 24 cm in diameter.
- Clean the savoy cabbage leaves and cut them in thin stripes.
- Mix cabbage with 1 tbsp sesame oil and little rock salt in a bowl. Work the oil and salt into the cabbage until it changes the color into a bright green.
- Now scatter the cabbage on to the dough.
- Mix tahini, rock salt, cut or ground pieces of sage and some water into a sauce. Sprinkle this and the black cumin over the cabbage.
- Bake in the middle or bottom of the oven, for about 30 min. Depending on the thickness of dough. The bottom should be firm all over, but not getting to crispy. Check regularly and if necessary, cover the top, as the cabbage should not be burnt to much.
- Let cool on a rack. Cut into slices and eat by hands.
How
to
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