1 kg lamb meat

Spices: salt, ground black pepper, marjoram, Cajun spice, a clove of crushed garlic


kale leaves, spinach leaves, lettuce, rockett lettuce, carrots, red onion, red pepper, cucumber, tomato, radish


400g gluten free flour ( Doves Farm white plain flour)

2 tea spoon Phyllium husks

1 tea spoon buckwheat flour

1 tea spoon milled chia seeds

1 tea spoon baking powder

1 egg yolk

50 g melted butter

2 tea spoon glucose

½ tea spoon salt

650ml water + 50ml fresh cream

Sour Cream

300ml fresh cream

juice of half lemon

Hot sauce

1 dl extra virgin olive oil

2 tea spoon hot chilli powder spice




  1. Cut the lamb meat for a thin strips, and mix with the spices. Leave the seasoned meat for 1 hour. ( The taste is better if you leave more hours. ) Heat the lard or butter on frying pan (never use oil for cooking or frying) and fry the meat for 30 min.
  2. For the salad wash the all vegetables. Peel the carrots, onion, red pepper and tomatoes. After slice up the all vegetables and mix in the big bowl. I don’t like to use salt or spices for the vegetable, because it gets wet. And the meat is very spice and you will eat together.
  3. For the pancakes mix the ingredients in a big bowl. First put the flour part with egg yolk and melted butter after gradually whisk in the liquid part to form a smooth batter. Heat the frying pan. Pour in a little batter and tilt the pan to coat the base. Cook over a medium heat until the underside is browned. Flip over and cook the other side. Slide the pancake out of the pan and keep warm.
  4. Sour cream: Mix the fresh cream with the lemon juice. Leave it in the room temperature for a half day. If you have not enough time beat up with mixer.
  5. Hot sauce: Mix with the extra virgin olive oil with 2 tea spoon hot chilli powder spice.

When everything is ready. Fill the pancake with salad and meat, on the top pour a little sour cream and few drops hot sauce.

Enjoy it!


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