The Plain So Moelleux The Oriental

Ingredients for 10 Sandwiches


Product used
The 140 g Plain SO moelleux

  1. Ingredients

    • 500g hoummous
    • 1 candied lemon (in salt)
    • 1 shoulder of lamb
    • Olive oil
    • Ras el Hanout
    • 4 Merguez sausages
    • 150g Iceberg lettuce in strips
    • 180g carrots
    • 1 small bunch of mint
    • 100g white sauce


    1. Preparing the pulled lamb: season the meat with salt, pepper and the ras el hanout and roast it gently in a 140°C oven for around 4 hours (the meat should pull away easily).
    2. Cook the merguez sausages and slice them up.
    3. Peel and grate the carrots and cut the Iceberg lettuce into strips.


  2. Procedure

    1. Cut the bread in half and fill it with a line of hoummous.
    2. Add the pulled lamb and merguez slices, then place the strips of Iceberg lettuce and grated carrot on top.
    3. Finish with some dabs of white sauce and a few mint leaves.
  3. Procedure

    1. Try using kebab slices instead of the pulled lamb for a version which will appeal to young customers!
    2. For customers who love “homemade” food, you can make your own hoummous and White Sauce!

    Recipe for hoummous : blend together cooked, seasoned chickpeas and cumin, lemon juice and zest, garlic and coriander leaves.

    Recipe for the white sauce : mix together Greek yoghurt (or fromage blanc) seasoned with a few drops of lemon, fresh grated garlic, shallot and finely chopped herbs (chives, mint and coriander), salt and pepper.