50g dried hibiscus flower
1 small white onion
1 celery stalk
2 cloves of garlic
1 tbsp olive oil
1 tbsp mustard
50 ml soy milk
1 tsp oregano
1/2 tsp hot pepper
1/2 tsp mix for shawarma
Salt & Pepper
Wash the hibiscus flower under running water for 1 minute.
Boil plenty of water in a pot, then add the hibiscus flowers and boil for 15 minutes. Turn off and let it sit for 2-3 hours.
Finely chop the garlic and onion, grate the carrots and fry everything for 10 minutes in a pan with a slash of oil.
Combine all the spices, salt and pepper.
Drain the hibiscus flowers but save the water: it’s a fantastic infusion!!br>
Add the flowers to the pan and leave to cook for 20 minutes, adding milk and mustard. If necessary, add more infusion liquid to keep it juicy.
Check for salt and pepper. Then turn off the heat, let it rest for a few minutes and serve in your favorite sandwich. Try it with the herbal waffle (not gluten-free).