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The Max Recipe

Name: Maha's Brunchs THE MAX Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 each balady (or pita) flatbreads; 1 lb boneless chicken thighs (or lamb/beef alternative), trimmed and cut into 1/2-inch strips; 2 each Vidalia onions, thickly sliced into 1/2-inch rings; 2 each tomato, thinly sliced; 1 cup pickled cucumbers (or pickles), sliced; 4 cups shredded romaine or mixed greens; 1 cup fresh parsley, roughly chopped; 3 tbs olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1.5 tsp salt; 0.5 tsp black pepper; 2 each Vidalia onion rings (from above); 1 tbs olive oil; 0.5 tsp fine sea salt; 0.25 tsp black pepper; 0.75 cup tahini (well-stirred); 3 tbs fresh lemon juice; 0.5 cup warm water; 1 each garlic clove, finely grated; 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp ground cumin (optional)

Inspired by Maha's Brunch

Time45m

Serves4

Made to satisfy any craving, the Max is loaded into our charred balady vidalia onions and drizzled with our homemade tehina sauce.

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Ingredients

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Sandwich

4 each balady (or pita) flatbreads

1 lb boneless chicken thighs (or lamb/beef alternative), trimmed and cut into 1/2-inch strips

2 each Vidalia onions, thickly sliced into 1/2-inch rings

2 each tomato, thinly sliced

1 cup pickled cucumbers (or pickles), sliced

4 cups shredded romaine or mixed greens

1 cup fresh parsley, roughly chopped

3 tbs olive oil

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Ground coriander

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Charred Balady Vidalia Onions

2 each Vidalia onion rings (from above)

1 tbs olive oil

1/2 tsp fine sea salt

1/4 tsp black pepper

Homemade Tehina Sauce

3/4 cup tahini (well-stirred)

3 tbs fresh lemon juice

1/2 cup warm water

1 each garlic clove, finely grated

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp ground cumin (optional)

Method

Prepare Protein & Seasoning

Season

In a bowl, combine the chicken strips with 2 tablespoons olive oil, smoked paprika, ground cumin, ground coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss thoroughly to coat and let sit 10–15 minutes while you prepare other components to allow flavors to meld.

If using lamb or beef, follow the same seasoning and cut to similar thin strips for even cooking.

Make Tehina Sauce

In a small bowl, whisk the tahini and lemon juice together. The mixture will seize and thicken—slowly whisk in the warm water, a few tablespoons at a time, until you reach a smooth, pourable consistency (about 1/2 cup total).

Stir in the grated garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin if using. Taste and adjust lemon, water, or salt until the sauce is bright and creamy. Set aside at room temperature.

Char the Balady Vidalia Onions

Heat a heavy cast-iron skillet or grill pan over high heat until smoking hot. Brush the Vidalia onion rings with 1 tablespoon olive oil and season with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper.

Place the onion rings in the hot pan in a single layer. Let them sear without moving for 1½–2 minutes to develop a deep char, then flip and char the other side for another 1–2 minutes. Remove from heat and keep warm. The goal is browned, slightly blackened edges while maintaining tenderness.

Cook Protein

Using the same hot skillet (add a drizzle of oil if needed), add the seasoned chicken strips in a single layer. Cook undisturbed for 2–3 minutes to achieve good browning, then stir or flip and cook another 2–3 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is nicely caramelized. Total cook time ~5–7 minutes depending on thickness.

Remove from heat and let rest 2 minutes. Taste and adjust seasoning with a pinch of salt if necessary.

Assemble THE MAX

Warm the balady flatbreads briefly on a dry skillet or in the oven (350°F / 175°C for 5 minutes) until pliable.

Lay each warmed balady flatbread on a work surface. Divide shredded greens evenly among breads, leaving a middle channel for fillings.

Place a portion of cooked chicken strips down the center of each flatbread (about 4 oz / 113 g per sandwich). Top with 3–4 charred Vidalia onion rings per sandwich, then add tomato slices, pickled cucumbers, and a sprinkle of chopped parsley.

Drizzle generously with the homemade tehina sauce (about 2–3 tablespoons per sandwich). Optionally finish with an extra drizzle of olive oil, a squeeze of lemon, and cracked black pepper.

Fold or roll the balady to enclose the filling and serve immediately while warm.