Mushroom Sharwarma on Zaatar Flatbread- by Mandy Hall
As cooked by Mandy’s on Thursday November 15 for National Mushroom Day.
Mushroom Sharwarma
Ingredients
- 500g Portabello or Swiss Brown Mushroom sliced thickly or hand shredded
- ½ TB cumin
- ½ TB ground coriander
- 1.5 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp of soy or tamari
- 2 TB oil
- 2 TB butter
- Ground pepper to taste
Method
Shred or slice mushrooms into thick slices, place into a bowl and add all other ingredients except butter , combine well & set aside.
When ready to cook, heat frypan, add oil and butter and cook until soft and golden and liquid from mushrooms has reduced, serve in flatbread with Choban Salatasi – Shepherd’s salad and Yoghurt Sauce
Zaatar flatbreads
Ingredients
- 1 cup self raising flour
- ½ cup plain yoghurt
- 1 tsp salt
- 2 tsp zaatar – can omit
- 1-2 TB olive oil – 1 TB for dough, 1 for frypan
Method
All into a large bowl, combine well to form a dough and leave to rest (even 10 minutes is good), portion into four and with a rolling bin on a floured surface, roll out into desired shape, into a very hot pan with some olive, turn each side until golden, cover with tea towel to keep warm until ready to serve.
Choban Salatasi – Shepherd’s Salad
Ingredients
- 1 cucumber finely diced
- ½ capsicum finely diced
- 1 large tomato finely diced
- ½ red onion finely sliced
- 3 tb finely chopped fresh parsley
- 1 teaspoon sumac
- olive oil
- lemon juice
- salt and pepper
Yoghurt Sauce
Ingredients
- 1 cup Greek Yoghurt
- 1 tsp Tumeric
- fresh mint chopped
- Pinch of Salt
Method
Combine together in a bowl, spread on base of pitta before adding Mushroom Shawarma and salad
