Ingredients
Serves: 4-6
Mushroom shawarma
- 450g mushrooms
- 1 red onion, sliced in half moons
- 2 tablespoons shawarma spice blend (see note below)
- 4 tablespoons of extra virgin rapeseed oil, divided
- 1 teaspoon sea salt
Tahini sauce
- 150g tahini
- 150ml water
- ½ lemon, juiced
- 1 garlic clove, crushed
- ½ teaspoon fine sea salt
To serve
- 6 laffa breads or flour tortillas
- Amba or mango pickle, optional
- Green leaves
Note: You can order a jar of shawarma spice blend or make up your own with the following recipe:
- 1½ teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- A pinch of ground nutmeg
- Mix all the spices together and store in a jar in a cool, dark place.
Method
- Clean the mushrooms of any dirt using a small pastry brush or clean cloth. Slice the mushrooms and mix with the sliced onion, shawarma spice blend, and 2 tablespoons of the oil.
- Leave to marinade for 2 hours (if you have the time).
- In the meantime, make the tahini sauce by whisking all the ingredients together until well combined.
- Heat the remaining oil in a frying pan over a medium heat.
- Add the mushroom mixture and salt and fry for 5-8 minutes until golden brown.
- Serve in a laffa or flour tortilla with tahini sauce, amba and green leaves.
