easyTime:< 30 minsServes:4
These shawarma-spiced mushroom pitas bring all the bold, smoky flavour of your favourite street food – straight from your own kitchen. Packed with juicy mushrooms, punchy quick-pickled cabbage and creamy hummus, it’s a fast, fresh and satisfying vegetarian twist on the late-night meat dish.
Ingredients
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¼ red cabbage
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6 store-bought pickled green chillies, plus ¼ cup pickling liquid
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2 tsp caster sugar
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¼ cup extra virgin olive oil
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800g mixed mushrooms
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2 garlic cloves
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2 tsp Baharat spice mix (see note)
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1 tsp cumin seeds
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2 tbsp lemon juice
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1 tbsp maple syrup
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1 cup store-bought hummus
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4 zaatar pita breads
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¼ cup mint leaves
Method
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Step 1
Finely shred the cabbage on a mandolin or use a sharp chef’s knife to slice it as thinly as possible. In a bowl, combine the pickling liquid from the chillies with the sugar and a pinch of salt, stirring until the sugar and salt dissolve. Add the cabbage and toss well to combine. Set aside to pickle.
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Step 2
Thickly slice the mushrooms. Heat the oil in a large non-stick frying pan over high heat. Add the mushrooms to the pan, season with salt and pepper, and cook for 8 minutes or until mushrooms soften and start to caramelise.
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Step 3
Crush the garlic and add it to the pan with the Baharat spice and cumin seeds and cook for 1 minute. Add the lemon juice and maple syrup and toss to combine.
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Step 4
Spread the hummus over the pita breads. Top with the mushrooms, pickled cabbage and chillies. Serve with mint leaves.
Note: Baharat spice mix, also known as Lebanese seven spice, is a blend of warm, aromatic spices such as cinnamon, allspice, cumin and black pepper. You can find it in the spice aisle at supermarkets and Middle Eastern grocers.
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