Mushroom shawarma
This is a stunning kebab recipe that also happens to be vegan, as the toum sauce is made without egg. Toum is an incredibly potent Lebanese condiment that’s not for the fainthearted (this recipe makes about twice as much as you’ll need). If you want something milder, try stirring a little crushed garlic through soya yogurt or vegan mayonnaise.
40 MINUTES | SERVES 6 | EASY | V
large flat mushrooms800g, stalks removed
pittas 6 large, warmed
SHAWARMA SPICE MIXTURE
cumin seeds11/2 tbsp
black peppercorns 2 tsp
coriander seeds 1 tsp
fennel seeds 1 tsp
fenugreek seeds 1/2 tsp
cloves 5
cinnamon stick 1/2
cardamom pods 3
paprika (not smoked) 1 tbsp
sea salt flakes 1 tbsp
olive oil 200ml
TOUM
garlic11/2 bulbs, cloves peeled
flavourless oil (such as vegetable) 300ml
lemon juice 2 tbsp
TARRAGON SALAD
pomegranate molasses11/2 tbsp
red wine vinegar 1 tbsp
caster sugar a pinch
olive oil 2 tbsp
tarragon 50g, woody stalks removed
rocket 50g
For the spice mixture, toast the whole spices in a dry frying
