Portobello Shawarma

by | Feb 26, 2019

TanyaAuthorTanyaCategoryDifficultyIntermediate

As much as I love to eat meat, I also love my vegetables. Whether you are vegan or vegetarian, or just being more health conscious, portobello mushrooms are a great substitute for meat. They are quite substantial and are perfect for a shawarma sandwich.

I’ve tried many variations for vegan shawarma, but my absolute favourite is by Palestinian -American Rawia Bishara, from her cookbook “Levant”. The combination of meaty mushrooms, with her choice of fragrant spices and creamy tahini sauce is just heavenly! Rawia is originally from Nazareth and a respected chef and  owner of Tanoreen , a Palestinian restaurant on First Avenue in the far south end of Brooklyn New York. It’s the mecca for lovers of Levantine foods. Her recipes are genius and undeniably delicious.

INFORMATION

Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

INGREDIENTS

Stuffing
 900 g Portobello Mushrooms
 1 tsp Curry Powder (mild)
 1 tsp Black Pepper (freshly ground)
 1 tsp Coriander (ground)
 1 tsp Ccumin (ground)
 1 tsp Turmeric (ground)
 ½ tsp Cardamom (ground)
 ¼ tsp Nutmeg (freshly grated)
 3 Garlic Cloves (diced)
 6 tbsp Olive Oil
 6 tbsp White Vinegar (distilled)
 Sea Salt (to taste)
Tahini Yogurt Sauce
 165 g Tahini
 1 ½ tsp Garlic (chopped)
 120 ml Lemon Juice (fresh)
 170 g Yogurt (natural)
 1 Lemon (freshly squeezed)
 1 Garlic Clove
 4 tbsp Pomogranate Molases
 1 tsp Salt

INSTRUCTIONS

1

In a large bowl, combine all the stuffing ingredients except the salt and seasoning options.

2

Toss to coat the mushrooms.

3

Heat a large frying pan over a medium heat, add mushroom mixture and cook for 4-6 minutes, stirring occasionally, until the mushrooms are tender.

4

Season and pile into pittas along with whatever topping you like to make sandwiches

 

Ingredients

Stuffing
 900 g Portobello Mushrooms
 1 tsp Curry Powder (mild)
 1 tsp Black Pepper (freshly ground)
 1 tsp Coriander (ground)
 1 tsp Ccumin (ground)
 1 tsp Turmeric (ground)
 ½ tsp Cardamom (ground)
 ¼ tsp Nutmeg (freshly grated)
 3 Garlic Cloves (diced)
 6 tbsp Olive Oil
 6 tbsp White Vinegar (distilled)
 Sea Salt (to taste)
Tahini Yogurt Sauce
 165 g Tahini
 1 ½ tsp Garlic (chopped)
 120 ml Lemon Juice (fresh)
 170 g Yogurt (natural)
 1 Lemon (freshly squeezed)
 1 Garlic Clove
 4 tbsp Pomogranate Molases
 1 tsp Salt

Directions

1

In a large bowl, combine all the stuffing ingredients except the salt and seasoning options.

2

Toss to coat the mushrooms.

3

Heat a large frying pan over a medium heat, add mushroom mixture and cook for 4-6 minutes, stirring occasionally, until the mushrooms are tender.

4

Season and pile into pittas along with whatever topping you like to make sandwiches

Portobello Shawarma
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Tanya

Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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