Kerala x Lebanon
Pepper fry mushroom shawarma
Mushrooms seared hard enough to earn their place on a spit, with Malabar pepper doing the shouting.
40 minTime
14 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original391kcalsame
14 gproteinsame
6 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Whisk the tahini, grated garlic, 1 tbsp lemon juice and a pinch of salt. Add the cold water a spoon at a time and keep whisking.
- 2Heat the coconut oil in a wide pan on high heat. Add the mushrooms in one layer and leave them 3 minutes, then toss 2 minutes more.
- 3Push the mushrooms aside, lower to medium heat and add the fennel, curry leaves and onion. Cook 4 minutes, then add the ginger garlic paste and turmeric for 1 minute.
- 4Add the pepper, salt and the remaining lemon juice. Toss 2 minutes until the pan is dry and the mushrooms are coated.
- 5Warm the pitas on a hot tawa. Spread tahini sauce, layer lettuce, tomato, pickles, the mushroom fry and mint. Roll tight and toast seam down 1 minute.
Serve it like this
Cut each wrap in half and lean the halves against each other for height. Add a ribbon of tahini sauce on the side and a few pickle slices.
