Amazing mushroom shawarma, served on gorgeous roast courgette and mint hummus, flatbreads, and pistachio dukkah for crunch. An incredible combination.
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Where did the inspiration for this dish come from?
Well, as ever, a variety of places; first, an amazing mushroom shawarma I ate in Tel Aviv, which made me want to recreate the spicy, earthy, deliciously comforting dish.
But then of course I wanted to mix it up with some delicious seasonal ingredients so I served it with a gorgeous (and I mean gorgeous) roast courgette and mint hummus and my classic pizza/flatbreads, pistachio Dukkah for crunch and a creamy coconut & mint dressing.
I think my combination works as I love the contrasting earthy flavour of the mushrooms with the fresh courgette and mint dip. Then the crunchy Dukkah and a fluffy flatbread–absolutely delicious!
You can stuff a bit of everything in the flatbread to make a wrap or just scoop various bits up.
If you’ don’t prefer a gluten-free flatbread–check out my buckwheat one here.
And this courgette and mint hummus is just amazing on its own or dolloped on some sourdough toast!
Enjoy xx
Amazing mushroom shawarma, served on gorgeous roast courgette and mint hummus, flatbreads, and pistachio dukkah for crunch. An incredible combination.
Prep time: 1 hour hr 30 minutes mins
Cook time: 40 minutes mins
4 servings
No ratings yet
Ingredients
For the dough
- 400 g white organic flour
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 350 ml luke warm water
- Mix–leave for a few minutes
For the mushrooms
- 2 onions roughly chopped
- 2 tbsp rapeseed oil
- 3 cloves garlic sliced
- 300 g portabello mushrooms sliced
- 1 tsp cumin seeds
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 garlic powder
- 1 can chickpeas drained
- 1 tbsp tamari
- 1 tsp Worcestershire sauce
- Pinch chilli flakes
- 1/2 tsp apple cider vinegar
- 1 tbsp pomegranate molasses or maple syrup
- Big pinch sea salt
For the toppings
- Sliced spring onion
- Fresh mint
- Pistachio Dukka
For the courgette dip
- 2 medium courgettes chopped roughly
- 1 tbsp rapeseed oil
- 1 clove garlic sliced
- 1 tbsp tahini
- Juice ½ lemon
- 1 tbsp coconut yogurt
- Handful of fresh mint leaves
- 1/2 tsp sea salt
For the coconut mint dressing
- 4 tbsp coconut yogurt
- 1 tsp extra virgin olive oil
- Juice 1/2 lemon
- Big pinch sea salt
- 1/2 garlic clove minced optional
- Handful fresh mint leaves roughly chopped
Instructions
To make the dough
Add the flour and salt to a large bowl–mix well.
Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.
Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.
Transfer back onto the floured chopping board and knead again to knock back.
To make the mushrooms
First, gently fry the onion in a large pan with a lid -fry on a medium heat until soft and browning, add the garlic and spices and fry for a further minute.
Add in the Mushrooms and stir-fry for a few minutes.
Then add in the chickpeas and remaining ingredients, cover the pan and simmer on a low heat for 10 minutes.
To make the courgette dip
Preheat your oven to gas Mark 4/180c.
Add the courgettes to a roasting tin. Toss in oil then roast for 25-30 minutes. Allow to cool.
Add all the ingredients apart from the mint to a food processor or blender and blitz to a chunky paste.
Add the mint and pulse briefly.
You can drizzle more extra virgin olive oil to serve.
To make the coconut mint dressing
Add all the ingredients to a jar and mix to combine
To compile
Heat a griddle pan or frying pan. Divide the dough into 4, add a little more flour if needed, then roll out into flatbreads.
Add the dough to the pan and heat on each side for a few minutes until the flatbread is fluffy, a little charred and cooked through. Repeat.
Load your flatbreads with mushrooms, courgette dip, coconut dressing and dukkah.
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More Recipes with Mushrooms, Courgettes or Hummus
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Creamy Celeriac, Roast Garlic and Mushroom Carbonara
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Discuss this Recipe with Niki
12 Responses
Just FYI your grapeseed oil says rapeseed oil on your ingredients…
Reply
Hi Jenna
Yes rapeseed is correct.
Niki xxxReply
I made this yesterday and it was fabulous. I’ve never made courgette houmus before and was wary of it being a bit mushy due to the amount of water in courgettes but I wish I had made double the amount!
Not being vegan or vegetarian, I might use Greek yoghurt in future though as I wasn’t overly impressed with the coconut yoghurt. I didn’t make the dukkah though I will next time.
We had leftovers for lunch today and they were even better!
Will definitely make again – thank you!
Reply
Hi Brenda
So happy to hear you liked! The courgette dip is fab.
Try the dukkah -its so good.
Love
Niki xxxReply
Hi Niki,
I was wondering how to finish the flatbread dough. Do you bake or fry it? And if first for how long at which temperature? Thanx, Nadine
Reply
Hi Nadine.
You griddle it, but frying is works perfectly.
Just on a medium heat – follow the instructions for girdling.
Enjoy
xxxReply
Felt so fancy putting this together, and the results were wonderful. Such pillowy flatbread and a great combination of flavors. Company-worthy, to be sure.
Reply
Hi Jennifer
So happy to liked. One of my favourites actually.
Much love
Niki xxReply
I love the tinned organic chickpeas, mmm yummy and soft….I used to cook all my beans but as I’ve got older and health problems galore I now buy the unsalted organic beans, legumes, etc…
By the way am loving this site, it was just by accident I stumbled across it, will come back always. Your recipes are amazeballs… Thank you ever so much for sharing your genius recipes with us all…just fantastic!
Have a great year!
For the Animals… <3
Reply
Thank you so much Nuffy!
Much love
XReply
Hi Nikki
The chickpeas were quite hard, is there a way to soften them before cooking?
Reply
Hi Gemma
Are you using pre-cooked chickpeas?
Best wishes
Niki xReply
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