57. Musakhan

Name: 57. Musakhan
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 7g dried yeast; 450g plain flour, plus more for dusting; 1/2 tsp salt; 80ml olive oil; 250ml warm water; 60ml olive oil; 3.75 red onions, large diced; 3 garlic cloves, minced; 375g portobello mushrooms, sliced; 300g plant-based “chicken” strips, sliced/shredded; 1 cardamom pod; 2 tsp allspice, ground; 1 tsp cinnamon, ground; 1 tsp salt; 3 tbsp sumac; 1/2 bunch of parsley, finely chopped; 100g slivered almonds; 250g cherry tomatoes, halved; 2 Lebanese cucumbers, large diced; 1/4 red onion, finely sliced; 1/2 bunch parsley, finely chopped; 1/2 lemon, juiced; 1 tbsp olive oil; Pinch of salt; 200g Greek yoghurt; 1 tsp tahini, loosened up with 1 tbsp hot water; 1/2 lemon, juiced; Pinch of salt; 1 Lebanese cucumber, seeds removed and finely diced; 2 tsp dried mint

6 steps

Prep:1hCook:30min

Finding the cardamom pod in your food is good luck! My preferred plant based chicken in Australia is Birds-eye brand, usually found in the freezer section of the supermarket. I couldn’t find that on this occasion, and the pea protein based mock meat I bought instead disintegrated a bit! Still tasted pretty good though.

Updated at: Thu, 17 Aug 2023 03:37:09 GMT

Ingredients

4 servings

Instructions

Step 1

First the bread - mix the yeast with the flour and salt. Add the oil and gradually add the water, mixing and kneading to create a smooth-ish dough. Leave it to rest, covered with a tea towel, for 30-60 minutes (not longer).

Step 2

Meanwhile, make the topping by cooking the onion and garlic in the olive oil until translucent. Add the mushrooms, plant-based chicken, allspice, cinnamon and salt, and allow the mushrooms to sweat, and the protein to colour. Finally stir through the sumac and turn off the heat, and cover.

Step 3

Back to the bread. Turn the oven on to 180 degrees Celsius. Portion the dough into 2-4 sections, depending on the size of your oven trays. Spread out the dough, rolling it to about 1.5cm thick, and place it on baking trays. Cook for 20-25 minutes at 180 degrees.

Step 4

While that’s in the oven, make the salad by combining the tomato, cucumber and parsley in a bowl, and combining the dressing in another. Dress the salad just before serving.

Step 5

Make the mint yoghurt by combining all the ingredients and stirring well.

Step 6

Serve by topping the cooked bread with the onion/mushroom/plant-based chicken mix, and topping that with parsley and almonds. Serve this with mint yoghurt and salad.