Tomato Bulgur Pilaf with Shawarma Mushroom Skewers

Serves 1
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Directions

  1. 1Start by getting all the spices for the mushrooms (cumin, paprika, garlic powder, black pepper, coriander seeds, turmeric, cinnamon, ground cloves, nutmeg, dried oregano, chilli flakes) into a pestle and mortar and grind them to a fine powder.
  2. 2Tip the ground spices into a big bowl with light olive oil, then mix it up.
  3. 3Clean the oyster mushrooms, then add them to the bowl with the spice mixture and let them become friends.
  4. 4In a pot on medium heat, add olive oil, then diced onions and sauté until the onions are translucent.
  5. 5Add the diced tomatoes and continue to sauté until the tomatoes have softened.
  6. 6Add the tomato puree and cook it off for 2-3 minutes.
  7. 7Wash the bulgur until it runs clear, then add it into the pot.
  8. 8Add the vegetable stock and stir, bringing it to a simmer.
  9. 9Allow to cook for 6-8 minutes on a low heat.
  10. 10Cover the pot, then cook for approximately 10 minutes.
  11. 11Fire up the BBQ, then place the marinated mushrooms on skewers.
  12. 12Place the mushroom skewers onto the BBQ and grill on all sides until cooked and they have some good coloring.
  13. 13Make the salad with the dressing (2 Roma tomatoes chopped, 1 green pepper diced, 1 onion sliced, 1/2 cucumber diced, 1/2 cup walnuts chopped, 1/2 cup fresh parsley chopped, 1/4 cup EVOO, 3 tbsp pomegranate molasses, 1 tsp sumac, 1/2 tsp salt).
  14. 14Remove the mushrooms once they're done.
  15. 15Serve up all together with some lemon garlic yogurt sauce and enjoy.

Ingredients

  • 300 g oyster mushrooms
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp coriander seeds
  • turmeric
  • 0.5 tsp cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp nutmeg
  • 0.5 tsp dried oregano
  • 0.5 tsp chilli flakes
  • 2 tbsp light olive oil
  • 1.5 cup bulgur
  • 1 medium onion, diced
  • 1 medium tomato, diced
  • 0.25 cup tomato puree
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 2.25 cup veg stock
  • 2 Roma tomatoes, chopped
  • 1 green pepper, diced
  • 1 onion, sliced
  • 0.5 cucumber, diced
  • 0.5 cup walnuts, chopped
  • 0.5 cup fresh parsley, chopped
  • 0.25 cup EVOO
  • 3 tbsp pomegranate molasses
  • 1 tsp sumac
  • 0.5 tsp salt

Equipment

pestle and mortarbig bowlpotgrillBBQskewers

Tips

  • Allow mushrooms to marinate and become friends with the spices.
  • Wash bulgur until it runs clear.
Tomato Bulgur Pilaf with Shawarma Mushroom Skewers | Clip Recipe