These shawarma-spiced mushroom pitas bring all the bold, smoky flavour of your favourite street food – straight from your own kitchen. Packed with juicy mushrooms, punchy quick-pickled cabbage and creamy hummus, it’s a fast, fresh and satisfying vegetarian twist on the late-night meat dish.

Ingredients

• ¼ red cabbage
• 6 store-bought pickled green chillies, plus ¼ cup pickling liquid
• 2 tsp caster sugar
• ¼ cup extra virgin olive oil
• 800g mixed mushrooms
• 2 garlic cloves
• 2 tsp Baharat spice mix (see note)
• 1 tsp cumin seeds
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 cup store-bought hummus
• 4 zaatar pita breads
• ¼ cup mint leaves

Method

• Step 1- Finely shred the cabbage on a mandolin or use a sharp chef’s knife to slice it as thinly as possible. In a bowl, combine the pickling liquid from the chillies with the sugar and a pinch of salt, stirring until the sugar and salt dissolve. Add the cabbage and toss well to combine. Set aside to pickle.

• Step 2- Thickly slice the mushrooms. Heat the oil in a large non-stick frying pan over high heat. Add the mushrooms to the pan, season with salt and pepper, and cook for 8 minutes or until mushrooms soften and start to caramelise.

• Step 3- Crush the garlic and add it to the pan with the Baharat spice and cumin seeds and cook for 1 minute. Add the lemon juice and maple syrup and toss to combine.

• Step 4- Spread the hummus over the pita breads. Top with the mushrooms, pickled cabbage and chillies. Serve with mint leaves.

Note: Baharat spice mix, also known as Lebanese seven spice, is a blend of warm, aromatic spices such as cinnamon, allspice, cumin and black pepper. You can find it in the spice aisle at supermarkets and Middle Eastern grocers.