- This fragrant spice blend typically includes black pepper, cumin, coriander, paprika, cardamom, nutmeg and cinnamon, adding warmth and depth to the dish.
- Use the beany shawarma mix in pasta, sandwiches, or toasties for a flavour-packed alternative.
- The cooked mixture freezes well and can be thawed and reheated for an easy meal.
- Keeping the lid on while cooking your vegetables helps retain moisture and prevents burning.
- Store pita in the freezer to keep them fresh. When reheating in the microwave, place a wet paper towel over them to keep them soft.
- Always cook out your tomato paste before adding liquid, to enhance its flavour and remove any bitterness.
- Swap onion for the green part of a leek, and use garlic-infused oil instead of garlic.
- Avoid crushing the lentils while stirring, to maintain texture and prevent the mix from turning to mush.
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- 3 cloves garlic, peeled
- ¼ bunch parsley, stems roughly chopped (reserve leaves for salad)
- ¼ bunch coriander, stems roughly chopped (reserve leaves for salad)
- 1 brown onion, peeled and quartered
- 1 medium carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 3 tablespoons extra virgin olive oil (plus extra for finishing)
- 2½ teaspoons Baharat
- 2 tablespoons tomato paste
- ¼ cup red wine vinegar
- 400g (1 can) brown lentils, drained
- 400g (1 can) red kidney beans, drained and rinsed
- 1 cup (250ml) vegetable stock
- 1 can (400g) diced tomatoes
- 1 teaspoon salt flakes
- ½ teaspoon freshly-cracked black pepper
- ½ red onion, finely diced
- 3 tomatoes, diced
- 1 Lebanese cucumber, diced
- 1 tablespoon extra virgin olive oil
- Salt flakes, to season
- Reserved parsley leaves, chopped
- Reserved coriander leaves, chopped
- ½ cup natural yoghurt
- ½ lemon, juiced
- 1 garlic clove, minced
- 4 large pita breads, warmed for serving
- Pop the garlic, parsley and coriander stems into the bowl of a food processor and blitz for 10 seconds, before adding the onion, carrot and celery. Process until the vegetables are finely chopped with no large chunks left.
- Heat the olive oil in a large heavy-based pot over low-medium heat. Add your veggie mixture into the pot and cook for 15 minutes with the lid on. Check and stir occasionally, until the vegetables become soft and jammy.
- Add in the baharat spice and tomato paste, sauté for a couple of minutes before splashing in the red wine vinegar. Let the vinegar cook for 2 minutes. It should increase the jamminess of the vegetable mix. Stir in the lentils and red kidney beans and sauté for a few minutes. Add the vegetable stock, diced tomatoes (filling the tin halfway with water and adding in), then salt and cracked pepper. Bring the mixture to a gentle boil, then reduce the heat to low and simmer with the lid on for 1 hour, stirring occasionally. For the last 10 or so minutes, remove the lid to evaporate any pooling liquid remaining. You want this mix to be thick and spreadable, but not dry.
- When the beany mix is nearly finished, start preparing your chopped salad and garlicky drizzle. Make the chopped salad by combining the onion, tomatoes and cucumber in a bowl. Drizzle in the olive oil and season with salt. Tumble the parsley and coriander leaves on top for stirring through just before serving. Mix the garlicky-drizzle ingredients together in a jug, ready for pouring.
- Smear the beany mixture onto warmed pita breads, add chopped salad, then pour over the garlicky drizzle. Fold together and enjoy immediately.