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Mushroom Iskender Kebab: Vegan delight from Turkey

Dinner
under 1h
2
by
Maya Leinenbach (Fitgreenmind)
&
If you've never had an iskender kebap you're really missing out! Inspired by @aufwolkevegan.

Prep Time

25

Cook Time

15

Total Time

40

Ingredients you'll need

  • 500g mushrooms
  • oil
  • 1 tsp each cumin, paprika, poultry seasoning
  • 1/2 tsp each garlic, ground coriander
  • 2 small flatbreads
  • 2 tbsp vegan butter
  • 1 tbsp tomato paste
  • 100ml hot water
  • salt and pepper
  • 200g unsweetened soy yogurt
  • 1/2 tsp garlic powder
  • pinch salt
  • 1/2 tbsp lemon juice
  • mint (optional)

    • Let's get cookin'

    1. Cut mushrooms in thin slices, place in hot pan with pot on top to release water
    2. Add oil and spices then continue frying
    3. Cut flatbreads in cubes, mix with oil and salt. Bake at 200C for 5-10mins until crispy
    4. For tomato sauce: melt butter with tomato paste, add hot water, salt and pepper
    5. For garlic yogurt: mix yogurt, garlic powder, salt, lemon juice
    6. Layer iskender: bread, tomato sauce, mushrooms, yogurt, tomato sauce; optional: mint on top.

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    Middle Eastern flavors on your plate: A feast for the senses

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