57. Musakhan

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.

Great

% Daily Values based on a 2,000 calorie diet

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.