• RECIPES

Recipe Directions

Peel and put the mushrooms in a blender. Be careful not to melt them!

Use a large pan. Warm well on high heat, add the olive oil and as soon as it warms very well, sauté the mushrooms.

Do not mix the mushrooms, let them cook and dry.

Leave the mushrooms on high heat for 5' until all the liquids evaporate and change color.

Add the cut onion. Sauté for 2-3' until the onion becomes transparent.

Add the cut garlic and the tomato purée and sauté for 1'.

Sprinkle with paprika and add the cut walnuts.

Season with salt and pepper and after the mushroom filling dries, remove from the heat.

Allow the vegan lahmatzoun to cool.

Put a tortilla pie on a baking sheet.

Sprinkle with grated almond.

Spread a thin layer of mushroom filling with a spoon.

Sprinkle with parsley and pepper.

We prepare the rest ingredients in the same way.

Bake in a preheated oven at 180 degrees, on the middle grill for 10'

To serve:

Serve the lahmatzoun with hummus and lemon.

Garnish with paprika and a little parsley.

Fold the lahmatzoun in half and enjoy it hot or at room temperature.