| Shiitake mushroom fatteh with walnuts, dill & pomegranate molasses

Fatteh is a common dish across the Middle East, with toppings varying from aubergines and chickpeas to rice and meat. Moona, a restaurant in Boston, has a version made with mushrooms. Their earthy, meaty taste is superbly complemented by the sweet tartness of pomegranate molasses. Note: If you’re using pomegranate molasses containing sugar, leave out the honey.

SERVES: 4 TAKES: 45 MINS

INGREDIENTS

2 large or 4 small thin pitta breads (165g), cut into 2cm squares

FOR THE YOGHURT SAUCE

300g yoghurt

3 tbsp tahini

2-3 tbsp fresh lemon juice 1 small clove garlic, crushed

FOR THE MUSHROOMS

60ml olive oil

35g unsalted butter

1 large shallot, finely diced

4 garlic cloves, crushed

300g shiitake mushrooms, stemmed, caps

chopped into bite-size pieces

700g mushrooms (a combination of portobello, chestnut or other varieties), chopped into bite-size pieces

1½ tbsp pure pomegranate molasses

2 tsp honey

1 x 400g tin chickpeas, drained and rinsed

TO SERVE

50g toasted walnut pieces, coarsely chopped small bunch of dill fronds crushed chilli flakes or pomegranate seeds (optional)

METHOD

Heat oven to 180C, 160C fan, gas 4 and arrange the pitta pieces on a baking sheet. Bake for around 20-30 mins, moving the pitta around from time to time, until the squares are completely dry and crisp and starting to darken in colour. Remove and set aside.

To make the yoghurt sauce, put the yoghurt, tahini, lemon juice, garlic and ½ tsp salt in a bowl and stir to combine. Set aside.

Heat the olive oil and butter in a large frying pan set over a medium-high heat. Add the shallot and fry for 3-5 mins, stirring constantly, until translucent and starting to brown. Add the garlic and 1 tsp salt and cook until fragrant, around 1 min. Add the shiitake mushrooms and cook for 1 min more. Add the remaining mushrooms and another 1 tsp salt and cook until tender but retaining some bite, around 5 mins. If the mushrooms release some liquid, that’s fine — you don’t need to cook until it evaporates, only until the mushrooms are tender. Pour in the pomegranate molasses and honey and give it a final stir, then add the chickpeas and cook for 1 min. Remove from the heat.

Set the pitta on a serving platter or divide between small plates. Top with the mushroom mixture, pour over the yoghurt sauce and sprinkle with the toasted walnuts and dill. Finish with the chilli flakes or pomegranate seeds, if you like. Serve immediately.