Levantine cuisine · Vegetable Dishes

Fetr bi Zeit

Mushrooms fried sharp in olive oil, deglazed with garlic, fresh cilantro and lemon.

Ingredients · for 4 servings

• 600 g mushrooms
• 6 cloves garlic
• 1 bunch fresh cilantro
• 60 ml olive oil
• 1 lemon
• 1 tsp coriander seed (ground)
• 1 pinch cayenne pepper
• Salt, pepper

Instructions

1. Wipe the mushrooms clean with a cloth, halve or quarter the larger ones and leave small ones whole – don't wash them, or they'll soak up water.
2. Finely chop the garlic, roughly chop the cilantro leaves and finely chop a few of the stems.
3. Heat 4 tbsp olive oil in a wide pan until very hot and fry the mushrooms in batches for 5–6 min. without stirring too soon, until golden brown.
4. Reduce the heat, add the garlic, cilantro stems, ground coriander seed and cayenne pepper, and cook for 1–2 min. until the garlic is fragrant but not browning.
5. Deglaze with the lemon juice, season with salt and pepper, and toss for 1 min. until the browned bits are released.
6. Remove from the heat, fold in the cilantro leaves, drizzle with the remaining olive oil and serve immediately, warm, with flatbread.