Levantine cuisine · Soups & Stews

Yakhnet Fetr

Mushroom stew with plenty of garlic, fresh cilantro and lemon, ready in 40 minutes.

Ingredients · for 4 servings

• 600 g mushrooms
• 2 onions
• 6 cloves of garlic
• 1 bunch fresh cilantro
• 2 tbsp tomato paste
• 1 tsp cumin
• 400 ml vegetable broth
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Clean the mushrooms and halve or quarter them depending on size, cut the onions into strips, finely chop the garlic and roughly chop the cilantro.
2. Heat 3 tbsp olive oil in a wide pan and fry the mushrooms in batches for 5–6 min. until the liquid has evaporated and they shine golden brown.
3. Add the onions and cook for 5 min. over medium heat until soft, then stir in the tomato paste and cumin and toast for 1 min.
4. Deglaze with the hot broth, season with salt and pepper and simmer uncovered for 10–12 min. until the sauce is thick and the mushrooms are glazed.
5. Sweat the garlic with the remaining olive oil in a small pan for 1 min. over medium heat until fragrant but still pale, then add the cilantro and fry for another 30 sec.
6. Stir the garlic-cilantro mixture into the mushrooms, season with the juice of half a lemon and serve lukewarm with flatbread.