feed me vega
Recipe: vegetarian kebab
Chef Mounir Toub introduced the whole of the Netherlands to the riches of Arab cuisine via 24Kitchen. In his new book Chef Toub: Delicious Arabic, he also shows how surprisingly versatile these dishes are, how beautiful and colourful, and above all how well you can make them yourself at home. From easy weeknight meals to pulling out all the stops at the weekend; in this book he takes you along with his motto “Cook and eat with lots of love and joy”.
door Lauretta Baarends
Mounir Toub: “Want to surprise your vegetarian friends? Then this kebab is an absolute winner. The Parmesan cheese provides the savoury flavour and helps bind the dish.”
How to make the vegetarian kebab
- Preheat the oven to 180 °C. Roast the pine nuts and cashews in the oven dish for about 8 minutes until golden brown in the oven, then leave them to cool.
- Heat the olive oil in a frying pan and fry all the mushrooms over high heat, tossing them regularly, for about 4 minutes until golden brown. Add the red onion and garlic and fry for another 2 minutes. Season with salt and pepper.
- Spoon the mushroom mixture into a fine-mesh sieve, press out the moisture well and leave it to drain and cool in the sieve. Put the cooled mushroom mixture, pine nuts and cashews in a food processor and grind finely. Season with salt and pepper. Mix in the eggs and Parmesan cheese.
- Add just enough breadcrumbs until the mixture no longer looks moist. Leave the mixture to stand for at least 5 minutes so the breadcrumbs can absorb the moisture. If the mixture is still too wet, you can add some more breadcrumbs.
- Divide the mixture into four equal portions and press each portion around a thick skewer. Heat a frying pan over low heat, add a splash of olive oil and fry the vegetarian kebabs for about 5 minutes, turning them regularly, until golden brown.
Title: Chef Toub: Delicious Arabic
Author: Mounir Toub
Price: €24,99
Publisher: Kosmos
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