Vegan Jerusalem-Mix

There are not that many meals that can be as satisfying as a warm and comforting piece of food wrapped in soft bread that sucks all of its juices. Jerusalem mix is a great example for such a meal. If you ever visited Jerusalem (while being a carnivore) you must have encountered this little piece of delight. Born in the market next to the butchers, who grill all the inner organs together with onions and a strong seasoning.

Jerusalem mix is all about different textures. While the original mix contains chicken thigh, livers, hearts and spleens, here I also swapped them with items that give a meaty flavor while providing different textures. It was all fried together, carefully seasoned, and served in a baguette with tahini and fresh, crispy vegetables.

Ingredients (2 servings):
1 medium onion
1/2 cup porchini mushroom
1/2 cup chantarelles
1/2 cup cooked fava (or kidney) beans
6 small button mushrooms
100g seitan
100g smoked tofu
Seasoning: salt, pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon turmeric, 1/4 teaspoon cumin, 1 teaspoon baharat (a mix of cardamon, cinnamon, cloves, nutmeg and allspice)
Oil

For the assembly:
2 short baguettes (or one long, divided to two)
tahini
your favorite hot sauce (I use yemenite schug)
1/2 cup basic white cabbage salad (chop some white cabbage, sprinkle with salt, squeeze well and let it rest for 30 minutes)
Chopped parsley and spring onion

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Heat the pan with some oil for sauteing over a high flame. Slice the onion into rings and everything else besides the button mushrooms into bitable but differently shaped pieces. See an example in the photo above. The button mushrooms will be fried intact, to keep the juices inside and emulate the texture of a chicken heart.

Start with the onions. When they get golden, add everything else besides the beans. Mix well. If you see the pan gets dry, add a bit more oil. Once everything is slightly golden (around 3-4 minutes) add all the spices besides the salt, and the beans. Mix well and remove from the flame. Then add salt.

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Assemble the sandwich. Spread one side of the baguette with tahini, the other side with spicy sauce (or amba, if you have some) place the cabbage salad, the mix, and top with the parsley and spring onion.

Serve next to some home-made baked fries and your favorite soda, and enjoy.

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