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RECIPES DISCOVER YESCHEF CHRISTMAS

RECIPES DISCOVER FRIENDLY MEDITERRANEAN YESCHEF CHRISTMAS

Sarit & Itamar’s mushroom sfiha

WITH CARAMELISED ONIONS & RICOTTA

VEGETARIAN

SERVES 4 COOKS IN 35 MINUTES DIFFICULTY NOT TOO TRICKY

Bread, Vegetables, Mushroom

Ingredients Method
3 onions 1. Peel and dice the onions, then sauté in a pan with 2 tablespoons of olive oil and a pinch of sea salt on a
medium heat so they soften – about 8 to 10 minutes. Meanwhile, thickly slice the mushrooms.
500g mushrooms
2. Once the onions start to stick to the bottom of the pan, add the sliced mushrooms – they will start to
2 tablespoons Baharat seasoning
let out water and after about 10 to 12 minutes the volume should halve and there should be no liquid
1 large flatbread left in the pan.

250g ricotta 3. Add the baharat, then taste and adjust seasoning, if needed.

PANTRY 4. Preheat the oven to 180ºC/350ºF/gas 4.

olive oil 5. Line a 20cm cake or pie tin (or adjust to the size of your flatbread) with greaseproof paper.

black pepper 6. Quickly run the flatbread under a lightly running warm tap, drizzle lightly with oil, then press it down
into the tin, so that the edges overhang the sides.
sea salt
7. Fill the base with ricotta, keeping 4 teaspoons back to serve, and spread out to create an even layer.
extra virgin olive oil
8. Top with the mushroom filling, fold the overhanging sides of the flatbread down onto the filling and
brush the exposed bread with a little olive oil.

9. Bake in the centre of the oven for 10 to 15 minutes, then allow to sit for 5 minutes in the tin, before
using the greaseproof to help you remove it easily.

10. Slice up and serve hot with a dollop of seasoned ricotta. Great with a green salad.

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