Plant-Powered Shish Barak

Name: Plant-Powered Shish Barak
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Lebanese
Ingredients: 2 cups all-purpose flour; ½ teaspoon salt; ¾ cup warm water; 1 tablespoon olive oil; 1 tablespoon olive oil; 1 small onion, finely chopped; 200 g mushrooms, finely chopped; 1 cup cooked brown lentils; ⅓ cup toasted almonds, finely chopped; 1 teaspoon Lebanese seven-spice; ½ teaspoon cinnamon; Salt and black pepper; 3 cups unsweetened almond yogurt; 1 tablespoon cornstarch; ½ cup water; 2 garlic cloves, crushed; 1 tablespoon dried mint; 1 tablespoon olive oil; 1 tablespoon lemon juice; Salt to taste; 1½ cups long-grain rice; ⅓ cup vermicelli; 2 tablespoons olive oil; 2¼ cups water; Salt to taste

Soft dumplings filled with lentils, mushrooms, and toasted almonds, cooked in creamy vegan laban and served with Lebanese vermicelli rice. Comforting, nourishing, and proudly Lebanese. No meat, no dairy, no compromise. Ready in about 55 minutes. Key ingredients include 2 cups all-purpose flour, ½ teaspoon salt, ¾ cup warm water, 1 tablespoon olive oil, 1 tablespoon olive oil, 1 small onion, finely chopped, 200 g mushrooms, finely chopped, 1 cup cooked brown lentils. Combine the flour and salt. Add the warm water and olive oil, then knead until smooth. Cover and rest for 20 minutes. Sauté the onion in olive oil until soft. Add the mushrooms and cook until their liquid evaporates. Stir in the lentils, almonds, seven-spice, cinnamon, salt, and pepper. Mash lightly and leave to cool. Roll the dough thinly and cut it into small circles. Add one teaspoon of filling to each circle. Fold into a half-moon, seal the edges, then join both corners to create the classic shish barak shape.