150g dried green lentils, rinsed
5 garlic cloves, 1 whole and 4 crushed
2 tbsp. olive oil
2 red onions, finely chopped
1 tsp Lebanese
7 spice seasoning
½ tsp ground cumin
½ tsp ground coriander
½ tsp cayenne pepper
1 teaspoon za’atar
250g chopped mushrooms
2 tablespoons chopped parsley
110g cashew nuts finely chopped
4 tbsp. bread crumbs
10 dried apricots or dry figs
Sunflower oil for frying
Lettuce, tomatoes, diced cucumber and sprouts
Labneh to serve (optional)
Put the lentils into a saucepan with the whole garlic clove and cover with a boiling water. Cook over simmering heat for 35 min, or until the lentils are soft. Meanwhile, heat the oil in a frying pan and sauté the onions until they are soft and slightly coloured. Add the crushed garlic and spices and cook for 5 mins, until the onions begin to brown slightly, add the mushrooms to the bowl and mix together with a spoon. Set aside.
Drain the lentils before transferring them into a large bowl. Mash with a fork until smooth, then add them to the mushroom mixture along with the chopped apricots or figs and season with salt and pepper. Mould the mixture into 6 patties with wet hands. if it is crumbly, put in the fridge for 30 min, until firm.
Heat a few tablespoons of sunflower oil in a large frying pan over medium heat. Add 2 patties and cook for 3 or 4 min. Turn carefully and cook the other side. Repeat with the remaining patties. Once cooked drain briefly on paper towels; then carefully transfer onto a plate and serve with the buns, lettuce , sliced tomatoes and finally add labneh, diced cucumbers and sprouts .
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: WASSIM KARAM