The Truffle and Mushroom Mutabbaq with Kashkaval Cheese and Lemon combines earthy, umami-rich flavours with a bright, citrusy finish. The truffle and mushroom bring depth and complexity, while the kashkaval cheese adds a nice creamy yet slightly tangy element. A hint of lemon cuts through the richness, creating a balanced dish that celebrates both traditional Levantine roots and modern culinary innovation.

Serves 2-3

INGREDIENTS:

• • 3 cups sliced brown mushrooms
  • 2 tbsp grated fresh black truffle or truffle paste
  • 1 cup thinly sliced white onion
  • 3 cloves garlic confit (in olive oil)
  • 1 cup shredded mozzarella cheese
  • 1 tbsp grated Parmesan cheese
  • 2 large flour tortillas or saj bread
  • 1 egg yolk (for sealing)
  • Zest of 1 lemon
  • Olive oil (for sautéing)
  • Canola oil (for frying)
  • Optional garnish: additional fresh truffle, Parmesan cheese, and lemon zest

METHOD:

• • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the onions for 3 minutes until softened, then add the mushrooms. Cook until the mushrooms are dark brown and well caramelized. Season with salt.
  • Transfer the mushroom mixture to a food processor. Add the garlic confit and lemon zest, blending until a smooth paste forms.
  • Spread the mushroom paste evenly over one tortilla, leaving a small border around the edges. Sprinkle mozzarella cheese over the paste.
  • Brush the edges of the tortilla with egg yolk, then place the second tortilla on top. Press firmly to seal the edges.
  • Heat a non-stick pan with a small amount of canola oil over medium heat. Cook the mutabak on both sides until golden brown and heated through.
  • Transfer to a cutting board and slice into wedges, like a pizza. Finish with grated Parmesan cheese, a touch of lemon zest, and fresh truffle if available.
  • *Chef’s Tip: Serve this indulgent dish hot, paired with a crisp green salad or as an appetizer for a special occasion.