Celeriac Shawarma with Flatbread

Thick slices of celeriac coated in shawarma spice and roasted in a pizza oven until charred and tender. Served in homemade flatbread with tahini dressing, chopped tomatoes, and pomegranate seeds. This is proper vegetarian cooking that does not try to imitate meat - the celeriac has enough character and heft to stand on its own, and the shawarma spice gives it a warmth and depth that makes it genuinely satisfying.

Ingredients

Celeriac

• 1 celeriac head, peeled and thinly sliced (2-3mm)
• 1-2 tbsp shawarma paste
• Generous glug of olive oil

Flatbread Dough

• 500g white bread flour
• 1 tsp baking powder
• 1 tsp salt
• 60ml olive oil
• 300ml lukewarm water

Tahini Dressing

• 2 tbsp tahini
• 4 tbsp yogurt
• Olive oil
• 2 tbsp lemon juice
• Half tsp salt
• 1 garlic clove, minced

To Serve

• 3 tomatoes, chopped
• Lettuce
• Fresh mint
• Pomegranate seeds

Method

1. Make the flatbread dough: combine flour, baking powder, and salt. Add the oil and most of the water, mixing until a dough forms. Knead for 5 minutes until less sticky. Cover with a damp cloth.
2. Peel and trim the celeriac. Slice thinly (2-3mm) and toss with shawarma paste and olive oil until well coated.
3. Mix the tahini dressing: combine tahini, yogurt, olive oil, lemon juice, salt, and garlic.
4. Prepare the toppings: chop the tomatoes, tear the lettuce, pick the mint leaves.
5. Divide the dough into 8 pieces and roll each into a circle about 20cm across.
6. Preheat a skillet in the oven. Cook the flatbreads individually until puffed and beginning to brown. Keep warm wrapped in foil and a tea towel.
7. Roast the celeriac slices on a baking tray for 5-10 minutes until tender and charred at the edges.
8. Assemble: layer flatbread, tomato, lettuce, roasted celeriac, tahini dressing, pomegranate seeds, and fresh mint.