Vegan Knaffe with Yemeni Zahoug
Vegan shredded phyllo with vegan cream cheese and wild mushrooms baked in a ramekin and served over coconut chermoulah-chipotle sauce.
- Butter for greasing ramekins
- 2 tablespoons olive oil
- 1 1/2 (about 6 oz) chopped chanterelle or oyster mushrooms
- 4 cloves garlic chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- Pinch of salt
- Pinch of pepper
- 1/2 cup vegetable broth or stock
- 2-3 cups shredded phyllo dough (kataifi) at room temperature
- 3-5 tablespoons vegan butter melted
- 1/4 cup vegan cream cheese
- Sauce Ingredients:
- 2 small tomatoes cored, seeded, and chopped
- 1/2 small red onion chopped
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1 serrano chili cored, seeded, and chopped
- 1 tablespoon ground cumin
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
- Preheat oven to 400°. Lightly butter four 4-oz ramekins.
- Heat the olive oil in a medium-sized skillet over medium heat. Add the mushrooms, garlic, cumin, cinnamon, ginger, and paprika with a good pinch each of salt and pepper. Cook, stirring, until the mushrooms begin to soften, about 3 minutes.
- Add the vegetable broth/stock and cook until most of the liquid has been reduced, about 3-4 minutes longer.
- Put mushroom mixture in a food processor and pulse until finely chopped. Set aside.
- Put the kataifi in a medium bowl and drizzle enough melted butter over it to just evenly coat the pastry. Toss with your fingers to evenly coat the dough with the butter.
- Put a 1-inch layer of kataifi in each ramekin and top with the mushroom mixture. Top each mushroom layer with 1 tablespoon of the vegan cream cheese. Add a 2-inch layer of the kataifi, pressing down gently to make it compact. Bake until golden brown, about 15-20 minutes.
- While the kataifi is baking, combine all the sauce ingredients in a food processor and process until smooth. Season to taste with salt and pepper and set aside until ready to serve.
- Spread sauce onto individual plates and gently unmold the knaffe on top.
Serve the knaffe warm and the sauce at room temperature or slightly cool.
A nice white wine blend of mostly dry grapes, but a couple of sweet ones thrown in for fun!