Shawarma East seasoned mushrooms with caramelized onions are snugly nested into a fluffy pita full of amba labne. Serve with extra sauce on the side, some simple slaw and a few shifka peppers. Pita sandwich or not, these roasted mushrooms work really well with the flavor of cumin, cubeb, rose, and nutmeg featured in the Shawarma East blend.
Stir the Amba blend and labne together to mix well and set aside. This part can be done in advance as it get better as it sits overnight and the spices have had a chance to bloom.
In a bowl, combine the red cabbage, olive oil, lemon juice, salt, Pierre Poivre blend, and Shawarma East blend and mix to combine well. Set aside to marinate.
In a heavy bottom skillet, add the oil, onions, salt, Pierre Poivre, and Shawarma East. Cook over medium high heat, covering as needed until caramelized (5-8 minutes).
Remove the onions and set aside.
Heat the pan with 2 more tablespoons of oil and add the mushrooms, and salt, Pierre Poivre, and Shawarma East. Roast over high heat until nicely caramelized (about 10 minutes)
Combine the mushroom and onions and keep them warm.
For each half pita, spread ¼ cup of hummus on the bottom and divide the mushroom and onions mixture between the portions.
Serve with amba labne, cabbage slaw, and shifka peppers.
