Sharing mezze plates at Bardak in the Pijp Amsterdam.
This week I was invited by my friend Juud for Friday night bites and drinks at the Bardak bar in Amsterdam center. Our late night conclusion: good food, nice wines, great service and nice vibes. Ah, and good coffee too!
Bardak is a great place if you’re looking for an energetic place to eat and drink. Not so much wining and dining, more like bites and drinks. It is mezze style (like middle eastern tapas); so plates for sharing.
Menu at Bardak: vegan Mushroom Shawarma, Sfiha, Okra and lots of meat options.
We had the shawarma, roasted cauliflower, the sfiha and eggplant, well burnt. Lots of garlic and lots of taste. Below you can find a recipe of the mushroom shawarma to try for yourself.
Yes: good vegan options, good glutenfree options. No: glutenfree bread available however. Other little mwehh is the overly available meat options, a bit too many in my opinion (half of the menu is meat).
Bardak Copycat Take Away Recipe – Vegan Mushroom Shawarma
- 500gr oyster mushrooms
- 1 tsp olive oil
- 3 Tbsp tamari
- ½ tsp barbecue spice
- 1/2 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- dash of salt & cayenne pepper
- 250 ml coconut yogurt
- 1 cup shredded cucumber, drained (around ¼ cup after draining)
- 2 garlic cloves, minced
- 2-3 Tbsp lemon juice
- 3 Tbsp fresh dill, chopped
- salt & pepper, to taste
- Lebanese bread/pita
- purple cabbage, sliced
- tomatoes/cucumber, diced
- Preheat the oven to 175°C/350°F.
- Pull mushrooms into strings
- Place the mushrooms strings into a bowl and add all the spices and oil. mix and mould so spices are absorbed by the mushrooms.
- Add parchment paper to a baking tin and spread the coated mushrooms on top.
- Bake at 175°C/350°F for 20 minutes (stirring twice) or as longs as necessary to bake enough so their quite crispy
- .In the meantime, prepare the tzatziki by mixing all ingredients together.
- Serve with tzatziki, tahini and green peppers for a bit of spice