Glazed Mushroom Skewers with Preserved Lemon Labneh, Pistachios and Olives

Make the skewers: Cut the mushrooms into 1-inch (2.5 cm) pieces. Thread the Wild Mushrooms (6 cups) onto the 6-inch (15 cm) skewers. Drizzle the mushrooms with olive oil and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

Make the glazes: In a small bowl, combine the Sumac Sour Sauce (4 Tbsp) and Kofta Kebab Spice Blend (1 Tbsp). In a separate small bowl, combine the Grape Molasses (4 Tbsp) and Shawarma Spice Blend (1 Tbsp).

Mix the labneh: In a medium mixing bowl, combine the Labneh Cheese (1 cup), Preserved Lemon (1), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste). When mixing, crush the lemon so it is expressed and broken up a bit more.

Grill the mushrooms: Place a large skillet over medium high heat. Drizzle olive oil into the skillet and place the mushroom skewers in a single layer flat in the pan. Press down gently to make sure the mushrooms hit the surface of the skillet. Brush the surface of the mushrooms with either of the glazes and cook until the bottom of the mushrooms begin to caramelize, about 4 minutes. Flip the skewers over, brush with more glaze and continue cooking until the mushrooms are charred on the other side. Remove the skewers to a rack set over a baking sheet and brush once more with the glaze.

Assembly: Spread the labneh on a platter and top with the mushrooms skewers. Sprinkle with Roasted Salted Pistachios (to taste), Olives (to taste), Pickled Peppers (to taste), Aleppo Pepper (to taste), Urfa Biber Pepper (to taste), and freshly torn Fresh Mint (to taste).