Toast the pita! Preheat oven to 180°C (350°F). Cut pita breads into triangles, place on a baking sheet, and bake 8–10 minutes until golden and crispy. Set aside.

Make the yogurt-tahini sauce! In a bowl, whisk together yogurt, tahini, lemon juice, minced garlic, and a pinch of salt until smooth and creamy. Refrigerate until ready to use.

Sauté the onions! Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 5–6 minutes until soft and golden.

Add garlic & spices! Stir in minced garlic, cumin, coriander, paprika, cinnamon, and chili flakes (if using). Cook 1 minute until fragrant.

Build the tomato base! Add tomato paste and cook 1–2 minutes, then stir in diced tomatoes. Season with salt and pepper and simmer 5 minutes until thickened.

Cook the mushrooms! Add sliced mushrooms to the skillet. Cook 8–10 minutes, stirring occasionally, until mushrooms are tender and the sauce is rich and fragrant.

Taste & adjust! Taste the mushroom mixture—add more salt, pepper, or a squeeze of lemon if needed for brightness.

Assemble the base! Arrange the crispy toasted pita triangles in a large shallow serving dish or individual plates.

Layer the goodness! Spoon the warm spiced mushroom-tomato mixture generously over the toasted pita.

Finish & serve! Drizzle with the creamy yogurt-tahini sauce, sprinkle toasted pine nuts and fresh chopped parsley/mint, and finish with a drizzle of extra virgin olive oil. Serve immediately and enjoy every crunchy, creamy, spiced bite!