Shawarma can be bought at any kiosk with fast food or a cafe-bistro, offer today this simple but surprisingly tasty and satisfying dish and serious restaurants. Many culinary enthusiasts try to replicate the most favorite recipes at home. But will the shaurma at home be as tasty as in a restaurant?
Products and equipment for shawarma
The main ingredients of this dish are meat and thin lavash. Meat should be boneless and medium fat. More often chicken breasts are used for shawarma. But beef or lean pork, or turkey, is also suitable. On the food production for the preparation of meat special equipment is used. This is a vertical or horizontal grill, on which pieces of medium-sized meat are densely piled. The most delicious shawarma is obtained from fresh meat, falling into lavash directly from the grill. At home, hardly anyone has a special grill for shawarma. Therefore, the meat will be enough to fry in a pan with the addition of vegetable oil. Some housewives prefer to use smoked heated chicken breasts.
Shaurma at home can be cooked with fresh juicy vegetables. The most beneficial combination: cucumber, tomato, greens and cabbage. Instead of cabbage, you can add an iceberg salad or Peking salad . If you add fresh vegetables to a shawarma, it is not recommended to warm it up or fry before eating. An indispensable component of the dish is cheese. Traditionally, solid grades are added, rubbed on a large grater. Sauces and spices - this is what will give the dish its flavor and special taste. If you like spicy food, add a little curry or other spices, mayonnaise, ketchup, mustard and salt - to taste. All products cut into thin strips and put on greased with pita bread, mayonnaise and ketchup should not be too much. Screw and serve to the table. The dish is ready.
Shaurma at home: original recipes
In order to give the shawarma a more piquant taste, you can add spicy carrots in Korean. If you do not have fresh vegetables at your fingertips, a pickled cucumber and canned mushrooms are perfect . In some recipes, fresh fried mushrooms are also present. Finely chopped onions can be added to the dish in fresh form, or marinated it for a shish kebab. Instead of mayonnaise is also suitable sauce from sour cream and greens with the addition of chopped garlic. Some housewives do not imagine such a dish as shaurma at home, without sauerkraut.
Ready shawarma before serving can be lightly fried in a frying pan or heated in a microwave. When frying pita bread, you get a delicious crispy crust. Heating in the microwave allows you to evenly warm up the filling in a minimal amount of time. According to traditional recipes, it is not recommended to bake and warm shawarma, which includes fresh vegetables and herbs. However, someone likes warmed tomatoes and dill, so this is a matter of personal taste. Also, separately to the finished shawarma you can serve the sauce and sprinkle on top with greens or spices.