How to make shawarma: home cooking recipe

Shaurma is a dish made from lavash, which is stuffed with chopped meat. It is popular in many countries, and there are more recipes for its preparation. That, a product in a flat cake, which street vendors today are happy to offer to hungry passers-by, only a brave man will venture to try. But in fact it is a very tasty dish! That is why we are preparing shaurma at home today.

If you have ever watched how a shawarma is made on a tray, then you realize that this process is not complicated and it will not take you much time. But a hearty supper in the company of friends and relatives and their enthusiastic compliments to you, as an excellent culinary, are guaranteed.

How to make shawarma: ingredients for filling

Prepare:

- Armenian lavash (the number of sheets depends on the number of alleged eaters);

- pork (who cares which part of the carcass is fatter or lean);

- Fresh tomatoes (not too juicy);

- fresh cucumbers;

- fresh cabbage (can be replaced with Chinese salad) ;

- Korean carrots;

- bulb onions;

- ground black pepper;

- salt.

How to make shawarma: ingredients for sauce (based on 5 servings)

For gravy you need:

- mayonnaise / sour cream (or a mixture thereof) - 250 ml;

- garlic - 3 teeth;

- ketchup - 1 teaspoon;

- Mustard - 1 teaspoon;

- greens of dill.

How to make shawarma: preparation of ingredients

First, cut all the vegetables. Cucumbers cut into smaller, about the same size, we should get slices of tomatoes. Now we mix these two ingredients in a bowl.

The next stage is shredding of cabbage. To make it perfect, it's good to use a special knife, however, if you are an experienced cook, then you can get by and ordinary kitchen. We put cabbage in a separate bowl, because we will mix tomato-cucumber salad with other ingredients, and put cabbage on top.

Onions cut into small cubes, although the semi-rings will also be delicious. You can just use green onions. Put a Korean carrot in a separate bowl.

Now the turn of meat has come - it must necessarily be chopped finely. Cut the sliced pork into a frying pan and butter and fry for 20 minutes. When the pieces of meat change color, salt them and lightly sprinkle with lemon juice or cucumber brine (if you decide to use not fresh, but salted cucumbers for shawarma). It is very important not to overdo it.

If you have free time, then with pork you can do otherwise. First cut into large pieces of meat marinated (as a shish kebab), and then fry on a fire. Then you will get an insanely delicious dish with the aroma of haze.

Prepare the sauce for our shawarma. In the selected base (mayonnaise or sour cream) squeeze cloves of garlic with a press, add ketchup, mustard and fresh greens, very finely chopped. We mix everything thoroughly.

How to make shawarma: the final stage

Now, when everything we need on our table, start stuffing the stuffing with shawarma and turn off the lavash. On the table, lay out his sheet, grease the entire surface with sauce (only not too thick, so that he does not soak the floury "wrapper"). A couple of tablespoons of vegetable salad spread in the center in the form of a strip, on top - a little less carrots in Korean, then comes the turn of onions, and then the meat. Top with pork sauce. Now we mix everything that we have laid out. We report on the cabbage.

We wrap the Armenian lavash. First, turn the edges along the side that is longer, then roll down the tube, along the way, wiping the filling so that the shawarma is tightly packed.

Above we considered only one recipe for home-made shawarma - with pork, which can be called classical. Depending on your preferences, you can change the filling for this dish at your discretion. Instead of pork, you can take meat from roasted chicken shanks (by the way, champignons are perfect for chicken filling), instead of lettuce or fresh cabbage - pickled, fresh cucumbers should be replaced with salted, pickled or pickled cucumbers. In general, home cooking is the place where experiments were, are and should be. Take Action! Bon Appetit!