Shawarma is a Middle Eastern dish of Arab origin, in some countries called doner kebab, made from pita bread stuffed with grilled and then minced meat (chicken, lamb and veal, sometimes turkey), with the addition of sauce and fresh vegetables.
Many do not dare to buy shawarma in stalls on the street, and this article is for those who really love and are not indifferent to oriental cuisine.
I specially prepared a recipe for shawarma at home with a photo on my blog, plus recipes for how to properly prepare sauce and pita bread on your own will be described below. This dish cooked at home is no worse, I’ll even say quite the contrary, it’s much tastier, because each of us will do it for ourselves, which means we give a piece of our soul. Here you will have 100% confidence in the quality of the ingredients used, because it is made in the conditions of your home, with your own caring hands. And you don’t need to deny yourself this weakness, being afraid to harm your stomach, you can easily cook it at home in a short time.
Still hesitating whether to buy this dish in street tents? Yes, finally discard all your doubts and start cooking it yourself! Its preparation is not how much a complicated process, and the result will certainly please you and your family!
Ingredients:
Cooking method:
First you need to prepare all the necessary products. After that, we thoroughly wash the meat and all vegetables under running water, dry it and proceed.
For the marinade, we need to take a deep bowl and combine sunflower oil, ground pepper, salt, cinnamon in it and mix.
Cut the chicken fillet into strips and dip in the marinade for a couple of hours.
After two hours, we take out the chopped fillet from the marinade and fry in a pan in vegetable oil until a crispy, golden crust is obtained.
Now we cut all the vegetables into strips, and chop the parsley.
We clean the garlic and pass it through a press, and then we combine it with mayonnaise and grease the whole pita bread with the resulting mixture.
And we begin to lay out the filling of meat and vegetables.
After, we wrap pita bread in a tube. If the tube turned out to be long, then you can cut it in half and fry it in a pan or send it to the oven for a short time.
This completes the preparation of shawarma. Eat with pleasure!
It is prepared very quickly, you just need to mix the necessary ingredients. It turns out very tasty, it can be stored in the refrigerator. I share with you this simple sauce recipe.
Ingredients:
Cooking method:
1. We clean the garlic and pass it through the press.
2. Finely chop the cilantro and combine with garlic.
3. Add kefir, sour cream, mayonnaise and spices there. We mix everything thoroughly.
4. And in order for all the flavors to mix, put the mixture in the refrigerator for 30 minutes.
Shawarma sauce is ready.
Note: This sauce is also great with other dishes, such as hot meat dishes, pizza. You can replace cilantro with tarragon or parsley, which we all know, it’s up to you to choose. I do not recommend storing this sauce in the refrigerator for more than two days so that you do not need to cook it too much. I personally cook it at a time, if you need more, it's better to make a new one.
The recipe for the traditional preparation of lavash at home without yeast cannot be done without tanir - a round Armenian stove, but it can also be cooked in a pan, where it also turns out to be very fragrant and tasty.
Ingredients:
Cooking method:
In this recipe, we need a deep bowl into which we pour two glasses of water and add salt, then mix it thoroughly until completely dissolved. Next, slowly pour in the sifted flour and at the same time constantly stir with a fork, and as soon as the dough becomes thicker, we begin to knead it with our hands. As a result, it should turn out thick and sticky to the hands. Let the dough rest for 30-40 minutes.
We pour flour on the working surface and transfer the infused dough onto it, we begin to knead it until it starts to stick to our hands.
We divide the dough into small parts and now we start using a rolling pin to make very thin cakes, their thickness should not exceed 5 mm.
We put a dry and wide frying pan over medium heat and when it heats up we put a tortilla sprinkled with flour on it. Fry until lightly browned on both sides, but do not overdo it, otherwise it will turn out dry.
So that the cake does not swell during cooking in the pan, it must be held with a towel in those moments when bubbles will swell.
As soon as the first pita bread is ready, put it in a flat plate and start cooking the next one.
We leave the pita bread to cool, and then you can serve it instead of bread at the table, or use it to prepare any snacks.
We need a round pita bread, lay it out on a flat surface and lay out the filling just below its middle. We turn the side edges of the cake to each other.
Next we fold the bottom edge.
And after that, we already begin to carefully twist the pita bread with a roll so that the inner seam is exactly in the middle. In this case, the filling will not fall out of the shawarma.
And in order to fix the outer seam, they need to be laid on the bottom of a hot pan.
Enjoy your meal!!!
This Middle Eastern yummy made from thin dough stuffed with fried meat, vegetables and sauce has firmly entered our fast food life. This dish is very tasty, but many people are afraid to buy it in street shops, so videos on how to cook shawarma at home in pita bread today are of great relevance.
There is no strict recipe for shawarma, there are only generalized prescriptions, based on which we can create a dish to our own taste.
Despite the absence of strict prescriptions in the recipe, 4 components remain necessary in shawarma: meat, vegetables, sauce and unleavened flatbread - pita, which today has been successfully replaced with Armenian thin lavash. But what exactly this food set will be depends only on your taste preferences and you can even cook shawarma at home according to your own author's recipe.
In St. Petersburg, this dish has a slightly different name - shawarma, which, unlike the more common shawarma all over the world, has a strictly regulated recipe. In the northern capital, lavash shawarma includes chicken fillet, fresh cucumber, tomatoes, onions, and all this is poured with just awesomely delicious sauce of mayonnaise, kefir, garlic and spices. Try to cook this treat at home and you won't regret it.
Usually in a cafe, shawarma is made in pita - unleavened small cakes, but they can also be offered in thin pita bread. Undoubtedly, it is easier to cook this dish at home in thin Armenian bread, which is sold in every store. But if you suddenly couldn’t get pita bread, then you can fry them at home without any problems.
It is best to bake pita bread on a special oven, but in the absence of one at home, we will fry in the largest dry frying pan over medium heat on both sides.
Among the variety of different options for cooking shawarma, there is one rather interesting recipe in which fresh and spicy vegetables, fragrant chicken and fabulously delicious sauce create such an awesome tandem that all other types of this dish cannot be compared with it.
Shawarma chicken should be prepared in a certain way:
Cut the breast fillet into small pieces, season with “For Grilled Chicken” spices and fry with a little oil in a pan until tender and appetizing crust, about 15 minutes.
Now let's prepare the carrots:
In the meantime, we will prepare the rest of the vegetables:
All my fruits, clean as necessary and chop: onions - a quarter rings, cucumbers and cabbage - thin straws, tomatoes - a small cube, after which we mix all the vegetables in a common bowl, slightly salting.
Preparing the sauce:
Laying out the filling:
Now it remains only to roll the pita bread, and the delicious treat is ready. And how to wrap pita bread for shawarma should be discussed in more detail, since the first time a beginner can hardly do this procedure properly.
Definitely, the whole impression of the dish is made up not only of the taste of this treat, but also on how skillfully you can spin shawarma into pita bread. Often, when cooking doner kebab at home, newly-minted chefs have an unsolvable problem - the pita roll falls apart and the filling falls out.
It turns out that there is a special packaging technique. So that force majeure does not happen already in the process of eating yummy, before cooking it, you need to learn how to properly wrap shawarma.
If you plan to take shawarma with you on a picnic and not eat it right away, then you will need an absolutely closed twisting technique so that the filling does not come out.
If you intend to enjoy shawarma immediately after cooking, then you can twist it so that the upper part remains open, that is, we bend inward only one side edge of the pita bread, and twist the shawarma tube to the end 
In principle, a simple instruction with a photo is enough here, but for clarity, it offers to watch a video on this topic.
Now you know how to cook shawarma at home, how to make pita bread for her and how to spin this treat correctly. You can invite guests and conquer them with your culinary talents.
Shawarma has long been a popular option for hearty fast food, in addition, far from being the most harmful. True, this applies only to a product purchased in a trusted place or cooked at home, when it is possible to control the process of creating the filling. But the most difficult thing in an independent process is packing the filling into pita bread. How to properly wrap shawarma so as not to tear its shell and prevent the filling from falling out?
Lavash is the easiest option for creating shawarma in a hurry, but there are several nuances in working with it if it is bought in a store and not cooked at home.
The filling algorithm itself and fixing it inside will take only a couple of minutes, but it will require caution.
According to the described technology, a classic shawarma is wrapped with the 1st open end. This is aesthetically pleasing and attractive, but there is an important nuance - during the heating process, such shawarma most often spreads, since the hot filling flows out of an unclosed area. You have to eat the dish cold, or not on the go. What if you want hot shawarma?
The classic is undoubtedly good, but there are at least 3 options for collecting pita bread and fillings in shawarma, and not all of them are as open as the original one. You can turn the tortilla and vegetable mixture into a triangle, an envelope, or even a full-fledged roll, which will later be baked in the oven and cut into portions.
To prevent lavash from tearing during its use, professionals advise monitoring not only the degree of its softness (which usually leads not to tears, but to breakage), but also to its thickness. It is better to work with a sheet folded in half, as this increases its strength.
by the materials LadySpecial.ru
How to wrap shawarma: classic and alternative ways 2015-10-17T16:20:25+00:00 adminsalads and appetizershelpful tips, salads and appetizersShawarma has long been a popular option for hearty fast food, in addition, far from being the most harmful. True, this applies only to a product purchased in a trusted place or cooked at home, when it is possible to control the process of creating the filling. But the most difficult thing in an independent process is packing the filling into pita bread. How to properly wrap shawarma so as not to ...
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Shawarma is considered one of the most popular oriental dishes that have gained immense popularity in the countries of the former CIS. It is a kind of fast food, as it is prepared very quickly and is perfect for a snack on the go. But despite all its popularity, not every cook is able to cook delicious shawarma. Sometimes its filling leaves much to be desired, the sauce does not meet the required standards, and the design itself turns out to be unattractive and discourages appetite. Therefore, many people prefer to cook it at home. How to wrap this dish correctly? We are talking about this in more detail.
Sometimes the conditions in which shawarma is prepared leave much to be desired. It is done in small mobile trailers along the road, in compliance with minimum sanitary standards, or even without them at all. Moreover, often the process of preparing a dish takes place using far from high-quality products. This increases the risk of digestive disorders and poisoning.
That is why shawarma fans try to cook it at home. And they do it from those products in which they are completely confident. In addition, lovers of oriental dishes add various ingredients and spices to it according to their taste.
As a rule, the preparation of the shawarma itself does not cause any difficulties. The secret is in the filling. And if you cook it correctly, you get a delicious oriental dish with mouth-watering pieces of meat. Another thing is that it should be beautifully designed. To do this, they usually use round thin pita bread or a flat cake. The main thing is to wrap shawarma in pita bread correctly.
If you take the issue of decorating shawarma seriously, there should be no problems with twisting it into a thin cake. To do this, we recommend paying attention to certain nuances. Firstly, when preparing classic shawarma, it is extremely important to follow the recipe and proportions. So, half of the filling is chicken meat. The rest of it consists of parts of fresh cucumbers, tomatoes, Chinese cabbage and greens.
Secondly, the taste of the final product directly depends on the sauce. At the same time, it should not only be tasty, but also added in the appropriate amount. According to experienced housewives, you need just enough of it so that the filling is juicy, but the pita bread does not have time to get wet.
Thirdly, in order not to spoil the pita bread during the work and make an even bread roll, vegetables and meat must be cut into thin strips.
There are three types of serving shawarma:
In the first case, it is necessary to fold the filling in a flat cake into a square, and in the second case, form a round and closed roll. At the same time, the open roll is considered the most attractive and appetizing. Closed is easier to wrap and cook much faster. But how to wrap shawarma using a tortilla or round pita bread?
To prepare homemade shawarma, Armenian lavash is used (a round pancake made from thin dough), in which meat is wrapped with vegetable filling, lettuce leaves and sauce. As a sauce, yogurt, kefir with sour cream or mayonnaise can be used. Greens and garlic, favorite spices, lemon juice are added to the creamy sauce.
In the process of preparing homemade shawarma, it is extremely important to properly fold the pita or tortilla with the filling. At the same time, it is necessary to do this so that when frying (heating), the shawarma does not fall apart. To do this, it is necessary to study all possible ways of wrapping shawarma?
Consider the classic version. It involves the following steps:
This is just one of the options for how to wrap shawarma at home.
Another option for decorating shawarma is a rolled roll with an open top. This design principle is identical to the previous one. But in this case, you do not need to tuck one edge of the pita bread. It is enough to wrap the shawarma in a flat cake, like a roll. It is also very important to preheat the cake or pita bread over low heat. From this, it will become slightly golden and acquire a crispy crust.
The process of preparing such a roll is as follows:
Now you know how to wrap shawarma in round pita bread or any other thin dough flatbread.
In order for you to get a neat “packaging” of your homemade shawarma, you need to follow simple tips and our tips. So, before wrapping shawarma in pita bread, it would be right to check if you went too far with the addition of sauce.
Remember that he should only glue the layers of the filling together and give the dish juiciness. Therefore, when preparing it, you should not use kefir and yogurt in its pure form. It is advisable to supplement it with other fermented milk products - mayonnaise or sour cream.
When preparing shawarma, use only fresh and soft cakes or pita bread. Otherwise, your dough base will crumble and not take on the shape that suits you. Consequently, the filling will begin to fall out of such a “wrapper”.
If, however, it was not possible to find fresh lavash, it is quite possible to use the bread of a secondary prescription. To do this, try wrapping the filling in two layers of your outdated pita bread or tortillas. But you should not press hard on your bread. Otherwise, you risk breaking it. Do everything carefully and slowly.
You can understand the technology of packing the filling in pita bread if you buy ready-made shawarma. Then, it will need to be carefully deployed. And then, you can try to roll it back.
Be sure to try cooking by mastering the technique of wrapping shawarma in pita bread or a round cake at home. Treat your family and friends with a delicious dish.
Many shawarma lovers do not trust street vendors and prefer to cook it at home. However, even using a proven recipe, it is difficult to understand the rules for the location of pita bread. Therefore, tips on how to wrap shawarma correctly can help in this matter.
It depends on how well the shawarma is wrapped, how convenient it will be to eat. If you make a mistake, then all the contents may end up on the table or plate and the impression of the dish will deteriorate. Detailed instructions will help you do everything right.
If the filling is pressed down a little at the very end, then the seam will not open. In addition, it is important to do everything in such a way that the seam is in the middle. Spread it for frying first from the side where it can open. Only after the pita bread is well fixed during the heat treatment, it is turned over.
Not everyone uses purchased pita bread in the process of making shawarma, some cook thin cakes themselves, others prefer to use pita. The latter perfectly holds the filling and does not unfold. But due to the cut, the folding technology will be slightly different.
To fix the roller, you can use a film or foil, because due to the density of the cake, it can turn around. Thus, it is also customary to wrap oriental kebabs in the cooking process, which often use puffy flatbreads.
The dish itself and the technique of its preparation came to our country from Central Asia, but using the technology described above, you can wrap not only shawarma, but also the traditional Mexican dish - burrito. This technique allows you to evenly distribute the filling and pita bread, and at the same time the shape will be perfectly retained.
The whole secret of delicious shawarma, as a rule, is hidden in the sauce, since you can always experiment with the ingredients and add meat or vegetables to your taste. It can be chicken or pork, cabbage, lettuce, garlic or dry greens. But the sauce is given undeservedly little attention. Therefore, plain mayonnaise is often added.
But besides it, you can use:
The simplest and most uncomplicated sauce will be a mixture of mayonnaise and ketchup. It is usually used by sellers in shawarma shops. But if you want to cook something special at home, then it is better to try another way. Here's how you can vary this dish:
Once the sauce is cooked and ready to use, you can start cooking shawarma. You need to fry it only in a hot frying pan, the microwave oven is not suitable for these purposes, since pita bread will quickly lose its density in it, and the dish will simply fall apart. To add spice to shawarma, you can add hot peppers, garlic or a set of fragrant spices to it.
