Preparation of pita bread for shawarma. Lavash for shawarma at home

04.07.2023

Shawarma is a popular oriental dish of Arabic origin. This delicious dish is prepared from pita bread, which is stuffed with minced meat cooked on the grill, with the addition of spices, sauces and salad with fresh vegetables.

Now this dish occupies a leading position among fast, satisfying "street" food and not everyone can pass by the aroma of fried meat. Shawarma can be bought not only in street stalls, it is served in cafes and even restaurants.

Meat can be lamb, chicken, veal, turkey, in non-Muslim countries, pork can also be found.

The advantages of shawarma are that it is quick and easy to prepare, it turns out to be very satisfying, and more and more housewives are trying to cook it at home.

An electric grill, which is offered by manufacturers of household appliances, will help us cook meat. We will also make thin cakes - pita bread with our own hands, although supermarkets now offer them in a wide range.

shawarma recipe

for the test we need:

flour - 360 gr
salt - 1/2 tsp
vegetable oil - 20 gr.
hot water - 200 ml.

step by step preparation:

Cooking pita bread - cakes for shawarma. Sift flour into a bowl, add salt, mix. Make a well in the flour and pour vegetable oil and hot water into it (temperature - 80 degrees), and knead the dough.

Then put the dough on the table and knead again, do not add any more flour. The dough is well kneaded, it became smooth and does not stick to the hands. Let the dough "rest" for 20 minutes, wrapped in cling film.

Roll out the dough into a sausage and cut into six equal pieces. Grease the table and rolling pin with oil and roll out the dough very thinly.

Fry the rolled dough in a completely dry and hot pan on both sides.

Spread the finished hot pita bread on a cutting board, and so that it does not dry out and is soft, sprinkle with water and cover with a towel.

Lavash prepared according to this recipe is soft, thin and smells wonderful. Delicious!

To keep the finished pita bread from winding, store it in cling film.

To prepare the filling, you will need the following ingredients:

for the sauce:

unsweetened yogurt
garlic
black pepper
dried herbs: coriander, dill, parsley, zira, suneli hops, curry
greens: green onions, dill, parsley, basil, cilantro

preparation:

Pre-marinated meat will be fried in a vertical grill. Pieces of meat are strung on vertically arranged skewers, they will rotate around their axis and relative to the heating elements.

Fry the meat for about 10-15 minutes. Turn off the grill when the meat is browned. Finely chop the pieces of meat. The advantage of grilling meat is that when frying, excess fat flows into special cups.

Other options for cooking meat - stew the meat in a pan, or boil in broth, cook in the oven, or in a slow cooker (for 1 hour, "Baking" mode.)

Chop the cabbage and carrots into very thin strips, chop the tomatoes and cucumber, chop the parsley. In a large bag, mix cabbage, carrots and add chopped parsley, add salt, sugar and quite a bit of vegetable oil. Tie up the bag and shake well several times, and leave for a while.

making white garlic sauce

In yogurt, add finely chopped garlic clove with cumin, salt and black pepper to taste. Let the sauce brew for 20 minutes.

The sauce according to the classic recipe goes well with any kind of shawarma.

Grease the baked cake with sauce, then spread the coleslaw with carrots, fried meat, cucumber ribbons, tomato circles, wrap everything up and ... Bon appetit!

Delicious shawarma with chicken and Korean carrots

Shawarma using chicken meat is the most common version of this dish. Chicken meat has a delicate taste, is well fried and goes well with various vegetables and sauces.

Ingredients:

chicken fillet - 0.5 kg
fresh cabbage - 300 gr.
tomatoes - 2 pcs.
fresh cucumbers - 2 pcs.
Korean carrots 100 gr.
salt and pepper, sauce - to taste
vegetable oil - for frying chicken
onion - 1 onion

Step by step preparation:

Cut the onion thinly into half rings and start frying in a pan in a small amount of oil. Then add the chicken fillet cut into small pieces to the onion, salt, you can add spices to taste. When the meat is fried on onions, and the juice does not flow out, and the meat turns out juicy.
White cabbage, try to chop as thin as possible, put in a deep bowl, add salt, sugar, a drop of vegetable oil and vinegar, mix gently with your hands, no need to knead much.
Chop cucumbers and tomatoes into strips. Korean-style carrots can be purchased in advance from salad vendors in the market.
Lay out the pita bread and lay out all the products in layers, starting with cabbage. Top with homemade ketchup, wrap. Shawarma is ready. Bon appetit!

Appetizing shawarma cooked according to this recipe will turn out juicy, and carrots will add a touch of spicy flavor.

Appetizing shawarma with sausage and cheese

As a rule, shawarma is cooked with meat, but it can be replaced with boiled, smoked sausage or ham. Get no less tasty and very quickly.

Cut vegetables, sausage and cheese into thin slices. It is better to take sausage without fat, and hard cheese, it melts better and the taste will be completely different. Grease a sheet of pita bread with white sauce, lay out vegetables, sausage and cheese. Top with tomato sauce, wrap, and fry in a dry frying pan until lightly browned so that the filling warms up well.

We have already learned how to cook white garlic sauce, now we will prepare tomato sauce. It tastes much better than regular ketchup. You can add fresh vegetables to it.

Cooking red tomato sauce

We will need the following ingredients:

tomato paste - 2 tbsp.
vegetable oil - 2 tbsp.
tomato - 1 pc.
bell pepper - pc.
onion -1 pc.
salt, sugar
ground red pepper, cilantro

Cooking:

Cut the onion and tomato into cubes and sauté in a frying pan.

Take a blender and put in it - chopped bell pepper, sautéed tomato and onion, red ground pepper, salt, sugar, tomato paste, cilantro. Grind everything to the consistency of thick sour cream. Let it brew for 20 minutes. The result was a spicy tomato sauce with a sweet-spicy taste!

Shawarma in St. Petersburg at home

The homemade version of shawarma is very masculine, plentiful and delicious!!!

The main criterion by which shawarma differs from shawarma is the shell. For shawarma, thin pita bread is used, and for shawarma, half a pita is used.

Hearty vegetarian shawarma with mushrooms

Vegetarian shawarma is an unusual and very tasty dish. If you do not eat meat, then it is very easy to replace it with mushrooms.

Ingredients:

champignons or any forest mushrooms - 250 grams
cucumber - 1 pc.
tomato - 2 pcs.
bulb - 1 pc.
lettuce
tomato sauce - 2 tbsp. l.

Cooking:

Sort the mushrooms, rinse them thoroughly, cut into slices. Put them in a frying pan, salt to taste and fry in vegetable oil.
Wash, peel and cut the onion into rings. Add it to the pan after about 15 minutes of cooking. Fry the dish for about 10 more minutes, until the onion acquires a golden appetizing color.
Tear the lettuce leaves with your hands, and cut the tomatoes and cucumbers into cubes.
Lubricate pita bread with white garlic sauce, put lettuce leaves, tomatoes, cucumbers, fried mushrooms. top everything with red tomato sauce. Roll the shawarma into a roll or an envelope.

Video. How to wrap shawarma in pita bread

Shawarma is not only a hearty meal for the whole family. This dish may become a favorite among your friends. The male part of the company will appreciate this shawarma served with beer. And although it is called a man's dish, I think that women will like it too!

If you liked the recipes, put likes and share them with your friends. Thank you!

3 recipes

It is unlikely that there will be a person who has not tried or at least not heard of shawarma. The fact is that this dish is simple, but remarkable for its satiety and taste, and is widely distributed throughout the world. The generally accepted homeland of shawarma is the Middle East, but in Germany, Mexico, Africa, you can find an analogue of shawarma. Of course, in different countries this dish is called differently, but the essence of shawarma always remains the same - it is a thin flatbread (lavash or pita), in which chopped vegetables and meat are wrapped. Shawarma is also served with various sauces, which can either be placed inside the cake or served separately. Shawarma is a great alternative to a sandwich, so it has become the number 1 dish for outdoor enthusiasts, tourists and business travelers. It is prepared in an elementary way, which I suggest you make sure of.

classic shawarma

Ingredients:

Cake dough:
2 cups wheat flour
1 tbsp vegetable oil
Filling:
2 chicken legs
2 carrots
1 bulb
2 tomatoes
1 large cucumber
1/6 white cabbage
For sauces:
mayonnaise
garlic
ketchup
adjika

How to cook a flatbread (lavash) for shawarma

The vast majority of people who start reading my recipe, having reached this place, will exclaim: “I don’t understand why you fool yourself and cook pita bread, because it is sold in all stores ?!”. That's right, I also think that it is faster and more practical to use purchased Armenian lavash, especially since it is much larger than what we can cook at home, and, therefore, it is more convenient to wrap the filling in it. But I’ll tell you a terrible secret: there are still a lot of places in this world where people have never heard of supermarkets and Armenian lavash, but they also want to know the taste of shawarma, and I simply have to help them with this.
Let's start cooking pita bread by pouring flour into a small bowl. Then gradually add water (about 2/3 cup) and at the same time mix the flour. Add a spoonful of sunflower oil. You can add a pinch of salt if you wish.

When we have a homogeneous mass, we put our workpiece on a floured table and continue to knead it for at least another 5-7 minutes. This is how all oriental bakers do it, because thin cakes are obtained only from carefully kneaded dough.
We wrap the kneaded dough in cling film or a food plastic bag and leave it for 15-20 minutes so that the gluten softens and swells in it. After that, the dough will become even more plastic and pliable.

As you can see, the dough for pita bread is very, very simple. From the finished dough, roll out a thick sausage, divide it into 6 parts.

Sprinkle the table with flour, put a cut piece of dough on it and roll it into a thin cake. The thickness of the cake should not exceed 3 millimeters, and the diameter should correspond to the bottom of the pan on which you will bake it.

Raw cakes are conveniently stacked. So that they, God forbid, do not stick together, you should sprinkle them abundantly with flour or lay with parchment.
We put the pan on the fire, heat it well. For baking cakes, it is better to use a thick cast-iron frying pan, as it warms up evenly over the entire area, and the cake is baked without burning anywhere.
Shawarma flatbread is prepared without any oil or fat. So we put it directly on the heated metal and bake for half a minute on one side, then turn it over and bake the same half a minute on the other. We remove one cake from the pan and immediately send the second to its place.

Care should be taken that the cake does not dry out in the pan, otherwise it will become brittle, and it will be impossible to wrap the filling in it.
We stack the finished cakes in a pile and cover with a towel so that they do not dry out and remain warm.

How to make shawarma filling

For the filling, first of all, prepare the meat. We will use chicken, although in theory the shawarma recipe allows for lamb, beef, turkey, and even pork (in non-Muslim countries).
In chicken, it is best to use chicken legs. They are much juicier than brisket, which means that shawarma will turn out tastier.
Since at home it is not possible to use a skewer, we will cook the meat in a frying pan. We remove the skin, cut out the bones and veins from the legs, spread the meat. Fry the chicken in a small amount of vegetable oil until tender.

Literally a few seconds before the fire is turned off, salt and sprinkle the chicken with spices (I personally use the usual set of spices for chicken). In no case should this be done before, as the spices will simply burn in the pan.
While the chicken is cooling, proceed to the manufacture of the vegetable part of the filling. To do this, wash the cucumber and tomatoes, clean the onion and carrots. For shawarma, it is best to use blue onion, it is more fragrant and not so bitter. Of course, it would not be bad to get a sweet Crimean onion, but it is not always possible to find it on the market.
When the vegetables are washed and peeled, they should be cut. Tomatoes are cut into thin slices, onions into half rings, carrots and cucumbers into thin strips. Yes, we completely forgot about cabbage! Cabbage is finely chopped, as for frying or pickling. Here is another little secret: to make chopped cabbage more juicy, sprinkle it with salt and lightly knead it with your hands.

Sauces are also very important for real shawarma. Our most common sauces are mayonnaise and ketchup. Of course, they can be used directly, without any improvements there, but to make our shawarma more tasty, I suggest adding finely chopped garlic to mayonnaise, and mix ketchup in a 1: 1 ratio with homemade adjika.

The last preparatory stage is cutting the chicken that has already cooled down by this time. I suggest cutting it into thin strips. Probably, you have already noticed that all the components of the filling, if possible, are cut in this way. This is done so that they do not fall out of the shawarma while we will absorb it with appetite.

How to make shawarma

The assembly of shawarma begins with the fact that we apply a thin layer of mayonnaise with garlic to the central part of the cake. A little mixture of ketchup and adjika is distributed on top of it.

Next is a layer of onions, tomatoes, cucumbers, carrots and cabbage. The order of these layers does not matter at all, but there is one exception - traditionally the last layer in shawarma is meat.

After all layers are laid, roll the cake into a tight roll. It turns out that such a very beautiful and mouth-watering homemade shawarma.

If you used a large and thin pita bread for shawarma, then the filling is swaddled tightly in it: both ends are tucked up, and the pita itself wraps the filling in two layers. So you can safely take such shawarma with you on the road.
If you cooked a cake at home, then naturally it turned out to be small, and therefore, at the first opportunity, it will strive to turn around. To avoid this, I offer a few tricks. Firstly, each roll can be wrapped up to half in a separate paper napkin. It will turn out even beautifully, and besides, your hands will remain clean. Secondly, you can tie the rolls with green onion feathers, as I did in cucumber rolls. And, thirdly, you can stab the shawarma with a wooden skewer. Only in this case, do not forget to warn your household and guests about this not entirely edible detail.
Yes, I almost forgot, pour the remaining mayonnaise with garlic and ketchup with adjika into gravy boats and also serve it to the table. Suddenly, someone will have a desire to dip the shawarma in the sauce. By the way, the cooled shawarma can be easily heated in a dry frying pan. That's the whole shawarma recipe, bon appetit to you and your guests!

Shawarma with chicken and pepper

Here is another shawarma filling recipe. Unlike the first recipe, vegetables are fried here, so the shawarma is more satisfying and spicy. Such a filling goes especially well in the cool season, when you want hot, and more satisfying.

Ingredients:

2 chicken breasts or 2 chicken legs
3 pcs. lettuce pepper
2 pcs. Luke
1 glass of tomato juice
2-3 garlic cloves
salt to taste
red hot pepper seasoning
ground black pepper
vegetable oil

We cut the onion rings, cut the salad pepper into strips. I had multi-colored peppers, so I took one red, one yellow and one green pepper. Shawarma turned out very tasty and beautiful. Cut the pepper very thinly.

In a small amount of vegetable oil, first stew the onion, then add the lettuce pepper. Simmer for 6-7 minutes over medium heat.

Add a glass of tomato juice or a glass of tomato sauce.

Stew vegetables in tomatoes. When the pepper becomes soft, add the fried chicken meat. The pepper should be soft, but not falling apart. By the way, canned peppers can also be used for this filling, in which case the heat treatment of peppers is reduced to a minimum.

Add chopped garlic, salt and pepper to taste. It is important to make the filling sufficiently salty and spicy. Only without fanaticism))).

Simmer for another minute and remove from heat. When the filling has cooled down a bit, roll up the shawarma.
We put a few tablespoons of the filling in the center of the cake. We bend the bottom edge.

We wrap one side, and then the second, to get an envelope. To prevent the shawarma from opening, you can stab it with a wooden skewer.

Wrap the rest of the cakes in the same way. Since the filling is hot, such shawarma can be eaten immediately.

Lean shawarma

And this is a shawarma recipe for those who are fasting and cannot eat meat. Vegetable filling with beans. It turns out hearty and delicious!

Ingredients:

3 pcs. fresh or canned lettuce
2 pcs. Luke
1 glass of tomato juice
1 cup boiled beans
2-3 garlic cloves
salt to taste
red hot pepper (seasoning)
ground black pepper
vegetable oil (optional)

We cook cakes as usual, without eggs, you can even without vegetable oil. If desired, add seeds to the dough.
We make the filling almost as in the previous recipe: stew the onion, add lettuce pepper and tomato juice. When the pepper becomes soft, put a glass of boiled beans. Salt the filling and season with spices to make the filling spicy. Simmer everything together for 5 minutes and remove from heat.
Roll up shawarma and enjoy a delicious and healthy dish! It turns out a full-fledged dish, it contains not only vegetables and carbohydrates, but also vegetable protein, which is rich in beans.

Shawarma, shawarma, shavarma - as soon as they do not call this dish of Arab origin. It would seem a simple combination of pita bread, vegetables and meat, but how delicious! Watching the preparation of this snack in street outlets, you wonder if I can do the same? We bring to your attention tips on how to cook shawarma at home and step by step recipes. This will allow you not to put your stomach at risk by purchasing it at catering points, and learn how to cook a dish yourself.

HOW TO MAKE SHAWARMA AT HOME WITHOUT SPECIAL EQUIPMENT

One of the main features of the preparation of this delicious Arabic snack is the thinnest cutting of meat slices. In establishments and catering outlets, this is ensured using a shawarma maker. If you are not very good with a knife or the meat is too tough, you can resort to pre-freezing. Then it is easy to remove pieces resembling shavings from the meat. If you prefer to cook dishes using fresh meat, choose parts without veins, fatty tissue, and the sharpest knife.

In order for shawarma to have the same taste that the dish acquires when cooked with the help of the apparatus, the pieces of meat must be well fried in hot oil until a golden crust forms. A grill pan with a corrugated bottom is perfect for this. During frying, care must be taken not to overdry the meat - inside the pieces should retain their softness and juiciness.

WHICH LAVASH OR FLAT IS NEEDED FOR SHAwarma

When choosing thin Armenian lavash for shawarma, you need to make sure that it is fresh. Try to roll the sheet, and if cracks or damage appear on its surface, the pita bread is not suitable for cooking. Using such pita bread will lead to sheet tears, and this threatens that your snack will crumble in your hands. The same goes for pita. If you decide to cook shawarma in this Arabic flatbread, make sure it is fresh. To keep the freshness of lavash or pita bread for a long time, store products in the refrigerator at a temperature not exceeding +5 degrees.

WHICH MEAT AND SAUCE IS BETTER TO USE

For cooking shawarma, chicken fillet, previously marinated in a mixture of st. l. lemon juice, three tbsp. l. water, one tbsp. l. olive oil and a teaspoon of curry. A more authentic recipe calls for lamb or veal. In this case, the meat should be marinated in a mixture of 200 ml of wine vinegar, five crushed garlic cloves, take one teaspoon of each seasoning - cinnamon, paprika, nutmeg and salt to taste. Very tasty shawarma is obtained by using smoked chicken or duck.

Shawarma sauce is a very important ingredient. If you get by with ordinary mayonnaise, the appetizer will still turn out delicious. But by adding sour cream-based garlic sauce to the shawarma, you will add extra piquancy to the dish. The sauce is prepared very easily: a glass of not very thick sour cream is mixed with 5 chopped garlic cloves and two tablespoons of finely chopped cucumber. It's time to add spices to taste, and the mixture is sent to the refrigerator for 1.5-2 hours. You can safely use the finished sauce for other dishes.

RECIPES FOR COOKING SHAwarma AT HOME WITH A PHOTO

The best homemade shawarma recipes below contain detailed instructions, thanks to which you can cook this dish no worse than an experienced oriental chef. You will master all the subtleties of cooking this appetizer - from delicious roasting of meat to how to properly wrap pita bread. Each method of cooking shawarma has a detailed set of ingredients, so you will be fully equipped before cooking.

Shawarma with chicken meat is one of the most common variations of this dish. Chicken is easy to work with, cooks well and pairs well with a variety of vegetables and sauces. This type of meat has a delicate taste and is liked by everyone. To prepare the dish you will need the following ingredients:

3 large sheets of pita bread;
400 grams of chicken fillet;
4 cucumbers;
2 tomatoes;
2 cloves of garlic;
mayonnaise, ketchup and other sauces to taste;
salt, pepper, curry.

Put finely chopped chicken in a dry frying pan, sprinkle with curry, fry until golden brown, add salt and pepper, remove from heat.
Cut the cabbage into strips, sprinkle with salt and press.
Cucumbers cut into strips.
Cut the tomatoes into slices.
Lubricate pita bread with sauce with the addition of chopped garlic.
We spread the meat on one side, sprinkle with cabbage, put cucumbers on top of the “herringbone” and put a few slices of tomatoes.
We first fold the long edges of the pita bread, and then completely twist it into a roll.
Heat lightly in a dry frying pan.

DELICIOUS HOME SHAwarma "LIKE IN A STALL"

How to make shawarma at home so that it turns out "like in a stall"? This question is asked by many chefs. You will receive the answer to it in the following recipe. For cooking, you need to stock up on the following products:

1 sheet of lavash;
2 chicken drumsticks;
200 grams of carrots in Korean;
200 grams of white cabbage;
1 small pickled cucumber;
1 small fresh cucumber;
about half a medium tomato;
seasoning for chicken tobacco, salt, pepper;
one tablespoon of mayonnaise, sour cream, ketchup, mustard and olive oil;
garlic clove.

Separate the chicken meat from the bone, cover with seasoning, brush with olive oil, put in the refrigerator for an hour and a half.
We make the sauce - mix sour cream, mayonnaise, chopped garlic, finely chopped pickled cucumber.
Fry the meat until golden brown, cool.
Lubricate a third of the pita bread with sauce, put the chicken on it.
Sprinkle chicken with finely chopped cabbage.
Lay the carrots on top of the cabbage.
Cucumber, cut into small strips, spread on carrots.
Put tomato slices on top, wrap, fry in a dry frying pan.

VIDEO RECIPE FOR COOKING HOME SHAwarma

To consolidate the skills obtained in the instructions presented, to see with your own eyes how the correct shawarma is made, the video recipe will help you. It analyzes in detail each stage of preparation - especially the one that most of all culinary experts who are going to cook this dish at home are most interested in: how to properly wrap pita bread so that it does not fall apart.

Hi all! If you are looking for a special, delicious recipe for making shawarma at home, then our article is for you.

Many tasty and healthy dishes came to Russia from Eastern and Arab countries, and one of the many recipes is shawarma. Surely, many have learned about the existence of this amazingly delicious dish, with the massive appearance on the streets of your city of kiosks and cafes that sell ready-made shawarma.

The so-called "shawarma" is very popular due to the fact that it can be a quick and satisfying snack. And the most convenient thing is that it is not necessary to buy it in stalls and kiosks, but you can cook it at home, with little time and money. Especially when vegetables are in season!

Shawarma is a quick dish with hot meat filling and vegetables wrapped in pita bread. It is considered a fast food dish, but by preparing shawarma at home, you can make sure that it turns out not only satisfying and tasty, but also healthy.

Shawarma exists in several forms, and homemade shawarma is also prepared quickly and does not require a lot of time. In addition, the filling can be changed at your own discretion. Usually shawarma is made from lamb, chicken, veal, or in non-Muslim countries from pork. The meat is fried vertically on the grill and as it is fried, it is cut off and used for the filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, salted or pickled), tomatoes, carrots (either in Korean or just fresh), potatoes, cabbage, onions are used, and all this is seasoned with different sauces.

Ingredients:

cabbage - 150 gr;
carrots - 1 pc;
meat (beef) 300-400 gr;
onion - 1 pc;
parsley - 50 gr;
not a lot of mayonnaise and ketchup;
salt, pepper - to taste;
vegetable oil - 3-4 tbsp;

Sauce Ingredients:

sour cream - 150 gr;
garlic 1-2 cloves;
dill, parsley - 30 gr each;
salt and pepper - to taste;

Lavash can be baked by yourself. Also at home with minimal time. And if in a hurry, it’s easier, of course, to buy ready-made in the store. The main thing is to see that it is not burnt and not torn. Since when you wrap it, there is a chance that the sauce will leak through cracks or overdried pita bread.

Lavash Ingredients:

flour - 1 cup:
egg - 1 pc;
not much milk or water;

Shawarma cooked at home

1. Pour flour into a bowl, add salt. And in the middle, make a hole and pour in the egg, mix the flour with the egg and gradually pour milk or water and mix. Knead the dough in a cup, then put it on the table and continue to knead. When the dough is ready, let it rest for 20-25 minutes and cover it with a towel

2. Divide the finished dough into several circles and roll out each piece by 2 mm. Bake in a dry, oil-free skillet for 1-2 minutes on each side.

3. For the filling, cut the meat into slices and fry it in a pan in vegetable oil.

4. Finely chop the onion into half rings, cut the cucumbers into thin strips, grate the carrots for Korean carrots and cut the cabbage into thin strips.

5. Making the sauce. Mix sour cream with chopped garlic and dill, salt and pepper to taste.

6. Lay the baked pita bread on the table and spread with sauce, put the filling on top of the sauce and sprinkle with parsley. And add a little mayonnaise and ketchup. Wrap the shawarma as in the photo

Bon appetit!

Recipe 1. Cooking chicken shawarma (a simple classic recipe)

Ingredients:

chicken fillet (breast) - 300 gr;
fresh cabbage - 1/6 head;
pickled cucumbers 2-3 pcs;
sour cream butter;

Cooking:

Cut the chicken fillet into small pieces and fry in butter.

2. Chop the cabbage into strips, squeeze it with your hands and salt.

3. Peel the pickled cucumbers and cut into strips.

4. We lay out the pita bread on the table and begin to lay out the filling, first put a layer of cabbage, then put a layer of meat.

Pour sour cream on top and put a layer of pickled cucumbers on sour cream.

5. We wrap the shawarma, turning the ends of the pita bread inside.

6. Put the wrapped shawarma in a pan and heat it up, press the shawarma in turn so that it becomes a little flat, do this on both sides.

Bon appetit!

Recipe 2. How to cook shawarma (shawarma) at home with sausage

Shaurma, shavern, shavarma - as soon as they do not call this dish. It would seem that the most common combination of pita bread, meat and vegetables, but how delicious!

This shawarma is cooked in thin Armenian lavash, which you can buy in the store and easily cook with your own hands. As a rule, it is cooked with meat, but the meat can also be replaced with boiled or smoked sausage.

Ingredients:

thin pita bread - 1 pc;
two processed cheeses;
100 gr watercress;
100 gr boiled or smoked sausage;
fresh tomato;
100 gr ketchup;
fresh cucumber;
a pod of bell pepper;
100 gr of mayonnaise;

Cooking:

Spread a sheet of pita bread on the table. Combine ketchup with mayonnaise and grease pita bread.

Rinse the lettuce leaves, wipe with a paper towel and put in the center of the pita bread.

Rinse the tomato and cucumber and cut into small pieces in the form of straws, and put a layer on the lettuce leaves.

Remove the tripod and seeds from the bell pepper, cut into thin strips, put on a layer of tomatoes and cucumbers.

Cut the sausage into strips and put a layer on the pepper.

Grate the cheese on a coarse grater and put a layer on the sausage.

Wrap pita bread, put in a pan and fry on both sides until golden brown.

Recipe 3. How to cook shawarma at home in pita bread with pork

Sauce Ingredients:

a few cloves of garlic;
greens dill and parsley;
mayonnaise;

Cooking:

Squeeze the garlic into a cup, add finely chopped greens, pour everything with mayonnaise and mix.

Ingredients:

lavash - 1 pc;
pork meat - 300 gr;
Chinese cabbage;
fresh cucumber;
fresh tomato;
cheese;
mayonnaise;
a few cloves of garlic;
greens dill and parsley;
vegetable oil;

Cooking:

1. Cut the pork meat into small pieces and fry in a pan without vegetable oil, fry for 5-7 minutes, stirring constantly. So you can simulate the effect of vertical frying meat. Mix the fried meat with the prepared sauce.

Do not add any spices to the meat; everything that will be needed in the sauce.

2. While the meat is saturated, chop the Beijing cabbage into strips, grate cheese and cucumber, cut the tomato.

4. Wrap the shawarma and fry on a hot frying pan without oil on both sides. Do not fry, just reheat!

Bon appetit.

Recipe 4. Cooking shawarma without chicken (step by step recipe with photo)

Sauce Ingredients:

garlic;
mayonnaise - 6 tbsp;
ketchup - 6 tbsp;

Mix ketchup and mayonnaise, put finely chopped garlic in mixed ketchup and mayonnaise.

Shawarma Filling Ingredients:

pita bread - 2 pcs;
hard cheese or suluguni - 200 gr;
fresh white cabbage - 100 gr;
Korean carrots-100 gr;
onion - 1 pc;
fresh tomatoes;
fresh cucumbers;
ketchup;
parsley and dill;

Cooking:

1. Spread a sheet of pita bread on the table and spread with ketchup.

2. Grate the cheese on a coarse grater or cut into cubes.

3. Pour over the sauce not much.

4. Chop the cabbage into strips, salt and rinse with your hands (to give juice), put a layer on top of the cheese.

5. Put a layer of Korean-style carrots on a layer of cabbage.

6. Cut the cucumber not too finely, put a layer on the carrots. Cut the onion into half rings and put on the cucumber.

7. Cut the tomato into small pieces.

8. Wrap the shawarma and fry it in a dry frying pan so that the cheese melts. And all the delicious shawarma is ready to eat.

Bon appetit!

Recipe 5. A simple duck shawarma recipe (instead of chicken)

Ingredients:

duck meat (boiled) - 200 gr;
champignons - 200 gr;
sour cream - 2 tbsp;
butter - 50 gr;
greens - 4 branches;
fresh or salted cucumber - 1 pc;
Korean carrots - 50 gr;
mayonnaise - 2 tbsp;
ketchup - 2 tbsp;
pita bread - 2 pcs;
vegetable oil for frying;

Cooking:

1. Boil duck meat in advance in salted water, with bay leaf.
2. Rinse the champignon mushrooms and cut into thin strips, put salt on the pan and cover, when the mushrooms give juice, remove the lid and fry until all the liquid has evaporated, add sour cream and chopped greens. Simmer for two minutes.

3. Cut the cucumber into slices and place next to the finished Korean carrots.

4. We take one part, pour mayonnaise, ketchup and distribute over the entire surface of the pita bread. We put the filling on the pita bread: fried duck meat, mushrooms, Korean carrots, cucumbers.

5. Wrap the shawarma and put it in a plate on a lettuce leaf.

Bon appetit!

Real shawarma sauces like in stalls (5 sauces)

At the moment, there are a huge number of sauces and each cook has his own special sauce recipe. Someone adds their own special ingredient to the sauce for piquancy of taste - parsley, dill or basil and many other herbs.

Classic shawarma sauce recipe

Ingredients:

sour cream - 100 gr;
kefir - 100 gr;
mayonnaise - 100 gr;
garlic - 1 clove;
black pepper - a pinch;
red pepper (to taste);
salt;

Cooking:

Mix sour cream, kefir and mayonnaise, mix thoroughly. And add crushed garlic, salt and pepper to taste.
Let the sauce brew for 15 minutes.
According to your own taste, add greens (parsley and dill) to the sauce.

The sauce according to the classic recipe goes very well with any kind of shawarma.

Recipe 1. Sauce without mayonnaise (spicy garlic)

Ingredients:

kefir - 1 glass;
egg yolks - 4 pcs;
mustard - 2 tsp;
garlic - 1 head;
vegetable oil - 1/2 cup;
salt - 1 tsp;
black pepper - 1/2 tsp;
red pepper - on the tip of a knife;
parsley - 1-2 branches;

Cooking:

Beat the yolks with mustard and kefir, add salt, pepper and mix everything thoroughly.
Continuing to beat, add vegetable oil in a thin stream. Add finely chopped or crushed garlic.
Leave the sauce in the refrigerator for 60 minutes. Before use, add finely chopped dill.

This sauce is served with chicken or beef shawarma.

Sauce 2. With mayonnaise (classic + suneli hops)

Ingredients:

fermented baked milk;
sour cream;
mayonnaise;
lemon;
garlic;
hops - suneli;
black pepper;
sugar;
salt;

Cooking:

Mix the three main ingredients of the sauce, pour the ryazhenka into a deep plate, put sour cream and mayonnaise into the ryazhenka. Mix everything thoroughly.
Put 1 tablespoon of salt and the same amount of sugar.
Squeeze 1/4 lemon into sauce.
Squeeze 8-10 cloves of garlic and put in the sauce, mix everything thoroughly.
Add 1/2 tablespoon of khmeli-suneli seasoning and the same amount of black pepper.

Khmeli-suneli seasoning is well suited for meat and fish, it is used in Georgian cuisine.

Sauce 3. Sour cream sauce

Ingredients:

fresh sour cream - 100 gr;
mayonnaise - 2 tbsp;
garlic - 3 cloves;
basil - 1 tsp;
salt and pepper to taste;

Cooking:

Pour sour cream into a deep bowl, mix with mayonnaise and squeeze garlic.
Salt and pepper and add the basil and finely chopped greens.

Sauce 4. Garlic-yogurt

Ingredients:

1 cup unsweetened yogurt
1/2 head of garlic;
5 tbsp olive oil;

Cooking:

Peel the garlic and crush, beat with a blender with yogurt, then add butter and beat again. Salt and add herbs to taste.

Sauce 5. Red tomato shawarma sauce

Ingredients:

tomato juice - 1 glass;
tomato paste - 3 tbsp;
onion - 1 pc;
bell pepper - 1 pc;
fresh tomato - 1 pc;
olive oil - 2 tbsp;
garlic 3-4 cloves;
basil, cilantro;
lemon juice - 1 tbsp;
black pepper - 1/2 tsp;
coriander - 1/2 tsp;
salt to your own taste;

Cooking:

Peel the onion, remove the seeds and stem from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, chop vegetables with a blender into gruel.
Add chopped vegetables to tomato juice. Squeeze the garlic and add seasonings, finely chopped herbs, salt and olive oil.

This sauce can be used for both shawarma and meat.

How to properly wrap shawarma. Learn to roll fast!

Watch from 1 minute 50 seconds…

Another wrapping option is the fastest! (Try repeating...)

Secrets of delicious shawarma

According to one Eastern chef, one of the secrets to a delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be aged in a mixture of Arabic spices before frying.

If the meat is dry, moisten it with orange juice during cooking or add a little oil or fat tail fat to the pan during frying. The meat acquires a delicate taste and spicy aroma.

For the sauce, grind the greens along with garlic and spices, and then mix these ingredients with the base. The sauce will be delicious and flavorful. If you want the sauce not to be pale, add bright paprika, curry and herbs to it. It will turn out very tasty and festive dressing!

Never heat shawarma in the microwave because the pita bread will turn sour in it and lose its head start and taste. Ready shawarma can be additionally smeared on top with sauce for juiciness and piquancy.

Bread is the head of everything. People have been baking it since the beginning of time. Various types of cakes are especially popular, the recipes of which can be found in any cuisine of the world:

Shelpek is an Asian flatbread.

Khachapuri - Georgian flatbread with cheese.

Tortilla is a Mexican flatbread.

Focaccia is a flatbread from Italy.

Lavash is a flatbread of oriental cuisine.

Thin flatbreads are used as the basis for many dishes.

Consider how to cook a shawarma cake at home.

Armenian lavash

To make thin cakes according to this recipe, you will need only three products: wheat flour (300 g), pure water (170 g) and salt (half a teaspoon).

Cooking process:

1. Boil water, add salt and let cool (five minutes is enough).

2. Sift flour.

3. Pour hot water into the flour in small portions, kneading a thick dough. At first, you can use a mixer, but in the end you still have to work with your hands. The finished dough should be very cool.

4. The base must be covered with a film or towel and let it brew for half an hour.

6. Each part must be rolled out very thinly.

7. Prepared cakes are placed on a dry hot frying pan and fried on both sides.

8. Finished products are laid out on a damp and well-wrung towel. After cooling, they will become very plastic.

Shawarma in Armenian

An Armenian recipe for shawarma in a tortilla (see the photo of the finished dish below), which will not leave anyone indifferent.

1. Take 400 g of chicken meat, salt and fry.

2. Mix 6 large spoons of mayonnaise and ketchup.

3. Add crushed garlic clove and black pepper (ground).

4. Cut the round cake into two parts.

5. Lubricate both halves with sauce and start laying out the filling: Korean-style marinated carrots (100 g), cucumbers, tomatoes (2 each), one onion, meat, any greens.

6. Wrap in the form of an envelope.

The indicated number of products is designed for two shawarma.

Georgian lavash

This recipe will allow you to cook cakes with a special taste. Lavash will turn out lush, very soft, slightly salty.

For the test you need:

300 g flour;

a teaspoon of dry yeast;

A teaspoon of sugar and salt;

Glass of water.

Mix loose products well. Heat the water slightly and combine with a mixture of dry ingredients. Knead the dough and cover it with a cloth. It should be infused for an hour. Tear off small pieces from the dough and mold into round cakes. A rolling pin is not needed here, since it is better to work with such a dough with your hands. Bake pita bread in an oven preheated to 200 degrees.

Ready cakes must be covered with a towel and cool.

Georgian lavash on the grill with cheese

1. Cut the cake into several corners. Carefully divide each portion into top and bottom portions.

2. Take any processed cheese, such as Yantar. Add crushed garlic and herbs to it to taste. Mix everything well.

3. Spread the bottom halves with the filling and cover with the second part.

4. Put the finished triangles on the wire rack.

5. Grill on the grill for no more than 2-3 minutes.

6. Serve the dish hot. You can cut cucumbers and tomatoes. They go very well with such pita bread.

Shawarma recipe in a Georgian flatbread

Any meat is suitable for this option: chicken, beef, lamb, pork. It's better to choose chicken. With it, shawarma is not very oily. And it takes very little time to cook.

The meat is fried in a pan. Onions, cabbage, lettuce, bell peppers and cucumbers are cut and combined with fried meat. It is necessary that they are saturated with a meaty smell, so let the finished filling stand for at least half an hour.

Sauce of your choice:

Mayonnaise with ketchup, herbs and garlic.

Mayonnaise with sour cream, herbs and garlic.

Ketchup with pepper and garlic.

Lubricate the cake with sauce, lay out the filling, wrap it with an envelope and refrigerate. Reheat before serving.

How to make tortillas in Uzbek

Uzbek cakes are traditionally cooked in the oven.

Products:

A glass of wheat flour;

Water and milk 80 g each;

2 large spoons of oil;

Egg;

a teaspoon of yeast;

A little salt;

Sesame as desired.

Cooking:

1. Mix all bulk products thoroughly.

2. Pour water and milk into a saucepan and heat a little. Then, whisking continuously, add the flour. When the dough is almost ready, add butter.

3. Cover the finished base with a cloth and put it in heat for half an hour.

4. You can start sculpting. Tear off portioned pieces from the dough, forming round cakes with your fingers. At the same time, their middle should be thin, and the edges should be slightly thickened.

5. Cover the bottom of the pan with foil, placing a cake on top. Pierce it in several places with a knife or fork, and then cover with a napkin. In this form, the cake should stand for at least half an hour.

6. Before going to the oven, brush the base with an egg and sprinkle with sesame seeds.

8. After this time, remove the lid and fry for a few more minutes until lightly browned.

9. After the cake is well fried, remove it from the pan and cover with a napkin. Let her lie down for another 15 minutes.

Such pita bread will turn out lush and soft. It can even be used instead of bread.

Homemade shawarma in Uzbek-style flatbreads

Cakes in this recipe should be thin.

Lubricate each base with mayonnaise and ketchup. To reduce the fat content of the dish, you can leave only ketchup.

Cover the tortilla with a lettuce leaf and fold vegetables: fresh tomatoes, pickled cucumbers, pre-fried chicken, greens.

Wrap the filling in pita bread and hold a little in the pan where the meat was cooked. You can also use the grill.

Thin cakes made from yeast dough

Products:

flour (400 g),
glass of water,
yeast and salt (one teaspoon)
butter (50 g), can be replaced with margarine.

Cooking:

Heat water, add salt, yeast. From the total amount of flour, pour one glass, pour heated water into it and shake it well. Infuse the dough for 15 minutes. Melt the butter, cool, add to the total mass and mix. Pour the remaining flour, knead and cover the dough. It should stay for about half an hour. Divide the finished base into 6-7 pieces. Form into balls and let rest for 10-15 minutes. Roll out very thin cakes. Fry in a pan without oil.

Cover finished products with a towel until completely cooled.

How to make cakes on kefir

You will need:

a glass of kefir
one tablespoon of any vegetable oil,
flour,
a teaspoon of soda and salt.

To make kefir shawarma cakes, you need:

1. Add salt, soda and oil to kefir. Mix everything.

2. Gradually add flour and knead the dough. It must be cool.

3. Cover the base with cling film and leave for half an hour.

4. Form small pillows and roll out thin cakes from them. You should get about 5-6 pieces. Bake them in a dry frying pan. You can add a little oil if you wish. It will be tastier, but more nutritious.

5. Cover the finished cakes with wet wipes and leave for 10 minutes.

salmon shawarma recipe

Very tasty fish shawarma, which is definitely worth a try.

Products:

salmon fillet - 4 pcs.,
1 cucumber
1 onion
1 chili pepper
1 bell pepper
wine vinegar and vegetable oil 1 tablespoon each,
salt and black pepper.
For sauce:
cilantro or parsley
mint,
natural yogurt.

1. Salt and pepper the fish, drizzle with oil. Then fry for 5 minutes on the side covered with skin, turn over to the other side and turn off the heat.

2. Cut greens, add yogurt and mix.

3. Put chopped onion and cucumber in a bowl and pour vinegar, put sugar and salt.

4. Spread the cake with sauce, spread the chopped fish and vegetables evenly. Add sauce and herbs on top. Garnish with lime slices if desired.

5. Shawarma can not be wrapped, but served on the table in an open form.

vegetable shawarma

Recipe for vegetarians and dieters.

Products:

2 tomatoes
2 carrots
150 g fresh cabbage,
1 large hard pear
50 g processed cheese,
mint, cilantro or parsley.

half a teaspoon of mustard
5 tablespoons of natural yogurt,
3 teaspoons of apple cider vinegar and a little of any vegetable oil (preferably olive).

Cooking:

1. Grind pear, tomatoes, carrots and cabbage.

2. Add finely chopped greens to vegetables.

3. Mix all ingredients thoroughly.

4. Lubricate the cake with sauce, put vegetables on top and sauce again. Sprinkle with cheese and wrap in an envelope.

Many consider shawarma junk food. This stereotype has developed due to the fact that, as a rule, we buy it in dubious places like tents at train stations and bazaars. From what they cook there, it is even difficult to guess. There is no question of compliance with sanitary standards. At the same time, the products used are far from the first freshness.

Cook this dish at home or outdoors. Experiment with toppings and sauces. And you yourself will be surprised at how quickly this delicious fragrant snack will enter the list of your favorite dishes.