Today we will tell you how to do delicious sauce for shawarma. Moreover, you will be presented with several different recipes for this dressing using garlic, tomatoes, kefir, mayonnaise and sour cream.
General information about the oriental dish
Shawarma sauce is very easy and quick to prepare. But before I give you its recipe, I should tell you what this oriental dish actually is.
Shawarma is pita bread that is wrapped in various ingredients. This dish especially often sold at roadside kiosks or cafes fast food. But if you want to enjoy its taste, then it is better to make shawarma at home. After all, for this there is no need to purchase rare and expensive ingredients.
It should also be said that shawarma sauce is a very important component that makes the dish especially juicy, tasty and aromatic. There are a great many options for its preparation. Such sauces can be spicy, sweet, tender, etc. Which one should you choose for your oriental dish- it's up to you to decide.
Preparing garlic shawarma sauce
Sauce with added garlic is classic dressing, which gives shawarma a special aroma and taste. To make it at home, we will need:
Garlic dressing process
There is nothing simpler than that than to cook yourself garlic Sause for shawarma. To do this, peel the garlic cloves and grate them. Next, you need to add dried herbs and spices to the processed product, as well as high-calorie mayonnaise, kefir and thick sour cream. Mix the ingredients, then leave covered for 10 minutes. In the future, the sauce must be used for its intended purpose.
Making delicious tomato sauce for shawarma
Tomato sauce for homemade shawarma turned out homogeneous, it is recommended to beat it using a regular blender. As a result of such actions, all vegetables should turn into mush.
Delicious sauce made from kefir and country eggs
If you do not want to use mayonnaise or tomato paste, then we recommend using eggs and kefir as a base. With these ingredients, the dressing will be more tender and tasty.
So, before making shawarma sauce, you need to prepare:
- country eggs (the yolk should be as yellow as possible) - 2 pcs.;
- salt is not very coarse (use to taste);
- olive oil - about 50 ml;
- thick fatty kefir - approximately 300 ml;
- small garlic cloves - 3 pcs.;
Cooking method
The presented recipe for shawarma sauce is especially popular among those who do not like very spicy and spicy dressings. However, it should be noted that to prepare such a marinade you only need to purchase village eggs. After all, in the future they will not be thermally processed.
So, to make a delicious sauce for kefir base, you should break the chicken eggs into the blender bowl and beat them vigorously. Next, you need to add not very much to them coarse salt, garlic cloves and red/black ground pepper. You should also add a little in a thin stream to the dressing. olive oil. After this, the blending procedure must be repeated.
Finally, add high-fat kefir to the resulting sauce. As a result, you should get a dressing that is not very thick, but not liquid either. It should be of such a consistency that it can be easily applied to the pita bread.
A real sauce for an oriental dish
There are probably no people who could resist the temptation and buy shawarma at a fast food kiosk. After all, sometimes you really want to treat yourself to a tasty and aromatic oriental dish. However, there is no need to visit a roadside cafe or kiosk for this. After all, you can prepare such a snack yourself.
To make homemade shawarma as tasty as in roadside fast food cafes, we recommend using a sauce based on mayonnaise, fermented baked milk and sour cream. With such ingredients, you will definitely achieve those taste qualities that often attract people who often visit various eateries.
So, we will need:
Cooking method
The presented recipe for shawarma sauce is very often used in cafes or fast food kiosks. After all, thanks to it, the oriental dish becomes very satisfying, juicy and aromatic, which attracts a large number of clients. It should also be noted that there is nothing complicated in preparing such a dressing. That is why it can also be used to create homemade shawarma.
So, to make this sauce yourself, you need to combine thick kefir, sour cream and fermented baked milk in one bowl. Next, the listed ingredients need to be mixed using a mixer. After this, add grated garlic cloves, medium-sized sugar, ground pepper and salt. You also need to squeeze half a small lemon into the dressing. After adding all the ingredients, it is recommended to repeat the intensive mixing procedure.
Before using the prepared sauce to create a tasty and juicy shawarma, it is recommended to cover it with a lid and leave it room temperature for ¼ hour. After the specified time, the dressing can be safely applied to the pita bread.
White sauce for tasty and juicy shawarma
About how to prepare tomato, kefir, etc. dressing for shawarma, we told. However, there are many ways to create such a sauce. By adding certain products, you can significantly change taste qualities oriental dish.
Hugely popular among fans quick snack enjoys white sauce. To prepare it we will need:
- small fresh cucumber - one piece;
- use not very coarse salt to taste;
- sour cream 30% - about 200 ml;
- small garlic cloves - three pieces;
- ground red and black pepper - use to taste.
Prepare a delicious dressing
To make this sauce, you should wash a small fresh cucumber well and then grate it (large). Next, you need to add full-fat sour cream, medium-sized salt, grated garlic cloves and ground pepper to the vegetable. Once all the ingredients are in the bowl, beat them thoroughly with a whisk or fork. In this form, it is advisable to keep the sauce covered for about 6-13 minutes, and then use it for its intended purpose.
Let's sum it up
Now you know how to make shawarma sauce correctly. It should also be said that such a dressing can be used not only for preparing oriental dishes. After all, it is well suited for meat, side dishes and other snacks.
Why is such a seemingly simple dish like shawarma so popular? The trick of this dish is in the sauce, which makes the simple filling juicy and tasty. You can prepare shawarma sauce using: different recipes, cooking options great amount, so you shouldn’t follow the beaten path and season the filling with ready-made mayonnaise and ketchup.
When preparing shawarma, the sauce is used to season the filling and grease the pita bread. It is the sauce that gives the products juiciness and taste. To cook at home delicious dressing For shawarma, you don't need to be a culinary genius. It's quite simple.
- You can use fermented milk products (kefir, sour cream, fermented baked milk), mayonnaise, tomato sauce or vegetable oil.
- But the additions can be very diverse. First of all, these are a variety of spices; not a single delicious sauce can do without them. In addition, spicy herbs are often added, which must be thoroughly washed, dried well and finely chopped.
- Other products are also used as additions - cheese, mushrooms, vegetables, nuts. They demand preliminary preparation– chopping, frying, stewing, etc.
Interesting facts: the world's largest shawarma, listed in the Guinness Book of Records, was prepared in Ankara. It took the meat of seven cows to prepare it, and the total weight of the dish was 98 kg.
Classic shawarma sauce
It is difficult to say which shawarma sauce has the right to be called “classic”. The sauce that is prepared in most restaurants can be mistaken for a classic. oriental cuisine. So, a sauce with ideal proportions of ingredients.
- 250 gr. mayonnaise;
- 200 gr. kefir;
- 3 tablespoons sour cream;
- 3-4 cloves of garlic;
- 1 teaspoon curry;
- 0.5 teaspoon hops-suneli;
- 0.5 teaspoon ground sweet paprika.
The sauce is easy to prepare. Mix a measured amount of mayonnaise, sour cream and kefir. We use thick sour cream with a fat content of at least 20%. This will be the basis of the future sauce.
Advice! Ideally you should use mayonnaise homemade. If you prefer to buy this sauce at the store, take classic version. Light mayonnaise and sauces with various additives won't fit.
We peel the garlic, pass it through a press and grind it with the addition of a pinch of salt and dry spices (paprika, curry, suneli hops). Add the garlic mixture to the sauce base and stir thoroughly.
The sauce is ready, but it is advisable to let it stand in the refrigerator for 2 hours so that all the spices have time to “disperse” and “make friends” with each other.
Garlic sauce for shawarma
Amateurs prefer spicy savory snacks. This option is ideal for chicken shawarma.
- 1 glass of kefir;
- 4 yolks;
- 100 ml vegetable oil;
- 2 teaspoons prepared mustard;
- 5 cloves of garlic;
- 1 teaspoon salt;
- 0.5 teaspoon ground black pepper;
- 1 pinch of red hot pepper;
- 2-3 sprigs of parsley.
Boil the eggs hard, cool, peel and remove the yolks. Grind the yolks with a fork, add mustard to them, stir until smooth. Add kefir little by little, stirring constantly. Salt and pepper the sauce. Continuing to whisk the mixture, add oil one spoonful at a time. Then add crushed garlic to the sauce.
Read also: Satsebeli sauce – 6 homemade recipes
Place the sauce in the refrigerator for an hour. Before use, add finely chopped herbs.
Kefir sauce
Very simple kefir sauce can be prepared very quickly. This dressing option will appeal to those who count calories, as it is lower in calories than sauces prepared with mayonnaise and vegetable oil.
We will add chopped herbs to the kefir, so the sauce will turn out to be a pleasant, soft green color.
- 1 glass of kefir, it is advisable to choose a product with a fat content of 3.2%, as it is thicker than the low-fat version of the fermented milk drink;
- 3 cloves of garlic;
- 1 bunch of parsley;
- lemon juice, salt and pepper to taste.
First of all, you need to wash and dry the greens. Then you need to finely chop it, or even better, grind it in a blender. Mix chopped herbs with kefir, add chopped garlic. All that remains is to season the sauce to taste by adding salt, pepper and a few drops of lemon juice.
Preparing white sauce
To prepare white shawarma sauce, we will use fermented baked milk. But this ingredient can be replaced with any fermented milk product whichever one you like best.
- 3 tablespoons of fermented baked milk with a fat content of at least 4%;
- 3 tablespoons of mayonnaise;
- 3 tablespoons sour cream;
- 1 clove of garlic;
- 1 tablespoon lemon juice;
- 3 arrows of green onions;
- 5-6 sprigs of herbs (dill or parsley);
- ground black and red pepper to taste.
Wash the greens thoroughly, dry and chop coarsely. Put it in a blender bowl, add the garlic there and chop it well. If you don’t have a blender at hand, you can simply chop the garlic and herbs very finely.
In a separate bowl, mix fermented baked milk, mayonnaise and sour cream, mix. Then add the mixture of garlic and herbs. Season with lemon juice and spices, mix well. Let it sit in the refrigerator for at least one hour.
Sour cream sauce with cucumbers
Let's prepare sour cream sauce with pickled cucumbers.
- 2 tablespoons sour cream;
- 2 tablespoons of kefir;
- 4 cloves of garlic;
- 3 pickled cucumbers (gherkins);
- salt and spices to taste;
- If desired, you can add finely chopped greens.
For this sauce, we will chop the garlic coarsely, it will “give” its aroma to the sauce, and then we will remove it from the sauce. But if you like garlic in your dishes, you can chop the garlic finely and mix it with the sauce base.
The base for this recipe is kefir and sour cream; they need to be mixed until completely homogeneous. Finely chop the pickled cucumbers, mix with the base and garlic. Season with salt and spices to taste. Let the sauce sit in the refrigerator for one hour. If desired, add greens.
Red sauce with garlic
Delicious red shawarma sauce is prepared from ready-made sauces. If you are an opponent store-bought ketchup and mayonnaise, then these sauces can be prepared in advance at home yourself.
- 50 ml ketchup;
- 50 ml classic mayonnaise;
- 50 ml sour cream;
- 4 cloves of garlic.
Mix sour cream with mayonnaise and ketchup into bowls, mix very thoroughly so that the sauce is homogeneous.
Read also: Oyster sauce– composition and 5 recipes
We peel the garlic cloves, chop them very finely or pass them through a press. Add garlic to the sauce base. Mix thoroughly again. Let the sauce sit for 1 hour in the refrigerator. The sauce is ready.
Cheese sauce
The cheese sauce is very tasty. You can not only season shawarma with it, but also spread it on bread, and also use it to season various dishes.
- 2 cloves of garlic;
- 100 ml cream (20%);
- 100 gr. hard cheese.
Choose the cheese for the sauce according to your taste, some like spicier varieties, others prefer a soft, creamy taste.
You need to grate the cheese and chop the garlic. Boil the cream and remove from heat, immediately add grated cheese to the hot cream. We do not add the cheese all at once, but a little at a time, stirring vigorously so that it has time to melt in the hot cream. When the sauce has cooled a little, add crushed garlic to it, salt and pepper according to your taste.
Spicy shawarma sauce
Can be cooked spicy sauce for shawarma, this dressing option is preferred in Turkey.
- 1 large red sweet pepper;
- 2 onions;
- 2 tablespoons olive oil;
- 1 teaspoon ground coriander;
- 1 bunch of fresh cilantro;
- 0.5 bunch of fresh dill;
- 1 teaspoon lemon juice;
- red and black pepper, salt to taste.
Cleaning onion, wash it, cut it into 4 parts. Place the onion in the blender bowl. We clean the bell pepper from seeds, cut it into several parts, and also place the pepper in a blender.
We thoroughly wash the greens, shake off droplets of moisture, and dry them. Coarsely chop or simply tear the greens with your hands and add to the onions and peppers. Grind the ingredients to a smooth puree.
Then pour in vegetable oil, add tomato paste, add dry spices, salt to taste, pepper, using both types of pepper. Turn on the blender again so that all ingredients are well mixed. Let the sauce sit in the refrigerator for at least one hour.
Tomato sauce recipe
You might find it delicious; it goes perfectly with the most different types shawarma.
- 1 white salad onion;
- 1 tablespoon of tomato paste;
- 1 tomato;
- 1 pod of bell pepper, preferably red;
- 2 tablespoons vegetable oil;
- 1 teaspoon dry ground basil;
- 1 dessert spoon lemon juice;
- salt, ground black pepper to taste.
First of all, you need to peel the vegetables and wash them well. It is advisable to use white onions; they have a less pungent taste than onions. It should be peeled and coarsely chopped.
Advice! If you don't have white on hand salad onions, then you can take an ordinary onion, it should be peeled, chopped and scalded with boiling water.
The tomato should be immersed in boiling water for 1 minute, then removed with a slotted spoon and placed in a bowl with cold water. When the tomato has cooled, remove the skin. Cut into several slices and cut out the places where the stalks are attached. bell pepper remove seeds and cut into pieces of arbitrary shape.
Ingredients: - 2 tbsp. l. sour cream, kefir (yogurt, fermented baked milk) and mayonnaise; - 5 cloves of garlic; - 1/3 tsp. a mixture of three ground peppers (white, green and black); - 1/3 tsp. khmeli-suneli; - 20 g cilantro.
Grate the peeled garlic on a fine grater. Mix it with sour cream, kefir and mayonnaise until smooth. Add spices and chopped herbs to the sauce, stir thoroughly and let stand in the cold for a while.
Garlic sauce for shawarma: option No. 2
Ingredients: - 2 chicken eggs; - 3 cloves of garlic; - a pinch of ground red and black pepper; - 3 tbsp. l. kefir; - 1 tsp. table mustard; - 0.5 tsp. salt; - 2 tbsp. l. vegetable oil.
Crush the garlic, remembering to remove the skins. Beat the eggs into a stiff foam with a broom or mixer, gradually adding mustard, kefir, salt and pepper. Then pour vegetable oil into the resulting mass in a thin stream, without stopping whipping. Store shawarma sauce in the refrigerator.
White sauce for shawarma “Tzatziki”
Ingredients: - 1 small cucumber; - 1 clove of garlic; - 150 ml natural yoghurt; - 2 tsp. lemon juice; - a pinch of ground black pepper; - 1/3 tsp. salt.
Peel the cucumber, remove any too hard seeds and very finely chop the remaining pulp. Remove the skins from the garlic and crush it in a special press. Combine both ingredients in one bowl, pour over yogurt and lemon juice, season with pepper and salt and mix everything well. Place the white sauce on a refrigerator shelf while you prepare the shawarma.
Spicy tomato sauce for shawarma
Ingredients: - 2 medium tomatoes; - 3 tbsp. l. tomato paste; - 1 tsp. spicy adjika; - 2 tbsp. l. olive or vegetable oil; - 1 tbsp. l. lemon juice; - 20 g cilantro or parsley.
Remove the skins from the tomatoes using any method, for example, by scalding them with boiling water. Chop the red pulp into small pieces. Cut off the stems of cilantro or parsley and chop the greens. Ideal proportion for this sauce – 0.5 tbsp. chopped tomatoes and 2 tbsp. l. chopped greens. Place all the prepared ingredients, as well as adjika, tomato paste, olive or vegetable oil and lemon juice in a blender or mixer bowl, prepare the puree and refrigerate for at least an hour.
Shawarma fans have gathered all over the planet. At home, you can prepare lavash with any filling to your taste: from tomato options to meaty men's sandwiches.
Read how to make shawarma sauce at home.
Street fillings for lavash amaze with their variety and pamper the taste buds.
Such fast food will not harm your figure and stomach if it is made from quality products. But when you put together a similar sandwich at home, the taste is completely different.
It's not about the type of meat or the number of vegetables per bite. The secret of shawarma is in the sauce. The stalls offer meat and vegetables in a magical mixture of kefir, mayonnaise and spices.
Read what you need to make real shawarma sauce:
- Kefir and mayonnaise in equal proportions, 250 g each.
- 3 tbsp. l. sour cream.
- Spice mixture: curry, khmeli-suneli, paprika.
- Garlic.
Now start preparing a delicious emulsion. In a separate bowl, mix sushi ingredients.
For this amount of liquid products there will be 1 teaspoon of each seasoning. The quantity can be varied depending on taste preferences.
Advice! If you don't love spicy dressings, then remove the garlic from the recipe.
Mix mayonnaise and a few tablespoons of sour cream in a separate bowl. Add kefir by eye to dilute the sauce to the required consistency.
Fat kefir can be added to half the mayonnaise, and the amount of liquid product will have to be reduced slightly so that the sauce does not turn into a drink.
Mix the resulting mass with seasonings, add finely grated garlic (3-4 cloves) and enjoy the taste of the supplement.
The sauce can be immediately wrapped in pita bread or dipped ready roll on a plate. This is the recipe they prepare fast food on the street.
Types and recipes for making garlic, tomato and yogurt sauce for shawarma
For those who like to get away from classic recipes We came up with interesting flavor combinations.
Depending on the filling, you can prepare a dressing from tomato, yogurt or mushrooms. There can be many varieties: from high-calorie fatty to light vegetarian options.
Advice! For chicken filling You can use any sauce: yogurt, tomato or mushroom.
Vegetarians prefer types of shawarma with vegetable ingredients. Light with pork yogurt dressing doesn't fit well.
When you have decided on the filling: pork, chicken or just vegetables, you can start choosing a thickener. Each recipe requires adding salt and pepper to taste.
Choose the option that tastes best to you:
- Yogurt dressing. Take a Greek product. Any yogurt without sweeteners will do. Salt and add your favorite spices.
The sauce does not require whisking, just 2-3 stirrings - and use the dressing for vegetables and chicken.
- Tomato option. Preparing this sauce will require more time.
Take several ripe fruits, remove the skin, and grind the resulting mass in a blender.
Put on fire, add salt and pepper to taste. Some housewives supplement the recipe with fried garlic or onions. When the excess liquid has evaporated, add the sauce to the pita bread.
- Garlic Sause. For those who like spicy foods, you can use an interesting garlic-honey recipe.
Mix in equal quantities soy sauce, oil and honey. Add 2-3 cloves of garlic to taste, 1 teaspoon of Dijon mustard.
Mix the ingredients thoroughly, add salt and pepper. It is also recommended to add a few drops of lemon juice to the sauce.
Important! If you move away from the classics, even pesto sauce is suitable for shawarma: mix finely chopped greens in a blender, walnuts and oil. Serve the sauce cold.
The recipes do not require long cooking times or constant standing at the stove. Cooking takes the most time tomato type refueling due to stewing.
Other recipes do not require heat treatment. For vegetarian food You can use tomato or garlic sauce.
Dietary recipe for pp-shawarma with chicken and sour cream sauce
For girls who strictly watch their figure, but see shawarma in their dreams, they have come up with types of rolls that will not harm their health and will leave their sides alone.
In pursuit of slimness, you can also prepare pita bread yourself: mix flour, water, salt and 1 tbsp. l. vegetable oil.
Roll out the dough and fry in a dry frying pan for 2 minutes on each side.
You can even buy Armenian lavash in the store. The dough is sold in round and square shape. Shawarma can be folded into tubes, squares or rolls.
Read the table for the most popular pp combinations:
| Diet recipe | Preparation |
| Chicken option | Fry chicken breast on a hot frying pan for 5 minutes on each side. Wrap the meat in foil and place in the oven at 200 degrees for about 20 minutes. Cut the finished product into pieces, add a fresh stalk of celery, spinach, and cucumbers to taste. You can top it with yogurt sauce |
| Mushroom version | To prepare, buy fresh champignons. It is better to pre-soak them in kefir and bake them on the grill. Cut prepared mushrooms into several parts, mix with fresh onions, season with garlic powder. Champignons go well with baked eggplant or tomatoes; you can add a little for piquancy. diet cheese and top with sour cream dressing |
| Vegetable furor | For the recipe, take any fresh vegetables that are in season: cucumbers, tomatoes, green onions, basil or cilantro. Mix the ingredients in any proportions, add salt, 1 spoon of sour cream and wrap in a sheet of lavash |
Can't wait to break your diet? This shawarma will become excellent option for breakfast, lunch or dinner. Use low-fat sour cream or natural yogurt. Bon appetit and take care of your figure!
This recipe is used to prepare shawarma (shawarma) everywhere. But of course, each place has its own secret ingredient, which makes the taste of shawarma (shawarma) unique and inimitable.
Spicy marinate chicken fillet, fry in the oven and cut into small pieces. Make a salad of tomatoes and onions, finely chop everything into cubes, you can also add some peeled cucumbers.
You can buy pita at the store or bake it yourself.
Cooking technology: turn on the burner to small fire, put the frying pan. Place the flatbread cut lengthwise, half on half, so that the number “8” is formed. Apply the sauce prepared earlier and brown the figure eight on the bottom (without oil). Then we put in everything else, first the meat, then the salad, pour the sauce over thickly and... the rest is known to everyone who has seen how shawarma (shawarma) is prepared. dashingly twist it into a tube :). Bon appetit!
Do not heat shawarma in the microwave under any circumstances; this is the surest way to ruin the entire taste of this wonderful dish. And plus to everything, lavash when heated in microwave oven limp and turns into something completely indigestible. At home, a thick-walled frying pan or griddle pan is quite suitable.
For shawarma we use lamb, but you can also use other lean meat. Cut the lamb into small pieces, add salt and pepper and fry. Add fried until golden color onion, a little vinegar and broth and simmer under the lid until tender. Make a stiff dough from flour, eggs, salt and water, roll it out to 1 mm thick and cut into diamonds. (The proportions are the same as for noodles, I use 2 cups of flour, 2-3 eggs, water by eye). Boil the diamonds in salted water. Place the boiled dough rags on a plate and water them melted butter, top with meat, herbs and sprinkle everything with grated cheese or feta cheese. In a gravy boat we will serve a sauce of kefir or matsoni with finely chopped garlic and herbs.
Cut lengthwise small pita. Prepare a salad from fresh cabbage or lettuce, onions, fresh cucumber and special sauce for shawarma. Cook the chicken fillet in the oven and cut into small pieces. Place the salad in the pita folded in half, pieces of chicken and the shawarma is ready.
Fried potatoes or french fries are not suitable as a filling, firstly, poured with sauce, they tend to become limp and turn into mashed potatoes or porridge, and secondly, they quite spoil the taste of the shawarma itself. That's why - fried potatoes This is not the place for a shawarma.
1- take the pita, warm it up a little, cut off the edge and open the pocket;
2- freshly fried meat is taken ( lamb is better), hot, in small pieces (from a frying pan, Karski style shashlik, simple shish kebab):
3- take finely chopped greens, cucumbers, tomatoes, sweet peppers (to your taste):
4- put a little meat in the pita (a couple of tablespoons), a little greens (a tablespoon), a teaspoon of special shawarma sauce;
5- step 4 is repeated until the pita is filled;
6- pita is closed with a cut edge;
7- consumed immediately (with beer or red wine).
In principle, the meat for shawarma can be any kind: chicken, pork, and even veal. But marinating the meat before frying is simply necessary. rub the meat with spices, add onion rings, sprinkle with a little herbs, pour in diluted wine vinegar and leave it for at least an hour. After this, the meat can be fried in a frying pan as usual.
It should be noted that secret special sauces for shawarma (shawarma) there are several. All of them are dearly loved by fans of shawarma and are successfully used at various points of sale in the city when preparing delicious dish. By the way, as for me, shawarma is divided into “correct” and “incorrect”. The “wrong” shawarma can be found on almost every corner and they will add things to it that you never dreamed of. There is mustard, ketchup, mayonnaise and other “delicacies”... Real shawarma is much harder to find. Almost every real “shawarma man” keeps secret one of the most basic ingredients of shawarma - the sauce recipe. As a rule, the whole secret is in the set of seasonings used. As for the rest, the preparation of the sauce and the basic composition are almost the same for everyone. And also, in real shawarma Naturally, no mayonnaise, mustard, and especially no ketchup are added. Here are the recipes for several of them:
- 4 tablespoons sour cream
- 4 tablespoons of kefir
- 4 tablespoons thick mayonnaise
- 3-4 cloves of garlic
- ground black pepper
- ground red pepper
- coriander, curry, salt, optionally some dried herbs (cilantro, parsley, dill)
Peel the garlic and grate it on a fine grater or crush it with a garlic press. Add spices, herbs, sour cream, mayonnaise and kefir to the grated garlic. Mix everything thoroughly and let it brew for about an hour.
Tehran shawarma sauce:
Place two eggs, salt, a handful of peeled garlic, black and red pepper, and some dried herbs into a blender. After a few minutes, when the mixture becomes homogeneous, pour in very slowly sunflower oil in a thin stream. Store the resulting sauce in the refrigerator and mix it with kefir before use; this is Tehran shawarma sauce.
Arabic shawarma sauce:
- 1 glass of light sour cream;
- 1/4 cup chopped green onions;
- 2-3 cloves of garlic;
- a pinch of curry;
- small pickled cucumber;
- vegetable oil.
Mix sour cream with crushed garlic, finely chopped green onions and pickled cucumber, add spices, optionally some dried herbs, and leave for at least 20 minutes.
Arabic shawarma sauce:
Take olive mayonnaise and full-fat kefir. Continuously stirring the kefir, slowly add mayonnaise, then crushed garlic, finely chopped fresh dill, squeeze out the juice from one lemon. Mix very thoroughly.
The dish is very tasty, light and satisfying.
By the way, raw champignons give the taste of meat.
1. Lavash (thin)
2. Fresh champignons
3. Marinated champignons
4. Fresh cucumbers
5. Greens (parsley, onion)
6. Cheese
7. Olives with pepper
8. Garlic
9. Mayonnaise
We start by slicing cucumbers, mushrooms, olives and herbs. Everything is very small! So that it doesn’t fall out later finished product. Mix. Grind the cheese on a medium grater and add it to the future filling.
Make the sauce: garlic (chopped either in a garlic press or fine grater) add to mayonnaise. We adjust the quantity to your taste.
Then spread this sauce on one side of the pita bread. Next, spread a thin layer of filling. Roll it up in three layers and you're done. For convenience, you can cut the roll in half. And enjoy it :)
For the recipe you will need:
- chicken or chicken (you can have a leg)
— onions — 3 pcs.
— sweet pepper — 2-3 pcs.
- tomatoes - 2-3 pcs.
- mayonnaise - to taste
— cucumbers (pickled) — 2-3 pcs.
- Armenian lavash (thin) - 4-5 sheets.
Separate the chicken meat from the bones, cut into small cubes and fry on butter. Bell pepper and cut the onion into small cubes and fry in butter. Then mix everything, add ground black pepper. basil and suneli hops to your taste. Fry until done.
Expand sheet Armenian lavash, place tomatoes cut into circles in the middle (no more than three circles per 1 pita).
Place pickled cucumbers cut into slices on top of the tomatoes. Place 2-4 tablespoons of the prepared mixture on top chicken meat with pepper, lightly coat everything with sauce and wrap it in a roll, folding the edges. You can make several rolls at once, or you can roll them during the meal, periodically heating the chicken meat. Can be served without a side dish with fresh vegetables. Pairs well with a salad of fresh young cabbage (finely chopped, mashed and dressed with mayonnaise), as well as fried zucchini.
Composition of the meat mixture. onions, salt, sweet red paprika, vegetable fat, garlic, sugar, flavor and smell enhancer monosodium glutamate. sunflower oil, marjoram, black pepper, mustard, coriander, lactose, oregano, rosemary, milk protein, natural flavor Chili extract.
Ingredients for the sauce mixture. maltodextrin, sugar, garlic, salt, mustard, sunflower oil, parsley, lovage, celery, dried lemon juice, flavor and smell enhancer monosodium glutamate.
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