How to wrap a shawarma in lavash so that the filling does not pour out

The eastern dish of Shawarma, or - as the inhabitants of the former Leningrad - Shaverma call it, by popularity among the population is much ahead of the notorious McDonald's cutlets in a bun. The comparison is correct, as it can also be attributed to fast food. This delicacy came to our region for a long time and has already become a favorite delicacy of many Russians and a subject of jokes and anecdotes.

Shaverma is fried with spices pieces of meat, placed in a thin Armenian lavash. To improve the taste, the filling is seasoned with various sauces. You probably saw the kiosks in which this dish is prepared, and, looking at the clever movements of the cook, dreamed of learning how to wrap a shawarma in lavash is also dexterous. But, knowing that among the kitchen appliances you do not have a vertical grill necessary for roasting meat, they considered their dream unrealizable. And content with the fact that occasionally they risked their health, buying this product from street vendors. But in the meantime, nothing is impossible, and you can fully prepare a shawarma in a simple frying pan. In the article we will help you learn about how to wrap a shawarma in lavash.

After all, no one prevents you from changing the sequence of actions. Look at what the cook is doing! He strips a piece of meat on a vertical spit and turns on the grill. As the top layer of meat is roasted, he cuts it with a knife. These pieces are then ground on a pallet. Before wrapping shawarma in pita bread, the manufacturer mixes meat with greens, spices and sauce. And we will do the opposite - first cut the meat, and then we will do all the above procedures.

Recipe for homemade shawarma in pita bread

The main ingredients for this dish are still thin lavash and meat. All the rest you can use, based on your own gastronomic preferences. It is advisable to use greens (dill, parsley, cilantro, basil), onion and mayonnaise. But no one prevents you from adding to the Shawarma Korean carrots, sauerkraut, olives and ketchup.

A piece of meat (pork, beef, lamb or chicken breast) is cut into strips. Strongly hot dry frying pan and quickly fry the meat on it, stirring constantly. Do not worry, it will not burn you and stick to the bottom of the dishes. As soon as it forms a crust, you can salt and pepper to taste. This crust will not allow the juice to flow out, and the meat will be delicious and juicy. Depending on the size of the pieces, roasting lasts from 7 to 10 minutes, but do not overdry.

Before wrapping shawarma in pita bread, it needs to be slightly greased with mayonnaise for greater juiciness. And then you can either mix all the other ingredients in the bowl, and then put this mix on the base, or stack all the products layer by layer. Only do not be greedy! Armenian lavash, of course, is large, but not dimensionless. And imagine: how to wrap a shawarma in lavash, if the filling for one portion does not fit in the basin?

After laying a little mixture on a flat cake, tuck in two of its edges. You have a blank for the envelope. And now just start to turn off the other end of the tube, along the way, a little pressing the contents. That's all - you can start tasting!