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The recipe for cooking shawarma

Homeland shawarma are the countries of the east. But it has successfully taken root in the countries of the former USSR. Trays with this type of fast food can be found in the markets or near them. It is bought on an equal footing with hot dogs and hamburgers. Therefore, we can say that Shaurma not only took root in our places, but also fell in love with many.

For today, there is more than one recipe for cooking shawarma by the hands of Russians. In Muslim countries, only sheep or camel meat is added to shawarma. For them, a pork shaurma is contraindicated, because this animal is considered unclean. Also they do not use other kinds of meat: chicken, turkey, beef.

The recipe for cooking shawarma is very simple. It can be easily done at home. And home food is much more useful and safer than the one sold on the streets. After all, the main ingredient of kebab is meat, and with improper heat treatment and storage it has the property of quickly deteriorating.

Shaurma consists of four main groups of ingredients: flour base (lavash), sauce, meat and vegetables. Let's start with the first one. Today it is not necessary to know the recipes, dough for shawarma - lavash - can be found in any grocery store. The main thing when buying lavash is to pay attention to its freshness. If the dough is firm, then shawarma will not be able to be twisted. Lavash can break, and this will not allow to make a round shape of the product. But, if the dough is fragile, it can be refreshed. To do this, put the lavash in the microwave for 30-60 seconds. And then immediately twist it for the future shawarma.

Now you need to take care of the sauce. At usual points of sale, the recipe for preparing shawarma includes mayonnaise and ketchup. But for a real shawarma, oriental chefs use only freshly prepared sauces. Basically, it is sour cream or kefir mixes. They add garlic. Whichever sauce was chosen, the technology of its use is the same: for a third of the pita bread spread a little mixture. On top of it sprinkle with greens (dill, parsley), then put the meat, sliced vegetables. And in the end the composition is spread over with sauce again.

As for meat, then, as already mentioned, it can be different: chicken, pork, lamb, beef. Most often take chicken meat. Its advantage in fast cooking. In a simplified version, even sausages are used. Meat for shawarma is cut into cubes and fried in vegetable oil. In the process of frying, sometimes add a seasoned onion. This is optional. In the preparation of meat must be present spices. Eastern residents like everything sharp, so the more spices in shawarma, the better. For this, you can take black and red pepper, turmeric and coriander. Do not forget to salt food. If the selected meat is a chicken, it is advisable to use special chicken-grilled seasonings.

Standard set of vegetables for shawarma: carrots, cabbage, cucumber and tomato. These vegetables can be used all together, and you can divide into seasons. For example, cabbage and carrots put in shawarma in winter, and cucumbers and tomatoes - in the summer. Cabbage is cut very thinly, carrots tinder on a Korean grater. Tomato and cucumber cut into thin rings or semirings. Cooked vegetables can be laid out on top of a layer of sauce, and then cover them with meat. And you can put only on top of the grill. When all products are laid out, pita bread can be wrapped. This should be done tightly, so that the dough does not turn around during further cooking. Roll the rolled roll for 1-2 minutes in a microwave oven. Now it remains only to get the finished dish from the oven and enjoy the wonderful taste of shawarma.

It should be noted that there is a vegetarian shaurma, in which meat is not added. If you do not pour a lot of sharp spices, then kebab can be a diet dish. The good news is that everyone himself can come up with his own recipe for cooking shawarma and share it with others. The main thing is that it should be satisfying, tasty and useful.

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