23-year-old chef Mansur Moidinov has been preparing “that famous shawarma” every day at the Middle Market for three years. At first Mansur worked in one of the elite Nizhny Novgorod restaurants, but wage the size of 20 thousand rubles did not suit the young cook. Then he decided to “get his teeth into” preparing this seemingly simple Arabic dish.
Mansur lifted the veil of secrecy about preparing “that same shawarma on Sredny” for our correspondent.
I prepare shawarma for Nizhny Novgorod residents at several sites Catering. I work for point of sale on Sennaya Square, on weekends - near the Middle Market. Now, after the holidays, I’m visiting the “culinary shop” opposite the Mytny market,” Mansur says in broken Russian.
The recipe is simple
The young chef believes that in order to cook shawarma, you do not need to have a special culinary flair.
My colleagues told me that seven years ago they put several various types meat. But even then, Nizhny Novgorod residents especially loved shawarma with chicken, pork and lamb. The recipe for this Arabic dish is simple. The meat is aged for several hours in a mixture of Arabic spices, then cut into thin plates, which are then pressed together and placed on a vertical spit. After the meat is laid, it needs to be fried for several hours, says Mansur Moidinov. - That edge of the meat that is cooked until golden crust first, trimmed, finely chopped into pieces sharp knives and put into fresh pita. By the way, sometimes instead of meat, some customers ask to put sausage in pita bread. The pita is first coated with a special sauce or ketchup, and some fresh, finely chopped cabbage and carrots are placed on it. Sometimes cheese is added. By the way, in the summer, to refresh the shawarma, instead of cabbage and carrots, I add a salad of tomatoes and cucumbers. Then the shawarma needs to be heated for a few seconds on a special stove, similar to an electric waffle iron. Under no circumstances should you heat shawarma in the microwave. This spoils the taste. When we didn’t have an electric waffle iron at one of the points, I heated the shawarma in a frying pan. So, two and a half minutes and the shawarma is ready!
"Zest" in the sauce
Clients often come up to me and say that Nizhny Novgorod shawarma is one of the most delicious in Russia. Sometimes they even ask what the secret of “this yummy” is. In my opinion, the main thing is to make the sauce correctly,” says chef Mansur. - Real shawarma sauce is made from thick sour cream, kefir and homemade mayonnaise. They need to be taken in equal proportions and mixed with grated or pressed garlic, ground black and red pepper, coriander and dry herbs (dill, parsley, basil). In addition, it is important that all the ingredients from which the shawarma is prepared are fresh.
According to Mansur, the owner of catering establishments buys pork and lamb for this dish at the market Nizhny Novgorod. He purchases chicken from one of the poultry farms in the Nizhny Novgorod region.
But, perhaps, one of the most valuable components in preparing shawarma “Nizhny Novgorod style” is the “golden” hands of the cook.
Recipe for signature shawarma sauce from chef Mansur
1 glass of sour cream;
1/4 cup finely chopped green onions;
2 cloves of garlic;
a pinch of curry;
1 pickled cucumber;
tea spoon vegetable oil.
How to cook shawarma at home? How to make it as tasty as the stalls. In every city there is a place - a stall, where there is always a line for your favorite juicy shawarma.
Here are a few homemade shawarma recipes:
What is shawarma? In some places it is called shawarma, Karski-style shish kebab; döner; kebab, Turkish pizza, shawarma, gyros and God knows how!
A Middle Eastern dish consisting of pita or pita bread stuffed with grilled, sliced or minced meat, topped with salad fresh vegetables, sauces, spices.
They eat this dish with their hands, no forks, spoons or knives! To be completely honest, this is fast fast food of oriental origin.
Certainly, oriental people They make shawarma from lamb, chicken, turkey, and sometimes veal, but we Russians easily make and eat it with pork!
Of course, it is not always possible to fry meat on the grill at home, so there are many recipes that allow you to do without the grill itself and prepare this yummy dish as quickly as possible and without any special frills.
Homemade shawarma - general cooking rules
The meat for shawarma is not lean; there must be a small amount of fat present, otherwise it will be a little dry. The entire cooking process takes no more than half an hour, which allows you to cook on a quick fix quite full lunch or receive unexpected guests.
In addition to meat, you can put whatever you have at hand in shawarma, guided by your own tastes and preferences - fresh cabbage and tomatoes, onions and cucumbers, leaves of any lettuce or mushrooms, the main thing is that all this is thoroughly seasoned with spices and sauce.
Sour cream and mayonnaise, ketchup and mustard are often used in the sauce. Prepared shawarma, such as sour cream or garlic, will not spoil it either. You can add cheese and finely chopped herbs - parsley, dill, cilantro and basil.
They wrap the filling in pita bread; this is not at all difficult. The flatbread is laid out on the table, greased with sauce, there is no need to smear the edges.
The filling is laid out in a long mound closer to one edge and smeared with sauce on top. First, the short edge is wrapped over the filling, then the sides, and then rolled into a roll.
Well, now let’s leave the talk and get down to business together!
We will make this option from chicken fillet and mayonnaise with low content fat – it will turn out to be quite dietary!
- three pita breads;
- half a kilo of boiled chicken fillet - boil and cool in advance;
- a small piece of fresh cabbage;
- three cloves of garlic;
- fresh cucumber;
- medium firm tomato;
- half a tablespoon of vegetable oil;
- a tablespoon of ketchup;
- 3 tablespoons of mayonnaise.
Preparation:
Step 1. Finely chop the garlic and mix it with ketchup and mayonnaise, set aside - let it brew.
Step 2. Cutting chicken fillet not in long strips, fry it in a heated frying pan with the addition of vegetable oil for just a couple of minutes, just until golden.
Step 3. Cut the tomato, cucumber and cabbage into thin strips; after slicing, knead the cabbage a little with your hands so that it loses its elasticity.
Step 4. Place the pita bread on the table, grease it with sauce, lay out the chicken and vegetables in a long mound, grease it and wrap it. You can eat!
Bon appetit!
Shawarma with pork is a hearty and substantial dish, but it is more difficult to prepare and takes more time. The meat must first be boiled or marinated overnight in the mixture. soy sauce with a small amount of vegetable oil and a teaspoon of seasoning mixture of peppers.
- 3 thin pita breads;
- chopped greens to taste;
- one hundred grams of fresh cabbage, cut into thin strips;
- two yellow tomatoes, they are sweeter, but if not, then red ones will do;
- two hundred grams of pork tenderloin, ideally entrecote;
- one onion;
- two cloves of garlic;
- 2 tablespoons each of sour cream and mayonnaise.
Preparation:
- Cut the marinated meat into thin slices across the grain.
- Heat a frying pan with a spoon of vegetable oil.
- Squeeze the garlic clove and let it fry for literally half a minute. Add the meat and fry until beautifully golden brown. Add a little salt.
- Mix sour cream, mayonnaise and the second crushed clove of garlic.
- Mix cabbage with onion, cut into thin half rings, add a little salt and mash.
- Cut the tomatoes into large strips.
- Spread the pita bread on the table. Spread the sauce, lay out a long mound of meat, tomatoes, cabbage and onions, brush the top again and wrap.
- Can be heated in the microwave and served hot.
Bon appetit!
Shawarma with sausage is a dish for a sudden snack when you don’t have time to cook something more substantial and tasty.
- three hundred grams of good quality boiled sausage;
- three pita breads;
- one hundred grams of any cheese;
- fresh cucumber;
- two boiled eggs;
- mayonnaise and sour cream, a large tablespoon each.
Preparation:
- Cut the sausage into long, large strips; if desired, you can lightly fry it.
- Grate the cheese on a coarse grater, cut the cucumber into strips.
- Mix the sauce - sour cream and mayonnaise, finely grated eggs, lightly pepper and add finely chopped green onions.
- Spread the pita bread and brush with sauce. Place sausage, cucumber and cheese, top with remaining sauce and wrap.
If you heat it in the microwave or fry it in a dry frying pan, it will be absolutely wonderful!
You may also like these recipes:
- The best recipes for meatballs and gravy
This recipe will take a little more time, but believe me, it's worth it! A great option for a Sunday lunch with the family... or you can put it in a thermal container and take it with a thermos of tea for a long walk in cool weather.
- Armenian lavash;
- two chicken breasts;
- Korean carrots 150 grams;
- fresh cabbage 100 grams;
- two tomatoes;
- two pickled cucumbers;
- 100 grams of hard cheese;
- a little vegetable oil and a piece of butter;
- sauce - two tablespoons each of mayonnaise, ketchup and sour cream, 2 cloves of garlic and a bunch of herbs to taste, chop the pepper in a food processor.
Preparation:
- Cut the chicken breast into centimeter slices and beat, salt and pepper, let sit for 15 minutes and cut into strips. Fry in vegetable oil until golden brown.
- Chop cucumbers, tomatoes and cabbage into strips, move and mash slightly.
- Grate the cheese on a coarse grater.
- Form shawarma - grease the pita bread with sauce and fill them with layers of filling. Don't forget to pour the sauce on top of the filling.
- Place on a baking sheet, brush with melted butter and bake in a well-heated oven for ten minutes.
Bon appetit!
And besides minced meat, we will put in this gourmet dish potatoes, mushrooms - oyster or porcini mushrooms, and smoked cheese.
- Armenian lavash three pieces;
- 3 medium potatoes;
- large onion;
- minced pork or beef quarter kilo;
- 100 grams of smoked cheese;
- 200 grams of mushrooms;
- a couple of cloves of garlic;
- 1 tsp mustard;
- mayonnaise 3 tbsp;
- vegetable oil;
- salt, pepper and spices to taste.
Preparation:
- Fry mushrooms, minced meat and potatoes, cut into strips, separately in a frying pan. Don't forget to add salt and pepper.
- Cut the onion into thin half rings, grate the cheese.
- Prepare the sauce - mix mayonnaise with finely chopped garlic and mustard.
- Lubricate the pita bread with sauce and lay out the filling in layers. Top with more sauce and wrap.
- Fry in a frying pan on both sides.
Bon appetit!
Well, it's quite simple and fast!
- six sausages;
- three pita breads;
- a couple of tomatoes;
- fresh cucumber;
- lettuce leaves;
- 100 grams of cheese;
- Mix the sauce with three tablespoons of mayonnaise and ketchup.
Preparation:
- Fry the sausages in a frying pan – lightly!
- Cut the cucumbers and tomatoes into strips, grate the cheese, or you can put it in a block.
- Spread the sauce on the pita bread, lay out a couple of sausages, cheese and tomatoes with cucumbers, add more sauce on top and wrap. Warm in the microwave.
Bon appetit!
My personal know-how, for the very, very lazy!.. The main thing is not to be lazy to go to the store where you can buy the following products:
- smoked chicken breast;
- packaging of pita bread;
- a small container with pickled onions and the same with cabbage;
- Caesar dressing.
Preparation:
- Unwrap the pita bread, grease with Caesar, put a couple of centimeter-thick slices chicken breast, cabbage, onions, add more Caesar, wrap and it’s time to eat.
- You can also heat it in the microwave for a minute – if you’re not too lazy!
Bon appetit!
An interesting video of how, in sunny Anapa, an employee of a local cafe prepared shawarma for Mortal Kombat:
Useful for every housewife to know:
- How to make thin and soft pizza dough
Well, everything is simple here - difficulties arise only for those who have never done this!
Whoever rolled one shawarma will do it as many times as he wants without any tension.
The middle of the pita bread is smeared with sauce, about half the diameter.
Place the filling on the edge of the greased circle. In layers and in a long strip, more sauce is added on top of the filling.
The short edge is folded over the filling.
Then the side edges are folded over.
The last step is to roll the shawarma into a roll.
Real sauces for shawarma at home - 6 best for homemade shawarma
Sauces give shawarma juiciness and that same oriental taste if they are prepared correctly. You can get by with a combination of mayonnaise, ketchup and sour cream... or you can make a real sauce and turn a simple fast food dish into a wonderful gourmet meal!
Squeeze four cloves of garlic into a bowl. Add the juice of half a lime, a tablespoon of sugar, a teaspoon of prepared mustard, half a teaspoon of salt, the same amount of black pepper and paprika, a little saffron, and dried ground basil.
Grind properly. Add a glass of fermented baked milk and a glass of thick homemade sour cream.
Beat in a mixer until smooth and refrigerate for a couple of hours.
It is best to prepare in a food processor fitted with a blade attachment.
Chop two medium pickled cucumbers and three cloves of garlic into dust. Add half a teaspoon of curry and a few sprigs of dill, a little coriander and cumin. Chop again.
Pour in half a glass of ayran or fermented baked milk, add half a glass of thick sour cream and half a glass of mayonnaise. Beat until smooth, leave in the refrigerator for a couple of hours.
Very finely chop a bunch of young green onions, pickled cucumber and three cloves of garlic and mix thoroughly. Salt and pepper to taste.
This gravy is also called white.
Chop the fresh cucumber into dust in a food processor with three cloves of garlic.
Add a glass of thick homemade sour cream, salt and add allspice.
Lightly whisk and place in the refrigerator. It is better to salt with sea salt.
Grind a small bunch of basil with parsley, two large ripe tomatoes, peeled bell pepper, two onions.
Add seasoning “mixed peppers” half a tablespoon, half a glass tomato paste, 3-4 tablespoons olive oil and simmer over low heat for 10-15 minutes. Add salt to taste.
Made with yogurt.
Mix and beat in a mixer half a glass of yogurt, five olives, a teaspoon of mustard and spices to taste.
Add a little salt and a couple of teaspoons of lemon juice.
And now video recipes:
Anyone can prepare shawarma at home, even a teenager can, after reading this article, please his parents with a tasty and satisfying dinner.
Don’t be afraid to experiment and add something of your own to the dish and maybe this addition will become yours family secret and pride, will add unusualness to a well-known dish.
Hi all! If you are looking for something special, delicious recipe preparing shawarma at home, then our article is for you.
Lots of tasty and healthy dishes to Russia, came from the Eastern and Arab countries and one of the many recipes is shawarma. Surely many people learned about the existence of this amazing 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 because it can be a quick and satisfying snack. And the most convenient thing is that you don’t have to buy it in stalls and kiosks, but can prepare it at home, without spending a lot of time and money. Especially if it's vegetable season!
Shawarma is a quickly prepared 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 much time. In addition, the filling can be changed at your own discretion. Shawarma is usually prepared from lamb, chicken, veal or not Muslim countries from pork. The meat is fried vertically on the grill and as it cooks, it is cut off and used for filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, salted or pickled), tomatoes, carrots (either Korean or just fresh), potatoes, cabbage, onions are used, and all this is seasoned with different sauces.
Ingredients:
- cabbage - 150 gr;
- carrots - 1 piece;
- meat (beef) 300-400 g;
- onion - 1 piece;
- parsley - 50 gr;
- not a lot of mayonnaise and ketchup;
- salt, pepper - to taste;
- vegetable oil - 3-4 tbsp;
Ingredients for making the sauce:
- sour cream - 150 gr;
- garlic 1-2 cloves;
- dill, parsley - 30 g each;
- salt and pepper - to taste;
You can bake lavash yourself. Also at home minimum costs time. And if it’s a quick fix, then it’s easier, of course, to buy it ready-made in the store. The main thing is to make sure that it is not burnt or torn. Because when you wrap it, there is a chance that the sauce will leak through cracks or overdried pita bread.
Ingredients for lavash:
- flour - 1 cup:
- egg - 1 pc;
- not much milk or water;
Homemade shawarma
1. Pour flour into a bowl, add salt. Make a hole in the middle and pour the egg into it, mix the flour with the egg and gradually pour in milk or water and mix. Knead the dough in a cup, then place it on the table and continue kneading. When the dough is ready, let it rest for 20-25 minutes and cover it with a towel.
2. Ready dough divide into several circles and roll out each piece to 2 mm. Bake in a dry, oil-free frying pan for 1-2 minutes on each side.
3. For the filling, cut the meat into slices and fry it in a frying pan in vegetable oil.
4. Thinly slice the onion into half rings, cut the cucumbers into thin strips, grate the carrots on a Korean carrot grater and cut the cabbage into thin strips.
5. Make the sauce. Mix sour cream with chopped garlic and dill, salt and pepper to taste.
6. Place the baked pita bread on the table and spread with sauce, place 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 shawarma with chicken (simple classic recipe)
Ingredients:
- chicken fillet (breast) - 300 g;
- fresh cabbage - 1/6 head;
- pickled cucumbers 2-3 pcs;
- sour cream butter;
Preparation:
- Cut the chicken fillet into small pieces and fry in butter.
2. Chop the cabbage into strips, squeeze it with your hands and add salt.
3. Peel the pickled cucumbers and cut into strips.
4. Lay out the pita bread on the table and begin to lay out the filling, first add a layer of cabbage, then add a layer of meat.
Pour sour cream on top and place a layer of pickled cucumbers on top of the sour cream.
5. Wrap the shawarma, tucking the ends of the pita bread inside.
6. Place the wrapped shawarma in a frying pan and heat it up, press the shawarma one by one so that it becomes slightly flat, do this on both sides.
Bon appetit!
Recipe 2. How to cook shawarma (shawarma) at home with sausage
Shawarma, shaverna, shawarma - whatever they call this dish. It would seem like the most common combination of pita bread, meat and vegetables, but how delicious!
This shawarma is prepared in thin Armenian lavash, which you can buy in a store and can easily be prepared with your own hands. As a rule, it is prepared with meat, but meat can also be replaced with boiled or smoked sausage.
Ingredients:
- thin lavash - 1 piece;
- two processed cheeses;
- 100 grams of watercress;
- 100 grams of boiled or smoked sausage;
- fresh tomato;
- 100 grams of ketchup;
- fresh cucumber;
- pod bell pepper;
- 100 grams of mayonnaise;
Preparation:
Place a sheet of lavash on the table. Combine ketchup with mayonnaise and grease the pita bread.
Wash the lettuce leaves, wipe with a paper towel and place in the center of the pita bread.
Wash the tomato and cucumber and cut into small pieces in the form of strips, and place in a layer on lettuce leaves.
Remove the stem and seeds from the bell pepper, cut into thin strips, and place on a layer of tomatoes and cucumbers.
Cut the sausage into strips and place in a layer on the pepper.
Grate the cheese on a coarse grater and place it in a layer on the sausage.
Wrap the pita bread, put it in a frying pan and fry on both sides until golden brown.
Recipe 3. How to cook shawarma at home in pita bread with pork
Ingredients for the sauce:
- several cloves of garlic;
- dill and parsley;
- mayonnaise;
Preparation:
Squeeze the garlic into a cup, add finely chopped herbs, pour mayonnaise over everything and mix.
Ingredients:
- lavash - 1 piece;
- pork meat - 300 gr;
- Chinese cabbage;
- fresh cucumber;
- fresh tomato;
- cheese;
- mayonnaise;
- several cloves of garlic;
- dill and parsley;
- vegetable oil;
Preparation:
1. Cut the pork meat into small pieces and fry in a frying pan without vegetable oil, fry for 5-7 minutes, stirring constantly. This way you can simulate the effect of vertically frying meat. Mix the fried meat with the prepared sauce.
Do not add any spices to the meat; everything you need will be in the sauce.
2. While the meat is soaking, chop Chinese cabbage into strips, grate three cheeses and cucumbers, cut up a tomato.
4. Wrap the shawarma and fry on both sides in a hot frying pan without oil. Do not fry, just warm!
Bon appetit.
Recipe 4. Cooking shawarma without chicken (step-by-step recipe with photos)
Ingredients for the sauce:
- garlic;
- mayonnaise - 6 tbsp;
- ketchup - 6 tbsp;
Mix ketchup and mayonnaise, add finely chopped garlic to the mixed ketchup and mayonnaise.
Ingredients for shawarma filling:
- lavash - 2 pcs;
- hard cheese or suluguni - 200 gr;
- fresh white cabbage - 100 g;
- Korean carrots-100 gr;
- onion - 1 piece;
- fresh tomatoes;
- fresh cucumbers;
- ketchup;
- parsley and dill;
Preparation:
1. Place a sheet of lavash on the table and spread with ketchup.
2. Grate the cheese on a coarse grater or cut into cubes.
3. Add a little sauce.
4. Chop the cabbage into strips, add salt and mash with your hands (to release the juice), lay in a layer on top of the cheese.
5. Place a layer of Korean-style carrots on top of the cabbage layer.
6. Cut the cucumber not too finely and place it in a layer on top of the carrots. Cut the onion into half rings and place 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 for consumption.
Bon appetit!
Recipe 5. Simple shawarma recipe with duck (instead of chicken)
Ingredients:
- duck meat (boiled) - 200 g;
- champignons - 200 gr;
- sour cream - 2 tbsp;
- butter - 50 g;
- greens - 4 sprigs;
- fresh or salted cucumber - 1 piece;
- Korean carrots - 50 gr;
- mayonnaise - 2 tbsp;
- ketchup - 2 tbsp;
- lavash - 2 pcs;
- vegetable oil for frying;
Preparation:
1. Boil the duck meat in advance in salted water, with a bay leaf.
2. Wash the champignon mushrooms and cut into thin strips, place in a frying pan, add salt and cover with a lid, when the mushrooms give up their juice, remove the lid and fry until all the liquid has evaporated, add sour cream and chopped herbs. Simmer for two minutes.
3. Cut the cucumber into slices and place next to the prepared Korean carrots.
4. 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 place it in a plate on a lettuce leaf.
Bon appetit!
Real shawarma sauces like in stalls (5 sauces)
On this moment, exists great amount sauces and each cook has his own special sauce recipe. Some people add their own special ingredient to the sauce to add a piquant 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;
Preparation:
- Mix sour cream, kefir and mayonnaise, mix thoroughly. And add crushed garlic, salt and pepper to taste.
- Let the sauce sit for 15 minutes.
- Add herbs (parsley and dill) to the sauce to your taste.
Sauce by classic recipe goes very well with any type 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 sprigs;
Preparation:
- 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 grated or crushed garlic.
- Leave the sauce in the refrigerator for 60 minutes. Before use, add finely chopped dill.
This sauce is served with shawarma with chicken or beef.
Sauce 2. With mayonnaise (classic + suneli khmeli)
Ingredients:
- fermented baked milk;
- sour cream;
- mayonnaise;
- lemon;
- garlic;
- khmeli-suneli;
- black pepper;
- sugar;
- salt;
Preparation:
- Mix the three main ingredients of the sauce, pour fermented baked milk into a deep plate, put sour cream and mayonnaise in the fermented baked milk. Mix everything thoroughly.
- Add 1 tablespoon of salt and the same amount of sugar.
- Squeeze 1/4 lemon into the sauce.
- Crush 8-10 cloves of garlic and add to 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 and 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;
Preparation:
- Pour the sour cream into a deep bowl, mix with mayonnaise and squeeze out the garlic.
- Season with salt and pepper and add basil and finely chopped herbs.
Sauce 4. Garlic-yogurt
Ingredients:
- 1 glass of unsweetened yogurt;
- 1/2 head of garlic;
- 5 tbsp. olive oil;
Preparation:
Peel the garlic and crush, blend with yogurt, then add butter and blend again. Add salt to taste and add herbs.
Sauce 5. Red tomato sauce for shawarma
Ingredients:
- tomato juice- 1 glass;
- tomato paste - 3 tbsp;
- onion - 1 piece;
- bell pepper - 1 piece;
- fresh tomato - 1 piece;
- 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;
Preparation:
- Peel the onion and remove the seeds and stem from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, grind the vegetables in a blender into a paste.
- 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. Let's learn to wrap quickly!
Watch from 1 minute 50 seconds...
Another wrapping option is the fastest! (Try again...)
Secrets of delicious shawarma
According to one Eastern chef, one of the secrets to delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be soaked in a mixture of Arabic spices before frying.
If the meat is a little dry, moisten it with orange juice during cooking or add a little oil or fat tail fat to the pan while frying. Meat acquires delicate taste and spicy aroma.
For the sauce, grind the herbs along with garlic and spices, and then mix these ingredients with the base. The sauce will be tasty and aromatic. If you want the sauce not to be pale, add bright paprika, curry and herbs to it. The result will be a very tasty and festive dressing!
Never heat shawarma in microwave oven because the pita bread will become soggy in it and lose its strength and taste. The finished shawarma can be additionally coated with sauce on top for juiciness and piquancy.
In the modern pace of life, most of us prefer to save time on cooking, and therefore prefer fast food or even fast food. One of these quick recipes is shawarma, because it takes a little time to prepare, and even the most unpretentious cook can make it. However, even creating such a simple treat requires a little trickery to make the dish special, signature, more tasty and juicy. What is this? Of course, shawarma sauce!
For cooking meat in pita bread, many excellent seasonings have been created and continue to be created, without which the dish will simply turn out boring and unappetizing. Based on mayonnaise, tomato paste or kefir, sweet, spicy or mild - choose and create your own special, original and uniquely spicy shawarma that the whole family will certainly love!
Garlic sauce based on kefir and sour cream
This shawarma sauce is perfect for those who like savory food and also prefer white dressings to tomato ones. Ideal for “summer” shawarma - the kefir-based sauce is lighter, more delicate and slightly refreshes hot meat. A quick cooking allows you to save money significant amount time.
We will need:
- Kefir - 5 tbsp;
- Garlic - 8 cloves;
- Mixture of crushed peppers - 2 pinches;
- Mayonnaise - 5 tbsp;
- Sour cream - 5 tbsp;
- Dried herbs (basil, dill, parsley) - 3 pinches;
- Curry spice - ½ tsp;
- Coriander - ½ tsp.
Preparation:
- Peel the garlic, then chop it with a grater, blender or press;
- Combine sour cream with mayonnaise, add kefir, as well as spices, garlic and herbs. Salt, add pepper;
- Mix everything, then leave to brew for 30 minutes in the refrigerator. Shawarma sauce is ready.
White sauce for shawarma
Another option easy recipe white sauce for shawarma without adding tomatoes and mayonnaise. A special accent is given to it by fresh cucumber and tender greens. Ideal for dietary recipes.
We will need:
- Natural low-fat yogurt - 200 ml;
- Fresh cucumber - 1 medium;
- Dill - 50 grams;
- Garlic - 4 cloves;
- Mixture of crushed peppers - 3 pinches;
- Salt - to your taste.
Preparation:
- Wash the fresh cucumber thoroughly, peel off the skin in thin slices, and grate the pulp on a medium-sized grater;
- Peel the garlic, then chop it in any way (on a grater, with a knife, in a blender, through a press). If desired, you can increase its amount in the recipe if you want to make the sauce spicier;
- Wash the dill thoroughly, let it dry, then chop it into smaller pieces;
- Assembling our shawarma sauce: Add grated cucumber to natural yogurt, add herbs, then add garlic and season with crushed pepper and salt. Whisk everything together. You can serve immediately, but it’s better to let it sit a little, this will slightly change the taste of the dressing.
Tip: if desired natural yogurt in the recipe you can replace it with sour cream, but then the sauce will no longer be considered dietary.
Lemon, yoghurt and potato sauce
This recipe may seem unconventional or pretentious to you, but nevertheless, this is the same version of preparing a dressing for shawarma, which is used in the countries of the East, where, in fact, this dish was created. Unlike the tomato and mayonnaise sauces that we are used to, this sauce is made on the basis boiled potatoes and juicy lemon with the addition of delicate Greek yogurt (can be replaced with low-fat natural).
We will need:
- Greek yogurt - 140 ml;
- Potatoes - 1 tuber;
- Refined vegetable oil - 120 ml;
- Fresh lemon - 1 pc.;
- Garlic - 1 head;
- Salt - to your taste.
Preparation:
- Let's start by preparing the ingredients. Wash and peel the garlic well. Then grind in any way (on a grater, in a press or in a blender);
- Wash the lemon, then squeeze out the juice;
- Wash the potatoes, then cook until tender;
- In a shallow bowl, combine half the vegetable oil with garlic and lemon juice, adding the latter at your discretion;
- Beat the mixture at medium speed with a blender or mixer until white, then pour in the remaining oil and beat again;
- Now it’s yogurt’s turn - add it to the mixture, and then beat everything until a thick consistency appears, you get something like mayonnaise;
- Separately, mash the boiled potatoes and add a few spoons to the sauce last. Salt and beat a little more;
- Let's try the ready-made shawarma sauce. If it turns out too sour or spicy, add a little more mashed potatoes, thereby regulating the taste;
- Then let it sit in the refrigerator for at least half an hour, then you can serve.
Tip: you can diversify the classic sauce with dill, basil, parsley or any spices
Curry sauce for shawarma
This sauce recipe is ideal for any type of shawarma, but goes best with chicken
We will need:
- Sour cream - 2 tbsp;
- Garlic - 3 cloves;
- Ryazhenka - 2 tbsp;
- Mayonnaise - 2 tbsp;
- Curry - 0.5 tsp;
- Vinegar 6% - 1 tbsp.
Preparation:
- Peel the garlic and grind it into puree using a blender. If it is possible to do this, then you can simply grate it;
- We assemble our shawarma sauce: mix sour cream with fermented baked milk and mayonnaise, add garlic mass, season with salt, curry seasoning and pepper. Ready! You can serve this dressing with shawarma right away.
Turkish tomato sauce for shawarma
Another classic tomato sauce with meat in pita bread, especially loved in Turkey. As you have probably already noticed, spicy dishes are held in special esteem there, so to prepare this dressing we will use “hot” ingredients.
We will need:
- Onions - 2 heads;
- Sweet bell pepper - 1 pc.;
- Ground black pepper - ½ tsp;
- Powdered red pepper - ½ tsp;
- Tomato paste - 3 tbsp;
- Ground coriander - 1 tsp;
- Olive oil - 2 tbsp;
- Fresh greens (cilantro and dill) - 0.5 bunch each;
- Salt - to your taste.
Preparation:
- Wash the onion thoroughly, peel it, then cut it into large chunks, which we place in a blender bowl;
- Wash the bell pepper thoroughly, cut it in half, remove all the seeds, core, and stalk. Cut the pulp into quarters, which we add to the blender with the onion;
- Rinse the cilantro thoroughly with tap water and let dry. After this, we tear off all the leaves and add them to the vegetables in a blender;
- We do the same with dill;
- Add tomato paste, coriander, olive oil and ground peppers to the other ingredients, grind everything thoroughly with a blender, then add salt and taste. If everything suits you, pour it into a bowl to let it brew. If not, add a little more salt. Ready!
Shawarma is one of the most popular elements of fast food, which can be found on almost any street in the city, so many people are familiar with the dish firsthand. The recipe for making homemade shawarma is quite simple, so many adherents of this oriental delicacy prefer to prepare it themselves in the hope of reproducing the taste they like.
As a rule, the taste of a dish largely depends on what ingredients are used and how correctly the sauce is prepared. It is with the preparation of the latter that many difficulties arise, because the manufacturers of shawarma sold in stalls keep the recipes for the sauces used in the strictest confidence.
Today, there are many outlets selling shawarma, so to survive in such a competitive environment, manufacturers have to experiment with their dish in order to attract regular customers.
In this regard, a wide variety of ingredients and sauces are added to shawarma. Speaking of the latter, the sauce is most often based on garlic, herbs, mayonnaise or sour cream, and the most popular are the recipes that will be discussed below.
Shawarma sauce just like in a stall
According to numerous reviews, it is with the help of this recipe that it is possible to recreate the sauce with taste qualities, which are close to the shawarma sold. To obtain this sauce you will need to use:
Ingredients
- sour cream – 50 g;
- mayonnaise – 50 g (it is better to give preference to a product with an average fat content);
- kefir – 50 g;
- garlic – 6 cloves;
- medium-sized pickled cucumbers – 1 pc.;
- ground black pepper, curry and coriander to taste;
- parsley, cilantro, dill and green onions.
Preparation
- Before chopping all the greens, it is recommended to rinse them thoroughly under running water and place them on a towel or paper napkins for natural drying.
- To chop pickled cucumber and garlic, it is better to use a special garlic press. After this, all crushed components should be mixed together with salt, seasonings, mayonnaise, kefir and sour cream in the indicated proportions.
- The tandem of garlic with pickled cucumber is the key to creating spicy sauce, which will help you prepare juicy shawarma with unique taste. Experienced cooks It is recommended to infuse the sauce for at least 1 hour immediately before using it, which will ensure a richer taste.
Simple shawarma sauce
To create a traditional garlic sauce for homemade shawarma, you can use another simple and straightforward recipe. It will take no more than five minutes to prepare the sauce, and the required ingredients are present in the kitchen of almost any housewife.
Ingredients
- sour cream – 200 g;
- garlic – 3 cloves;
- medium-sized pickled cucumbers – 1 pc.;
- herbs to taste;
- a pinch of salt and ground black pepper.
Preparation
- The cucumber should be chopped using a regular grater, after which the mass should be mixed with sour cream, salt, pepper and chopped garlic.
- All components must be thoroughly mixed. For these purposes, it is recommended to use a whisk to obtain a mass with a homogeneous consistency, which can only be supplemented with chopped herbs.
Shawarma sauce delicious recipe
Another sauce recipe is used by many shawarma manufacturers who sell this product from street stalls. In this case you need to use:
Ingredients
- chicken eggs – 2 pcs.;
- garlic – 10 cloves;
- a pinch of salt;
- ground red and black pepper;
- greens;
- olive oil – 50 g.
Preparation
- All components must be placed in a blender and mixed until a paste with a homogeneous consistency is obtained.
- As for olive oil, this component is added only after blending all the ingredients in a blender.
- The sauce must be stored only in the refrigerator, and immediately before use in preparing shawarma, it is strongly recommended to mix it in equal quantities with kefir.
Shawarma sauce with tomato flavor
Everyone's preferences are very different, so not every shawarma lover likes it. garlic Sause made from dairy products. In some places it is customary to prepare a sauce with a tomato flavor, the main ingredients for which are.
