Shawarma or donar-kebab – an oriental dish. Simple and fast in preparation it became long ago popular fast food about which harm tell much. But if to do house shawarma: use dietary meat, a fresh vegetables, greens and to reduce amount of fat, it becomes not only a tasty, but also useful dish.
It is required to you
- For shawarma home-style:
- several sheets of a lavash;
- 300-400 g of pork or other meat;
- 2-3 fresh cucumbers;
- 1-2 tomatoes;
- 100-200 g of a white cabbage;
- 200 g of carrots in Korean;
- small bunch of green onions and fennel;
- vegetable oil;
- salt and sprinkling pepper.
- For garlic sauce:
- 4 tablespoons of kefir;
- 4 tablespoons of sour cream;
- 4 tablespoons of ketchup;
- 1 big head of garlic;
- chili powder;
- black sprinkling pepper;
- curry
- coriander;
- dried herbs (fennel
- cilantro
- parsley).
Instruction
1. Well wash a baking plate flowing water and dry vegetables and greens. Cut cucumbers thin straws, and tomatoes – cubes. Mix vegetables in a bowl, salt and pepper.
2. Chop cabbage as it is possible more thinly. Slightly salt and grind hands that cabbage gave juice.
3. Wash up and dry meat. Then cut it across fibers on small pieces or "noodles" not more thickly than 10 mm. Pour a little oil on a frying pan, put on big fire and heat. Fry in it meat within three-four minutes. As soon as it changes color and will grab a crust, set aside a frying pan.
4. The special highlight to shawarma is given by garlic sauce. For its preparation mix kefir with sour cream and ketchup. Clean garlic zubochka, miss them through a press and add to mix. Put other ingredients (pepper, spices, dried herbs) and carefully mix everything. Let's sauce infuse within an hour then it will be ready-to-serve.
5. Spread a lavash, grease it with garlic sauce, lay out closer to one edge a few cucumbers with tomatoes and cabbage with the Korean carrot. Strew vegetables with greens. Then lay out meat, sauce everything and slightly mix a stuffing.
6. Roll a lavash, having turned in one end. It becomes that the stuffing didn't drop out. Put shawarma on a flat plate and send literally for forty-sixty seconds to the microwave oven, or for three-four minutes in the oven warmed up to 200 degrees.
7. Also for preparation of shawarma home-style it is possible to use special flat cake (pita) or, having mixed a stuffing, to spread out it to plates and a tax with bread.