Shawarma - east dish consisting of the meat, vegetables seasoned with sauce and spices and wrapped in flat cake. Quite often the stuffing is wrapped in the Armenian bread - a lavash. Shawarma can be cooked as outdoors, and in house conditions.
Instruction
1. Cut meat long pieces and fry in the heated frying pan, having added a little mutton fat. Meat it is possible to use any: mutton, pork, bird. It is possible even to take the shish kebab which remained after a sortie on the nature.
2. Take ground spices (cinnamon, cardamom, a carnation, a sharp jam, a coriander, communes, a black pepper), mix them about red vinegar for meat, olive oil, and parsley greens. Shake up all ingredients and fill in with the turned-out mix meat.
3. Prepare other ingredients for a stuffing. It can be anything - make a start from own tastes and preferences: the Korean carrot, cabbage, marinated or fresh cucumbers, tomatoes, the boiled or fried potato, onions, hard cheese, fresh carrot. Cut vegetables and cheese with long slices, tomatoes - small cubes, grate fresh carrots, chop cabbage as it is possible more thinly.
4. Take a fresh lavash (if it is yesterday's, then to inwrap it it won't turn out: it will burst and crumble). You can put previously it for some time in the freezer, having curtailed a tubule. On a lavash lay out layers those ingredients which you prepared, and meat has to appear between vegetables. For example, at first put a layer of the Korean carrot, then - cucumbers and meat, and from above close all this a layer of tomatoes. Strew meat with small chopped greens.
5. Water a stuffing with ketchup, mayonnaise or in advance made sauce and inwrap a lavash a tubule. Turn accurately, but try to make so that the tubule turned out dense.
6. Put shawarma in a bag so that it wasn't developed, and warm up in the microwave oven.