You can buy ready-made shawarma in many places today, but much tastier and certainly more useful is the shawarma cooked at home. There is nothing complicated in the process. The main thing is to understand the principle of preparation, and in the future it will be possible, based on the knowledge gained, to invent your own recipes for shawarma with minced meat.
Shawarma with minced meat - general principles
The composition of shawarma includes a wide variety of products: vegetables, cheeses, herbs, meat products. All this is cut, crumbled and wrapped in a thin tortilla - pita bread. Moreover, pita bread can be prepared independently or purchased ready-made. So that the shawarma does not turn out to be dry, all the chopped ingredients are mixed with the sauce, which is prepared from sour cream or mayonnaise.
Recipe 1. Shawarma with minced meat, fresh tomatoes and cucumbers
Ingredients:
560 g of mixed minced meat (beef with pork);
· 5 small tomatoes;
· 3 cucumbers;
· 320 g of Russian cheese;
3 onions;
5 cloves of garlic;
140 g of mayonnaise;
5 branches of dill or parsley.
For pita bread:
· 455 g of wheat flour;
45 g of salt;
310 ml of water.
Cooking method:
1. First, start the dough for pita bread: pour hot water into a deep container, dissolve the salt, set aside to cool slightly. Sift the flour and slowly pour it into the water, at the same time beat the dough with a mixer at an average speed of about 7 minutes. After thickening the dough, turn off the mixer, knead the base with your hands until elastic. Wrap in a plastic bag and give a "rest" 25 minutes. Divide the dough into 8 identical pieces, roll out into thin cakes. Each is placed in turn on a hot pan and fry on one side and the other for 2 minutes. Ready pita bread spread on a damp clean cloth, incubated for 15 minutes.
2. Ready minced meat is laid out in a cauldron, stirring, fry on an average flame of fire for 7 minutes. Salt, pepper, mix well, remove from heat, allow to cool.
3. Peeled onions cut into strips.
4. Cheese grated with small holes.
5. Rinse the tomatoes and cucumbers, cut into circles.
6. Prepare the sauce: in a cup combine mayonnaise with peeled garlic cloves and crushed herbs squeezed through the garlic, all are intensively mixed.
7. Lavash layers are greased with sauce, first put tomatoes and cucumbers on top.
8. Sprinkle with cheese.
9. Put the fried minced meat on the cheese.
10. Sauce again.
11. Carefully form the roll.
12. Put in the refrigerator for half an hour to soak and serve.
Recipe 2. Armenian shawarma with minced meat
Ingredients for Armenian Lavash:
365 g of ordinary flour;
225 ml of water;
55 ml of vegetable oil;
8 g of salt;
50 g margarine.
For filling:
· 3 cucumbers;
2 carrots;
· 2 onions;
370 g of ground beef;
85 ml of vegetable oil;
· 120 ml of boiled cold water;
· 25 g of salt, black pepper;
· 9 percent vinegar - 30 ml;
35 ml of sunflower oil;
40 ml of soy sauce;
20 g of sugar;
125 g of mayonnaise;
65 g of sour cream of medium fat content;
· 70 tomato hot ketchup;
· 1 bunch of dill and parsley;
6 cloves of garlic.
Cooking method:
1. Start a test for Armenian pita bread: salt is dissolved in boiled water. Sifted flour is poured onto the table, a small dimple is made in it and water is slowly poured into it, while stirring intensively with a fork. After the water, the sunflower oil is poured and quickly mixed until a uniform, elastic state is obtained. Give the dough to lie down in the refrigerator, wrapping it in a plastic bag, about 30 minutes. On a medium heat, dry a dry pan, grease with margarine. The dough is removed from the refrigerator, cut into several equal parts, rolled into flat cakes and fry on all sides in a frying pan until it is rosy.
2. Bulbs are peeled, cut into strips. Pour into a cup, pour vegetable oil, vinegar, soy sauce, add salt, pepper, add sugar, mix well and leave to marinate for half an hour.
3. Carrots are peeled, washed, ground on a Korean grater, salt, pepper, added to the onion, mixed well.
4. Ground beef is fried in a pan until cooked for about eight minutes.
5. Rinse cucumbers, free from tips, cut into strips.
6. Prepare the sauce: mayonnaise is mixed with sour cream, ketchup, chopped parsley and dill, garlic squeezed through the garlic, stir well.
7. Each layer of Armenian lavash is cut into three identical strips.
8. Smeared with ready-made sauce.
9. Spread the first layer of fried minced meat.
10. Top some cucumbers, carrots and pickled onions.
11. Roll each strip into rolls, tucking the edges inward.
12. Heat oil in a frying pan, lay out the formed rolls, fry on all sides for half a minute.
Recipe 3. Shawarma with minced meat in a hurry
Ingredients:
570 g of any stuffing;
· 9 layers of ready-made pita bread;
· 4 tomatoes;
· 1 head of Beijing cabbage;
3 onions;
· 400 g of Russian cheese;
· 3 cucumbers;
3 carrots;
45 ml of 9 percent vinegar;
· 30 g of hops suneli seasoning;
25 g of salt, black pepper;
100 g of tomato ketchup;
120 g of mayonnaise.
Cooking method:
1. Minced meat is fried in a pan, adding oil, pepper, salt, seasonings of hops-suneli, stir well.
2. Scalloped onions scalded with hot water, pour vinegar into it and let stand for 30 minutes.
3. Tomatoes, cucumbers rinse, cut into strips.
4. Cabbage and cheese are also straws.
5. Carrots are peeled, washed, chopped on a Korean grater.
6. Lavash layers are greased with ketchup, then with mayonnaise and spread all the ingredients in order: minced meat, tomatoes, cabbage, cucumbers, carrots, cheese.
7. Roll up.
Recipe 4. Shawarma with minced chicken
Ingredients:
· 460 g of chicken meat;
· 3 tomatoes;
3 onions;
Lavash - 3 layers;
Mayonnaise - 75 g;
· 9 percent vinegar - 25 ml;
· Ketchup for barbecue - 80 g;
Vegetable oil - 35 ml.
Cooking Method:
1. Onions are peeled, chopped with straws, scalded with hot water, mixed with vinegar, set aside for a few minutes.
2. Stuffed chicken in a pan and fry in a small flame of fire for 12 minutes. Often stir. Shift in a clean dish, cool.
3. Rinse the tomatoes, cut the stalks, cut into thin slices.
4. Layers of pita bread are cut into small strips.
5. From one edge of the strips spread 2 tablespoons of fried minced meat.
6. A small amount of ketchup and mayonnaise is applied on top.
7. Spread the pickled onions, a little chopped tomatoes.
8. Cover the filling with the edges of the strips, fold it with an envelope.
Recipe 5. Shawarma with minced meat, egg and bell pepper
Ingredients:
Minced pork - 430 g;
· 2 onions;
· 2 eggs;
· Ready-made pita bread - 3 layers;
· Tomato ketchup - 80 g;
· Bell pepper - 2 pcs.;
· Tomatoes - 2 pcs.;
· Parsley, dill - on the floor of a bunch;
· 40 g black pepper, salt;
45 ml lean oil.
Cooking Method:
1. Rinse the tomatoes, cut the stalks, peel the Bulgarian pepper, cut the peppers into strips, and the tomatoes into thin slices.
2. Peel the onions, cut into strips, and put them in the pan along with minced pork. Pour a little sunflower oil, put on medium heat and fry for 15 minutes, often stirring.
3. Minced meat with onion is salted, flavored with black pepper, stirred well, transferred to another dish, slightly cooled.
4. Eggs are broken into the fried minced meat, once again well knead.
5. Lay layers of pita bread on the table, each smeared with ketchup.
6. In the middle put 2 tablespoons of minced meat.
7. On the minced meat strips of bell pepper, and on top sliced tomatoes.
8. Rinse parsley with dill, chop finely and sprinkle with greens on top of the filling, apply ketchup again, cover with the edges of pita bread, fold it with an envelope.
9. Sunflower oil is poured into the pan, the formed shawarma is fried for 2 minutes on both sides.
Recipe 6. Spicy shawarma with minced meat
Ingredients:
Ground beef - 330 g;
· Ordinary cabbage - 1 quarter;
· Sweet pepper - 1 pc.;
1 cucumber
· 1 tomato;
· 1 head of red onion;
· Acute mustard - 35 g;
Mayonnaise - 40 g;
4 cloves of garlic;
Vegetable oil - 55 ml;
· Salt, black pepper - 45 g each;
Lavash - 1 layer.
Cooking method:
1. Forcemeat spread in a pan, slightly salted, fry in oil for 10 minutes, often stirring.
2. Chop the cabbage into thin strips and knead with hands in a cup with salt.
3. The peeled cloves of garlic are squeezed through a press, combined with mayonnaise and mustard, mixed thoroughly.
4. The pepper released from the stem and seeds is cut with a thick straw. They taste it: if it is bitter, they peel it off.
5. The washed cucumber is also cut into strips.
6. Tomato chopped in small slices.
7. A layer of pita bread is greased with mustard sauce, spread cabbage from one edge.
8. Stuffing the minced meat, bell pepper, cucumber, tomato slices, red onion, sliced in strips.
9. Roll the shawarma in the form of a roll.
10. Shawarma is placed in a pan and fried without oil on both sides for 1 minute on an average flame of fire.
11. Ready shawarma is served on a flat plate, optionally cut into small pieces.
Shawarma with minced meat - secrets and tips
· Choose fresh, ripe vegetables for the shawarma - this will make the shawarma juicy and delicious.
· Stuffing should be fried as thoroughly as possible.
· Roll the shawarma tightly so that after the first bite it does not fall apart.
· Ready-made shawarma can not only be fried in a pan, but also held a little on the grill.
