Delicious, alluring, melting in your mouth shawarma, you just want to cook it at home. But not every adherent of this snack knows how to make pita bread for shawarma. In fact, there is nothing complicated, all manipulations are carried out at home from the available components. Today we will present you with recipes for cheese, mustard, Armenian, tomato, yeast, yeast-free and other variations of pita bread. Try and enjoy!
Lavash for shawarma: "classic"
- yeast - 7 gr.
- flour - 720 gr.
- granulated sugar, salt - 8 gr.
- water - 240 ml.
- vegetable oil - 50 ml.
We will first describe how the base (dough) is prepared, and below we will indicate exactly how to bake pita bread.
1. So, we combine warm filtered water with granulated sugar and salt, we introduce yeast.
2. Sift the flour into a container, pour in the previously prepared water mixture and oil, stir at the same time.
3. When the mass is thick and homogeneous, not sticking to the hands, it must be covered with a cotton towel and left to "reach" for a third of an hour. Then you can start baking.
Lavash for shawarma without yeast
- flour - 720 gr.
- water (can be replaced with whey) - 240 ml.
- salt - 8 gr.
1. If water is used, it must be preheated to 35 degrees. Bring whey to room temperature.
2. Mix the liquid with salt, add the flour sifted several times in small portions. Stir.
3. The final dough should not tear, because it will need to be stretched a lot before baking. Kneading is carried out until an elastic base is obtained.
4. Making a cake without yeast is easy, as well as making pita bread for shawarma according to the classic scheme. After kneading, let the workpiece stand at home for about half an hour.
Lavash with yeast
- flour (sift) - 480 gr.
- yeast - 7 gr.
- whey - 230 ml.
1. Combine the yeast with flour, add a pinch of salt. Warm up the whey in advance, pour it into the bulk ingredients.
2. Knead, then divide the entire volume into balls with a diameter of about 6 cm. Place separately from each other, cover with a towel and pinpoint 45 minutes.
Cheese lavash for shawarma
- hard cheese (grate) - 90 gr.
- flour - 240 gr.
- granulated sugar - 15 gr.
- butter - 60 gr.
- water - 130 ml.
- yeast - 9-10 gr.
- salt - 7 gr.
1. First, combine the heated water according to the recipe with granulated sugar and yeast. Pour salt, cheese chips, flour sifted 2-3 times. Melt the butter and put it in here.
2. Knead the ingredients until smooth, then divide into several equal parts. It is better to distribute immediately into balls of 5 cm in diameter.
3. Spot 10-15 minutes. Then punch down again, start rolling out the cakes and further baking (we will describe the technology below).
Armenian lavash with vodka
- eggs - 1 pc.
- flour - 950 gr.
- sunflower oil - 50 ml.
- salt - 10 gr.
- water - 300-320 ml.
- vodka - 25 ml.
This recipe is suitable for those who do not know how to make real Armenian shawarma lavash. In professional bakeries and at home, it is traditionally baked from vodka dough.
1. Mix oil with salt, pour this mixture into water. Put the saucepan on the stove, bring to the first bubbles.
2. Separately, sift the flour mixture several times, make a well in the mass and break the egg into it. Pour in the vodka, stir until smooth without lumps.
3. Now slowly pour the composition from the saucepan into the flour base. Stir at the same time. When the mass has partially cooled, knead with your hands.
4. Roll up the ball, wrap it in a film and detect 1.5 hours. During this period, the dough must be kneaded 1 time.
5. When the set time comes to an end, divide the entire volume into balls the size of a chicken egg. Roll out, get ready to bake.
Lavash with tomato juice
- yeast - 8 gr.
- flour - 450 gr.
- tomato juice - 200 ml.
- spices - to taste
1. If the juice is not salty, season it with salt and spices to your taste. Enter the yeast, wait for it to dissolve and add the flour in small portions.
2. Stir the contents, leave warm for half an hour. Then crush in flour, divide into several parts the size of a tennis ball. Cover, detect another quarter of an hour and roll it out.
Mustard pita for shawarma
- mustard - 30 gr.
- flour - 250 gr.
- vegetable oil - 50 ml.
- water - 240 ml.
- salt, dried herbs - at your discretion
Since making pita bread for shawarma is quite easy, follow the simple instructions at home.
1. Dilute mustard, a pinch of salt and oil in water. Send a homogeneous mass to the fire, wait for it to boil. With the first appearance of bubbles, pour the liquid into a bowl of flour.
2. Thoroughly mix the components and wait for cooling. After that, boldly roll out the dough as thin as possible. As a result, you will get a cake, which remains only to bake.
Lavash baking technology for shawarma
1. Divide the finished dough into portions. Roll out the blanks into thin cakes. During this manipulation, do not forget to generously sprinkle the dough with flour. The thickness of the cake should be about 2 mm.
3. Be sure to spray the finished pita bread with water from a spray bottle or cover with wet gauze. Thus, the cakes will remain soft. As soon as the pita bread has cooled, put it in a bag so that it does not dry out.
Having studied all the recipes and familiarized yourself with the baking technology, it is easy to understand how to make pita bread. This flatbread is ideal for shawarma and other rolls at home.
By 20.10.2015
If for some reason you are afraid to buy shawarma in the market, you should not deny yourself the pleasure of trying this interesting Middle Eastern dish. I bring to your attention a recipe for shawarma at home. There are many cooking options. Usually, shawarma is minced fried meat, fresh vegetables and sauce wrapped in pita bread. The recipe is easy to follow and does not require much time. The dish is suitable for a quick snack during the day, as well as for friendly gatherings with the company.
The key to successful cooking of shawarma is sauce and spices, pay special attention to this. Use a variety of seasonings (black pepper, coriander, cumin, dill, basil, cilantro and others to taste) - this will give the dish an oriental taste and aroma.
Ingredients
- Lavash - 4 pcs.
- Chicken fillet - 400 g
- Chinese cabbage - 1/2 pc.
- Cucumbers - 3 pcs.
- Tomatoes - 3 pcs.
- Mayonnaise - 200 g
- Sour cream - 200 g
- Garlic - 2-3 cloves
- Lemon juice - 2 tbsp
- Spices, dried herbs - to taste
- Sunflower oil for frying
Step by step cooking process at home
- Prepare the necessary products, wash the vegetables, remove the top leaves of cabbage.
- Cut the meat into oblong pieces. Salt, pepper, sprinkle with lemon juice. Marinate it for 15 minutes. (if you have time, leave the meat with spices for an hour).
- Fry the fillet, in a greased pan, until tender. It is important not to overexpose the brisket on fire, as it will lose its juiciness.
- Slice the cucumbers.
- Cut the tomatoes the same way.
- Chop Beijing cabbage (you can replace it with white cabbage).
- The next step is to prepare the sauce. To do this, mix sour cream with mayonnaise in 1:1 proportions, add ground black pepper, a tablespoon of lemon juice, dried herbs (dill, basil), squeeze out two or three cloves of garlic.
- On the pita bread (closer to the edge from which you start wrapping) spread the sauce, approximately 2 tablespoons.
- Spread a quarter of the cooked meat over the sauce.
- Add vegetables on top of the fillet - cucumbers, tomatoes, cabbage.
- Pour sauce over and wrap with a tube, carefully folding the edges at the top and bottom. Pay attention to the fact that the pita bread is fresh, because it is difficult to roll dried pita bread so that it does not tear.
- Before serving, heat the shawarma on both sides in a dry frying pan under the lid. You should not do this in the microwave, as the pita bread may not dry out, but rather become sour.
- Shawarma at home is ready. Bon appetit!
The cook strings thin slices of meat on vertical skewers. Appetizing block, scrolling in front of the blazing heat of the grill, is gradually fried. This is the basis for making shawarma. Below are containers into which toasted juicy strips are cut. A cheerful Moroccan crushes and mixes the delicacy with the juice released during frying and the marinade flowing down. He deftly spreads the chopped mixture on pita bread, adds spices, finely chopped fresh cucumbers, tomatoes, cabbage and deftly rolls all this luxury into a tube. A simple but nutritious dinner is ready. There are several such merchants. And everyone has their own shawarma recipes, limited only by the author's imagination. It can be cooked in different ways. Even the original product can be anything: lamb, veal, turkey.
Five of the fastest recipes:
Individually, you can adjust the heat, combine options for vegetables and sauces. There is only one requirement - the quality of products. In the East, people respect meat, especially if it is cooked on fire. From there, many interesting and nutritious dishes came to European cuisine. No wonder this fast food, wrapped in a tortilla, instantly became popular all over the world. The peculiarity of this dish is in pita bread, which is specially baked thin and elastic, and in the correct roasting of meat. It can be easily prepared even at home. Numerous shawarma recipes allow you to do this without problems. And the amazing taste and aroma will be a reward.
What could be more harmful than tent shawarma cooked in unsanitary conditions? And its contents have long been the subject of jokes and anecdotes. Homemade shawarma is a great snack option, and, most importantly, containing natural and healthy ingredients. We have collected for you several shawarma recipes for every taste. Cook it yourself and enjoy!
Shawarma is also called shawarma and shawarma. This is an original oriental dish, which is very different from our home interpretation. Meat for the “correct” shawarma is roasted on a spit for several hours, various Arabic spices, herbs are added, and a special local sauce is prepared.
Shawarma is popular not only in Russia, but also in some countries of Europe and America.
Shawarma with shrimps
Ingredients:
- shrimp, 250 g
- tomato, 1 pc
- cucumber, 1 piece
- Armenian lavash
- homemade mayonnaise, 2 tbsp.
- dill, ½ bunch
- lettuce
Cooking:
Boil the shrimp in salted water and peel them. Slice the tomato and cucumber into strips. Then spread pita bread on the table, spread it with homemade mayonnaise mixed with dill.
Read how to make mayonnaise at home,
Put shrimp, vegetables and lettuce on mayonnaise. Wrap the shawarma in an envelope.
Advice: visually divide the pita bread into three parts. The filling should be only on one part of the three (on the far right). Lay out the filling, stepping back from the edges of the pita bread. Start wrapping the shawarma from the right edge - you cover the filling with it. Make the first turn and tuck the bottom edge of the pita up. After that, wrap the shawarma with a tube to the end of the pita bread.
Source: fifochka.blogspot.com
Shawarma with chicken
Ingredients:
- chicken fillet, 300 g
- sunflower oil, 2 tbsp.
- ground black pepper, to taste
- salt, two pinches
- cinnamon, pinch
- homemade mayonnaise, 2 tbsp.
- garlic, ½ clove
- dill, ½ bunch
- Armenian lavash
- cabbage, 100 g
- sweet pepper, 100 g
- tomato, 1 pc
- cucumber, 1 piece
- lettuce
Cooking:
Cut the chicken fillet into small pieces or strips and soak for two hours in a marinade of sunflower oil with ground pepper, salt and cinnamon. Then fry the chicken in a skillet.
Add finely grated garlic and dill to homemade mayonnaise. Lubricate the pita bread with the resulting sauce. Put chicken, chopped vegetables and lettuce leaves on pita bread. Wrap pita bread in a tube.
Advice: after you have wrapped the pita bread, warm it up a little in the oven or in a frying pan without oil.
Source: starylwow.com
Shawarma with boiled beef
Ingredients:
- boiled beef, 150 g
- pickled cucumbers, 2 pcs
- sweet pepper, ½ piece
- cheese, 20 g
- Chinese cabbage, 100 g
- homemade mayonnaise, 1 tbsp.
- homemade ketchup, 1 tbsp.
- Armenian lavash
Cooking:
Cut into strips boiled beef, cucumbers and peppers. Grate cheese and chop cabbage. Mix homemade mayonnaise and ketchup.
Read how to make ketchup at home,
Lubricate pita bread with the resulting sauce. Then, alternating the ingredients and basting them a little with the remaining sauce, lay out the beef, cabbage, cheese, cucumbers and peppers. Wrap the shawarma and heat it in the oven or in a pan without oil.
Cooking shawarma is very easy and no special culinary skills are required to prepare a delicious dish at home.
This dish is now available almost everywhere. It consists of thin lavash or pita, in which fried meat (lamb, chicken), vegetables (cabbage, cucumbers, tomatoes) are wrapped, and all this delight is poured with ketchup, mayonnaise. You can often find a similar dish - shawarma, its main differences from shawarma: only chicken, cabbage and tomatoes are used, and everything is seasoned with a spectacular sour cream sauce with a good share of garlic.
But this is only one type of excellent Arabic delicacy in pita bread, the exact name of which is impossible to find out - each nation has its own name for meat cakes. So, what does shawarma consist of and how to cook it at home with your own hands?
Step by step recipe with photos. Cooking shawarma in thin pita bread with chicken fillet, vegetables, herbs and seasonings:
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The meat for this dish should be fatty, the ideal option is chicken, lamb, turkey (pork is not for Arabs). Before frying for a couple of hours, it should be infused in a mixture of oriental spices. The meat must be fried on a special spit, which is located vertically.
It is necessary to string the entire tenderloin, which, during the cooking process, spins along its axis and at the same time around the heating mechanisms. When the meat is fried along the edges, it is cut off with a long sharp knife, appetizing slices fall into the pan.
There are countless variations on the theme of salads and sauces for shawarma, but there are those that chefs use more often. Among sauces, tahini has the palm, among salads - tabouli.
Classic recipe:
Ingredients: thin pita bread, chicken, onion (3 pcs), 3 sweet peppers, 2-3 tomatoes and pickled cucumbers, mayonnaise.
Cooking: We separate the meat from the bones, finely cut into cubes and fry in a pan using butter. Onions and peppers are also diced and fried. Then we mix everything in one pan, add spices (hops-suneli, basil and others) to taste and wait until the mixture is fried to the standard.
Then we put a sliced \u200b\u200btomato on it. We lay out pickled cucumbers on tomatoes, also in circles. Next, take a few tablespoons of fragrant fried chicken, which makes up the next ball.
Lubricate everything with a light layer of mayonnaise, in which, if desired, garlic is added. You need to wrap pita bread very carefully, you can do it before eating, although it is more interesting to do it with the whole family, right at the table. Garnish is not required, you can only stuff shawarma with vegetables.
In fact, shawarma at home is prepared easily and quickly. Even a beginner can easily make a delicious dish according to a classic recipe.
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