Description
Shawarma (Arabic: شاورما), also spelled Chawarma, Schawarma, Shawirma, Shwarma, Shuarma,Shawerma, Shoarma, Schwarma, Shoermeh, Siaorma, or Shaorma, is a Middle Eastern Arabic-style sandwich-like wrap usually composed of shaved lamb, goat, chicken, turkey, beef, or a halal mixture of meats. Shawarma is a popular dish and fast-food staple across the Middle East and North Africa; it has also become popular worldwide.
The classic chicken shawarma combination is pita bread , garlic sauce , tomato, pickles , and the shaved meat itself. Typical additional toppings include tahini, pickled beets and onions. In outward appearance, it vaguely resembles the gyros of Greece or the Turkish döner kebab in the sense that all use pita-wrapped meat, but the sauces are distinctly different.
Difficulty: Easy
Prep Time: 15 minutes
2 boneless (skinless) chicken breasts, cut into thins strips
1/4 cup lemon juice
1/4 cup Mediterranean (Greek) yogurt
1 tbs minced garlic
1 tsp salt
1/4 tsp ground cardamom
1/4 tsp 7 spices
1/4 tsp paprika
1/4 tsp dried parsley
1/8 tsp cayenne pepper
1/8 tsp cinnamon
3 tbs olive oil
Pita, kabees, pickles and garlic for sandwich.
Combine all ingredients in a large bowl, cover and let marinate for 2 hours in the refrigerator. Preheat pan and add 3 tbs olive oil, add chicken and let cook for 10 minutes until chicken browns, cook for an additional 2 minutes if necessary to brown. To make sandwich, use pita bread, spread garlic sauce on pita, add chicken, kabees and pickles (you can add tomatoes and lettuce if desired). Roll sandwich and press in the grill press to make sandwich crispy for 3 minutes. Enjoy with fries or salad.
Description
Toum, garlic sauce, garlic dip is a Lebanese side dish prepared using canola oil, garlic, lemon juice, and egg white. It is served with chicken and meat as a dipping sauce or mayonnaise.
Recipe
4 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 egg white
In a food processor add garlic minced with salt, begin processor and slowly add oil and lemon juice alternating them until gone, scape down sides intermittently. Add one to two egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Lasts about a week refrigerated.
Pita (also called and less commonly known as pitta or pide (Turkish), pitka (Bulgarian) and pronounced "pitta" in Greek is an often round, brown, wheat flatbread made with yeast.
Similar to other double-layered flat or pocket breads, pita is traditional in many Middle Eastern andMediterranean cuisines. It is prevalent from North Africa through the Levant and the Arabian Peninsula, possibly coinciding with either the spread of the Hellenistic world or that of the Arab expansions under the banner of Islam.
In Greek cuisine, pita may refer to thicker breads made with yeast, for example souvlaki pita. It may also refer to foods using many layers of dough of thickness less than 1mm, usually with many different ingredients in between, forming savoury pies such as tyropita and spanakopita or sweet pies such as baklava.
The Indian flatbread form of roti is sometimes referred to as "Indian pita".
In a small bowl mix yeast, sugar and 1/2 cup warm water and let sit for 10-15 minutes. In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. IN a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in oiled bowl, cover with a blanket, and let sit for 3 hours in a warm place. After 3 hours and dough has risen, add flour on to table surface and knead dough for 10 minutes, add flour to surface to keep it from sticking. Form dough into small balls and let sit in a plate for 10 minutes. Preheat oven to 450 degrees. Roll our balls to 1/8 inch thick and place on flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up. If the dough does not puff up all the time, that is ok, you'll still have a pita pocket.
These recipes are from a great little Mediterranean site http://www.dedemed.com/
No comments:
Post a Comment