Eastern dish shawarma, or - as it is called the inhabitants of the former Leningrad - shaverma, popular among the public is far ahead of the notorious makdonaldovskie burgers in a bun.A comparison is correct, because it can also be attributed to the fast food.This delicacy has come to our region for a long time and has already become a favorite treat of many Russians and the subject of jokes and anecdotes.
Shaverma is fried with spices pieces of meat are placed in a thin Armenian lavash.To improve the taste of the stuffing seasoned with different sauces.You've probably seen kiosks, which are preparing this dish, and looking at the deft movement chef dreamed learn how to wrap Shawarma in pita bread and dexterous.But knowing that amongst kitchen appliances you do not have a vertical grill required for roasting meat, considered a dream pipe.And be satisfied with the fact that sometimes risked their health by purchasing the product from street vendors.Meanwhile, nothing is impossible, and you can cook Shawarma quite a simple frying pan.In this article we will help you learn how to wrap Shawarma in pita bread.
After you no one bothers to change the sequence of actions.See what makes a chef!He strung a piece of meat on a vertical spit and includes a grill.As the top layer of roasted meat, he cuts it with a knife.These pieces are then milled on a pallet.Before wrapping Shawarma in pita bread, the manufacturer mixes meat with herbs, spices and sauce.And we'll do the opposite - first can cut meat, and only then do all the above procedure.
recipe for homemade shawarma in pita
main ingredients for this dish are still thin pita bread and meat.Everything else you can use, based on their own food preferences.It is advisable to use fresh herbs (dill, parsley, cilantro, basil), onion and mayonnaise.But nothing prevents you add Shawarma Korean carrots, sauerkraut, olives and ketchup.
piece of meat (pork, beef, lamb or chicken), cut into strips.Strongly heated dry frying pan and quickly fry in it the meat, stirring constantly.Do not worry, you do not have it will burn and will not stick to the bottom of dishes.As soon as it formed a crust, you can add salt and pepper to taste.This crust will not allow juices to flow, and the meat you will have a delicious and juicy.Depending on the size of pieces of roast lasts from 7 to 10 minutes, but not much desiccate.
Before wrapping Shawarma in pita bread, it needs a little grease with mayonnaise for greater juiciness.And then you can either mix all remaining ingredients in a bowl, and then put this mix on the basis of, or all of the products stacked in layers.Do not be greedy!Armenian lavash, of course, great, but not dimensionless.And imagine how wrapped in pita bread Shawarma when filling for one portion is not located in the basin?
Laying out a little mixture on the cake, two tuck into the edges.You now have a blank for an envelope.And now it just start to turn off the other end of the tube, passing a little spressovyvaya content.That's all - you can start tasting!
