Pork shawarma

Pork shawarma

Roasted meat with vegetables and sauce, wrapped in thin flat bread, is popular in different countries, albeit under different names. It is known to our compatriots as shawarma. True, not all of this dish is in deserved respect. Because of the speed and ease of preparation, it is often offered as a fast food by far not the most prestigious catering establishments, and in some of them shawarma is made from low-quality products. Fears of indigestion after eating a poor-quality dish fall away if it is prepared at home from products whose freshness is beyond doubt. In addition, at home, you can move away from the traditions and cook this snack from meat, which is not particularly honored in the East, where they invented shawarma. So, home-cooked pork shawarma is a nourishing, tasty and safe dish that you can quickly feed your family.

Cooking Features

Shawarma - one of the easiest to prepare snacks, but to know some of the subtleties of technology does not hurt.

  • Despite the fact that the finished shawarma is fried in a pan, the meat used for the filling should be cooked, fully cooked. After all, the shawarma is fried without butter and a very short time, during which the filling can only be heated.
  • Pork is a fat and high-calorie product. If you do not want ready shawarma to be too heavy a dish, you shouldn’t feel sorry for the vegetables. In this case, preference should be given fresh, although you can use and pickled. In addition, the vegetable supplement makes shawarma much tastier.
  • Another essential ingredient for pork shawarma filling is sauce. Usually use two or three kinds of ready-made sauces, mixing them together. This mayonnaise, mustard, sour cream, ketchup. If desired, you can restrict one type of sauce, complementing it with spices, chopped garlic, chopped greens.
  • Meat and vegetables for shawarma need to use fresh, unspoiled. Only in this case, the home shawarma will turn out to be really tasty and juicy, surpassing the purchase in terms of its organoleptic characteristics.

The filling is usually wrapped in a flat cake, pita bread, pitta. In our country, thin Armenian lavash is most popular, which is available in most grocery stores. However, the dough for pita can be prepared independently. There are several recipes for dough, too, but they are all quite simple. Even an inexperienced hostess can take advantage of them.

Dough recipe for shawarma

    Composition:

  • flour - 0, 32 kg;
  • water - 125 ml;
  • salt - 5 g;
  • chicken egg - 1 pc.

Method of preparation:

  • In the bowl, break an egg, add salt to it, beat with a whisk.
  • Boil the water and cool it.
  • Pour in water, mix everything.
  • Sift flour. Pour a glass of flour, initially in a bowl with egg and water, stir thoroughly. It is not forbidden to use a mixer for this.
  • When the dough has a uniform consistency, add flour in small portions and knead the dough until it becomes firm as for ravioli.
  • Cover the dough with a napkin and leave to “rest” for 30 minutes.
  • Divide the dough into 4-5 pieces, roll each piece into a thin layer.
  • Sprinkle flour on a baking sheet and place one layer on it. Place the baking tray for 2 minutes in a preheated 200 degree oven. Take out, turn the bed, return to the oven for another minute.
  • Bake the remaining layers.

It remains to fold the finished layers in the bag so that they become soft and flexible. While you will be preparing the filling, they will acquire the necessary qualities.

Pork pita with Korean carrots

Composition:

  • Shawarma dough - 0, 5 kg;
  • pork - 0, 3 kg;
  • Korean style carrots - 100 g;
  • white cabbage - 100 g;
  • fresh tomatoes - 150 g;
  • fresh cucumber - 100 g;
  • vegetable oil - how much will leave;
  • mayonnaise - 150 ml;
  • ketchup - 100 ml;
  • garlic - 1 clove;
  • salt, barbecue seasoning - to taste.

Method of preparation:

  • Divide the dough into 5 pieces, roll out and bake each layer in the oven at 200 degrees for 3 minutes (2 minutes on one side, 1 minute on the other). Fold in the bag so that the cakes are soft.
  • Wash pork tenderloin, pat dry with paper towel. Cut the meat into strips, as for beef stroganoff. Fry in hot oil, salt and sprinkle with spices, until golden brown. Since the pieces of pork are small, it does not take long to cook.
  • Wash vegetables. Cut cucumbers into strips, tomatoes into thin slices. Chop the cabbage.
  • Pass garlic through a press, mix with ketchup and mayonnaise.
  • Smear the center of each cake, spread the pork. Put cabbage on top, Korean carrots on it. Carrots cover with tomatoes and cucumbers. Grease the filling with the remaining sauce.
  • Roll the cakes into envelopes and fry on both sides in a dry frying pan.

Shawarma is served hot. The dough in this dish will be tender and tasty, the filling - juicy and moderately spicy.

Shawarma with pork and champignons

Composition:

  • Shawarma dough - 0, 5 kg;
  • pork - 0, 25 kg;
  • fresh champignons - 0, 2 kg;
  • onions - 100 g;
  • fresh cucumber - 0, 2 kg;
  • fresh tomatoes - 0, 2 kg;
  • fresh salad - 100 g;
  • hard cheese - 150 g;
  • vegetable oil - how much will leave;
  • mayonnaise - 100 ml;
  • ketchup - 100 ml;
  • mustard - 20 ml;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Make 5 thin flat cakes out of dough, baking each in the oven for 3-4 minutes (1, 5-2 minutes on each side). Wrap them in polyethylene so that they are soft.
  • Make a shawarma sauce by mixing ketchup, mayonnaise and mustard.
  • Finely rub the cheese.
  • Cut fresh champignons into plates, cut onions into cubes. Fry the onion mushrooms in the pan with the heated oil until the liquid evolved from the mushrooms evaporates when heated.
  • Cut the meat in small pieces and fry it with salt and pepper in a separate frying pan. Mix with mushrooms.
  • Cut tomatoes into thin semi-circles; cut cucumbers into strips.
  • Place lettuce on each flatbread, coat it with sauce.
  • Lay out a mixture of mushrooms and meat, put tomatoes and cucumbers on top.
  • Pour the remaining sauce.
  • Roll the envelope cakes. Fry on 2 sides until crispy in a dry frying pan.

Having tried at least once the shawarma prepared according to this recipe, you will forever change your mind about this dish for the better.

Pork shawarma with Chinese cabbage and pickled mushrooms

Composition:

  • marinated mushrooms - 0, 2 kg;
  • pork - 0, 2 kg;
  • hard cheese - 100 g;
  • garlic - 4 cloves;
  • mayonnaise - 0, 2 l;
  • Chinese cabbage - 0, 2 kg;
  • tomato - 100 g;
  • Armenian lavash - 2 pcs.

Method of preparation:

  • Boil the pork in salted water, cut into strips.
  • Finely rub the cheese.
  • Chop the Peking cabbage.
  • Cut the tomatoes into small cubes.
  • If marinated mushrooms are large, cut them into cubes. Mushrooms do not need to grind.
  • Skip garlic through a press and mix with mayonnaise.
  • Mix the meat with the sauce.
  • Spread pita bread on the table. Stepping back about 10 cm from its right edge, lay out half the meat in the sauce. Put on top of half the rest of the filling in the following order: tomatoes, cabbage, mushrooms.
  • Raise the right edge, cover the filling. Lift and tuck the bottom edge. Roll the pita bread into a roll that is open on one side.
  • Similarly, fill and roll the second pita.
  • Fry shawarma for several minutes on each side in a hot, dry frying pan.

Almost everyone likes the combination of pork, Chinese cabbage, tomatoes, pickled mushrooms and garlic sauce.

Shawarma with pork is especially juicy and nourishing. It will be even tastier if you add mushrooms to the filling.

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