Druzhburger with beef cutlet
2020-08-13 / test@t
Homemade shawarma with chicken, fresh vegetables and sour cream sauce in thin lavash
Shawarma or shawarma? If you are puzzling - how is it right - stop cracking! Both words fit, have the same meaning. For example, “Shawarma” has taken root in the cultural capital. However, in the dictionary you will only find “shawarma”. The birthplace of shawarma is the Ottoman Empire. Hence the variety of names. Here you have Turkish “kebab”, and Arabic “donar”, and Greek “gyros pita”.
Ingredients
- chicken fillet (pieces) 300 g
- lavash 1 pc.
- salted cucumbers 120 g
- Dijon mustard 10 g
- foil 1 pc.
- sour cream 135 g
- white cabbage 150 g
- carrots 1 pc.
- tomatoes 1 pc.
- garlic (cloves) 2 pcs.
- dill 1-2 branches
- parsley 1-2 sprigs
STEP-BY-STEP COOKING RECIPE
Step 1
Chop the garlic finely. Heat a skillet with a drop of vegetable oil. Lay out the chicken. Add half the garlic. Fry the fillets, turning for 7-9 minutes. until ready. Season with salt and pepper. Cool the chicken slightly.
Step 2
Chop the dill and parsley finely. In a deep bowl, combine sour cream, dill, parsley, the other half of the garlic and mustard. Stir. Chop the cabbage finely. Grate the carrots on a coarse grater. Combine cabbage, carrots and half of the sauce in a deep bowl. Stir. Season with salt to taste.
Step 3
Cut the tomatoes into rings. Cut the cucumbers into strips. Cut the lavash in half. Put the chicken, cabbage, tomatoes and cucumbers on the part of the pita that is closer to you. Pour the sauce over.
Step 4
Roll up the pita bread from the sides. Wrap the shawarma completely. Wrap each with foil, twisting tightly at the ends. Preheat a dry skillet. Place the foil-wrapped shawarma in a skillet. Warm up for 1-2 minutes. from each side. The lavash will be fried, the filling will warm up. Serve immediately in foil for easy unwrapping.
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