by my elder daughter as I was constantly complaining that she does not eat at
home. “What do you eat at Miramar that I cannot make?” Now throw this challenge to a teenager and
be prepared to face the consequences.
and fed me Shawarma. She was
shocked that I did not like it. It was bland and I felt not something as good
as she described.
time it was Wine Festival better known as Grape Escapade and after our visit there all of us , we are about 20 of us here ,wanted
something to eat. Most places were
closed so we went for Shawarma. Me grumbling that what muck we have to eat,
and imagine 18 of them pouncing on you telling you are you crazy….
better and the Shawarma was awesome. Both my husband and I liked it.
Wikipedia,”Shawarma is a Levantine (East
Mediterranean region) meat
preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly
a vertical spit in restaurants),
and may be grilled for as long as a day. Shavings are cut off the block of meat
for serving, and the remainder of the block of meat is kept heated on the
rotating spit. Although it can be served in shavings on a plate (generally with
accompaniments), Shawarma also refers to a sandwich or wrap made
with Shawarma meat. Shawarma
is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber.
Toppings include tahini, hummus, pickled turnips and amba.
It is akin to the Turkish Döner Kebab and the Greek Gyros.
A related Armenian dish is tarna ‘to turn’.”
at home. Vegetarian Shawarma? REALLY!
around and landed here for a perfect Shawarma recipe a few tweaks and I had the
girls eating out of my hands.
“Around the World in 30 Days” where we are blogging international cuisine
alphabetically. Though Shawarma has its origin in Turkey it’s popular in
the Arabic world. This is my choice for Qatar!
Vegetarian Shawarma Recipe
- 300g or 1 ½ cups rajma
beans/ kidney beans, soaked
- 200g or 1 cup cream
- 50 grms or ½ cup curd, thick
- 100g or ½ cup each of yellow and red capsicum, sliced
- 1 onion, diced
- 10 cloves garlic
- Pinch Sugar
- 1 tsp oil
- ½ tsp Lime Juice (adjust as per taste)
- 1 tsp Chilli powder (adjust as per taste)
- 1 green chilli, minced
- ¾ tsp dhania/ coriander powder
- ½ tsp
- Add water to the rajma, three times the volume in a deep pan and pressure
cook the rajma for 5-6 whistles. Let the pressure drop naturally, cool.
a kadhai/wok heat oil and add the diced pepper garlic and onion. Fry till soft.
- Add the sugar fry till lightly caramelised.
Remove from the flame and set aside to cool.
- Add the cooked and cooled beans, cream,
curd, diced chilli, the fried pepper, onion and garlic mixture, salt and the
dhania powder and the jeera powder to the blender or food processor jar. Grind
the mix to a rough paste.
- Transfer the paste to a bowl, add lime juice and add more seasoning to taste,
|Vegetarian Shawarma Paste|
- Lightly heat the bread spread paste onto
- Add the mushroom vegetable, onion and capsicum.
fold or wrap…. Enjoy!
you can leave out
the mushrooms totally and use lettuce.
Or like where I used up left over vegetable.
However I would like to mention here the best filling was onion, tomatoes, capsicum, cabbage mixed in cheese spread along with the paste above was the best. Unfortunately I have no pics.
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