Shawarma - a dish that consists of meat wrapped in pita bread (or tortilla) with the addition of vegetables, sauce and spices. Created in the Middle East, this special kind of fast food is very popular today in many countries of the world. To cook it yourself, you need to know how to wrap shawarma in pita bread. This can be done in different ways.

How to properly wrap shawarma in square pita bread

 

The method of wrapping the filling largely depends on what shape the pita sheet has (rectangular, round or oval). In addition, there are two types of finished products:

  1. Closed (filling is completely wrapped).
  2. Open (a mixture of products is visible on one side).

In the first case, the product is more practical, but sometimes requires additional heat treatment. The second option after assembly is completely ready for use.

Let's look at how to wrap shawarma in square pita bread. Flour products of this kind are quite rare. Therefore, you have to take a rectangular pita bread and cut it into pieces of the desired shape. There is one interesting way called shawarma in squares. To cook such a fast food, you must:

  1. One (or several) rectangular sheets of pita bread cut into squares. Their size can be any, but the number is necessarily even.
  2. Grease half of the blanks with sauce, stepping back from the edge around the perimeter of 2-3 centimeters.
  3. Place the filling in the middle.
  4. Smear the edges of the remaining workpieces along the perimeter with egg yolk. It is needed for gluing.
  5. Lay these blanks on top of those on which the filling is located. Press the edges firmly with your fingers for better bonding.
  6. Tighten the side parts of the finished product around the perimeter to free 2-3 centimeters and press them firmly to the table.
  7. Place the squares on the baking sheet (with the seams down).
  8. Bake in the oven.

Usually such a shawarma is made in small sizes. Therefore, even if a square pita bread is available, it will still have to be cut into smaller pieces.

Wrap round shawarma: step by step instructions

The wrapping technique looks a bit different when a round pita bread is used for work. The ingredients will be needed the same, but it will be necessary to act in a different way.

Step-by-step instruction:

  1. Spread lavash round on the table.
  2. Put the filling on it, slightly moving it down.
  3. Wrap the side edges of the pita, partially covering them with the mixture.
  4. Tighten the bottom edge.
  5. Moving from bottom to top, wrap the workpiece with a roll, while holding and ramming the filling with your hands.
  6. Having reached the end, wrap the free edge so that the seam is approximately in the middle of the product.

So that the shawarma does not crumble, it can be slightly fried before serving. In this case, the product must first be placed with the seam down, and then turned over.

It is interesting:shawarma with chicken

Open Top Shawarma

In many catering establishments they cook open-type shawarma, when the filling is visible on one side. Depending on the shape of the pita itself, this can also be done in different ways. If you take a rectangular or oval pita bread, then the roll technique is ideal. In this case, you must:

  1. Expand the pita bread on the table (with the wide side facing you).
  2. Conditionally divide it vertically into four parts.
  3. On the second part on the right, lay out the filling with an even strip parallel to the side. In this case, a third of the sheet should be free in width from below and 2 centimeters from above. Spread the filling so that it lies evenly.
  4. Lift the right edge and lay it over the aromatic mixture.
  5. Make another revolution so that the fillings are not visible at all.
  6. Tuck the bottom of the sheet. To ensure that the finished product does not crumble, smooth the place of the bend with a finger.
  7. Continue twisting the workpiece, moving from right to left. You must act carefully and not push too hard so that the filling does not crawl out.

The result is a classic open shawarma. This is how it is cooked in many countries of the East and even Latin America.

 

If you cut the oval pita bread in half, then you can use another method of open wrapping. Here you will need a slightly different technology. How in this case to wrap shawarma in pita bread:

  1. Lay the sheet on the table, placing the cut location at the bottom.
  2. Place the filling in the middle.
  3. Tuck the bottom and cover it with the mixture.
  4. Bend the right side twice to get a flat edge. Lay it on top of the filling.
  5. Lift the left side and wrap it so that it completely covers the filling.

The result is a neat open-top roll.

How to make pita bread for snacks

An ordinary pita bread can make an excellent snack. To do this, you just need to wrap a pre-prepared filling in it. However, its composition does not have to include meat. It can even be mushrooms or any seafood. Consider the simplest snack option for which you need to take:

  • 30 g cream cheese;
  • 10 large shrimp (frozen).

For pita bread:

  • 240 g of flour;
  • 100 ml of water;
  • 3 g of salt;
  • 35 g of sunflower oil.

 

You need to prepare the dish in stages:

  1. First you need to cook pita bread. To do this, add salt with water to the previously sifted flour, and finally add oil and knead a fairly steep dough. Put it in a bag and let it lie on the table for 35-40 minutes.
  2. Divide the ripened dough into pieces, each of which is rolled into a thin layer.
  3. Bake billets on a dry baking sheet in an oven heated to 190 degrees.
  4. Lay ready-made rosy layers on the edge of a damp towel, drizzle with water and cover with the other side.The result is a stack of soft and elastic pita bread.
  5. Now you can do shrimp. The first step is to rinse them, and then cook in salted water for no more than 4-5 minutes. After this, the crustaceans should be carefully cleaned.
  6. Expand on the table a thin sheet of pita bread.
  7. Grease it with cheese.
  8. Put shrimp on top.
  9. Roll up using one of the methods described above.

The result is a simple appetizer, which partly resembles a shawarma. Cheese plays the role of sauce, and boiled shrimps are used as the filling. Such a roll can be eaten whole or cut into rings, and then nicely laid out on a serving plate.

Tasty shawarma toppings

For the preparation of shawarma, you can use a variety of fillings. It all depends on personal taste preferences and the availability of the necessary source products. For the traditional version of the filling you will need:

  • 400 g chicken;
  • 1 tomato;
  • 150 g of white cabbage;
  • 2 pickled cucumbers;
  • 1 carrot.

How to make the stuffing out of all of this:

  1. Boil the meat in salt water until tender. Then it must be disassembled into fibers or cut into small pieces.
  2. Chop the cabbage finely.
  3. Grate the carrots with medium cells.
  4. Finely chop the cucumbers.
  5. Dice the tomato. First you need to remove the peel from it, dousing it with boiling water.

Next, it remains only to alternately lay the products on the prepared pita bread and properly wrap it. Everything is very simple. Do not lay too many products. The dish from this will not become tastier. The fillings are needed so that the pita bread does not tear. Otherwise, the whole meal will be ruined. In addition, it is better to take pita bread fresh. When dried, the sheet loses its elasticity and may break.

Supporters of good nutrition will love the filling of the following components:

  • chicken fillet;
  • mushrooms (preferably champignons);
  • Bell pepper;
  • cucumber;
  • tomato;
  • lettuce leaves;
  • cheese.

To prepare the mixture:

  1. Products must be arbitrarily chopped (cubes or straws).
  2. After wrapping in pita bread, you need to wrap the film and put for a while in the refrigerator for a while.

Anyone who does not eat meat can use original vegetarian filling for shawarma. It includes:

  • 1 small zucchini;
  • 2 tomatoes;
  • 1 cucumber;
  • 1 sweet bell pepper.

The filling will consist of two parts:

  1. The first includes zucchini and pepper, which must first be cut into thin slices and lightly fry in vegetable oil.
  2. The second part of the filling is tomato and cucumber. They must be placed fresh without additional heat treatment, cut into rings or thin slices.

Any of the proposed options is interesting and worthy of attention in its own way.

Shawarma sauce at home

To make homemade shawarma tasty, you need to choose the right sauce for it. Here you need to consider some useful tips from experienced hostesses:

  1. As a basis for the sauce, it is better to take fresh dairy products. Moreover, their fat content should be quite large. Otherwise, the sauce will turn out to be too thin.
  2. For flavor, chopped herbs and various spices can be added to the sauce.
  3. To make the mixture thicker, chopped vegetables can be added to it.
  4. To achieve the desired taste, the sauce should be a little infused.

In the conditions of home cooking, you can make a good shawarma sauce, similar to that which is prepared in catering establishments. For work you will need:

  • 5 cloves of garlic;
  • 100 ml of sour cream, kefir and mayonnaise;
  • salt;
  • dried herbs;
  • pepper.

Sauce preparation method:

  1. Peeled garlic cloves through a press.
  2. Add salt, herbs, pepper and carefully grind it all in a mortar with a pestle.
  3. Pour the prepared mixture with kefir. Mix well.
  4. Enter the remaining ingredients (mayonnaise, sour cream).
  5. The prepared mixture should be infused for half an hour.

After that, you can safely apply the sauce to the workpiece.Now it remains only to properly wrap the shawarma in pita bread and enjoy the results of their work. And friends and household will appreciate the efforts of the hostess.

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