Homemade shawarma in pita bread with sausage. Homemade shawarma with sausage. What it is

When I see this snack on the street - someone is eating on the go, or waiting for it to be cooked - my lips curl into a squeamish grimace. I recall an unappetizing anecdote. Therefore, I will not spoil my appetite, but I will say - I began to make this joke myself. Called ala shawarma.

It is clear that my beauty does not dare to argue with the original. But I will say that it is no less delicious. But the main thing is safe. I know that I myself cut everything with clean hands, put what I wanted. Sharing one of my recipes on this topic!

Cooking time: if with boiling eggs, then half an hour will be spent on cooking

Complexity: you can say - ordinary, but what is difficult - chop everything, and then wrap it in the thinnest pita bread

Ingredients

parsley - to taste

ketchup - to taste

Progress


Traditionally, since eggs are involved, boil it hard-boiled. Cool, peel and shred finely.

And let's go like on a conveyor - further. Let's cut a cucumber. How? Thin stripes. Our tender snack should come out.

Filling for stuffing? Yeah why not. I came up with something more useful - I chopped the parsley first. Then came the turn of the leek. Well, do not cut the usual one, it will be bitter. A thin circle - that's it. And combine the last three ingredients together. This is the stuffing of the future.

I had a little sausage, as always - the leftovers are sweet. We adjust with a thin straw. The cheese was hard and tasty. Grate on a grater - it will add such piquancy to our composition!

Well, cabbage. She was the last one. I would have put a leaf of lettuce here, but it was not. So I crumbled a thinly ordinary one.

It was the first layer on pita bread smeared with ketchup. Put a leek on it, sour cream with herbs and cover with cheese on top.

10.09.2016

Shawarma, or as it is also called, shawarma, is a delicious, satisfying and easy-to-prepare snack, originally from the east.

So that you do not buy it in dubious establishments, we will teach you how to cook this dish at home.

Shawarma with sausage - the basic principles of cooking

Shawarma is cooked in thin Armenian lavash. You can buy it at the store or make your own. The main requirement is that the pita bread be fresh. The dried sheet will crack, which means that it will be problematic to roll it up.

As a rule, shawarma is cooked with meat, but it can be replaced with boiled or smoked sausage. Get no less delicious.

In addition to pita bread and sausage, two types of sauce (tomato and white), fresh or pickled vegetables, cheese, etc. are used to make shawarma.

As a sauce, you can use ketchup, mayonnaise, tomato sauce or sour cream. If there is a desire and time, more complex sauces are prepared based on these products.

Vegetables and sausage are chopped into thin strips. A sheet of pita bread, where the filling will be located, is smeared with white sauce, sausage and vegetables are laid out. Topped with tomato sauce and wrapped in an envelope, roll or in the form of a bag. Then the shawarma is fried in a dry frying pan until lightly browned so that the filling warms up well.

Recipe 1. Shawarma with sausage and watercress

Ingredients

sheet of thin pita bread;

two processed cheeses;

100 g watercress;

100 g boiled sausage;

• 100 g of ketchup;

• pod of bell pepper.

Cooking method

1. We unfold a sheet of pita bread on the table. Combine ketchup with mayonnaise and mix well. Lubricate the entire pita bread with the resulting mixture.

2. Lettuce leaves are rinsed, dried and laid out in the center.

3. My tomato, wipe and cut into small pieces. Put on lettuce leaves.

4. Three washed cucumbers on a medium grater. Lay the cucumber slices on top of the tomato.

5. Remove the stalk from the bell pepper and clean out the seeds. Cut the vegetable into strips, making it as thin as possible. Spread over the cucumber.

6. Three sausages into large chips and put on top of the vegetables.

7. Lay out the grated processed cheese with the last layer. We wrap the filling in pita bread with an envelope. We put the shawarma in a preheated pan with oil, seam down and fry until golden brown. Then flip over and cook on the other side. Transfer to a plate lined with paper towels to remove excess oil.

Recipe 2. Shawarma with sausage and Korean carrots

Ingredients

two sheets of thin pita bread;

• two cucumbers;

• 150 g of cheese;

  200 g of Korean carrots;

  six sheets of Beijing cabbage;

  two tomatoes;

  fresh greens - a bunch;

  400 g sausage.

Ingredients

1. Release the sausage from the film and cut into small pieces. Fry, stirring constantly, in hot oil for ten minutes. Can be seasoned with spices.

2. Rinse the tomatoes under the tap, dry and cut into thin circles.

3. Wash cucumbers, wipe with a towel and crumble into thin strips.

4. Shred Chinese cabbage as thin as possible. Lightly wrinkle with hands.

5. Finely chop the greens. Coarsely grate the cheese.

6. Spread a sheet of pita bread on the table. Put the cooled sausage in the middle. Arrange tomatoes, cucumbers, cabbage and greens on top of it.

7. Arrange carrots in Korean and cheese chips on vegetables. Drizzle with mayonnaise and ketchup.

8. Bend the edges of the pita bread to the center and roll up. Heat a heavy bottomed skillet over medium heat. Put the shawarma seam down and fry on both sides until golden brown.

Recipe 3. Shawarma with sausage and crab sticks

Ingredients

80 ml of tomato ketchup;

sheet of thin pita bread;

salt;

small fresh cucumber;

four crab sticks;

100 g boiled sausage;

90 g processed cheese.

Cooking method

1. Wash a fresh cucumber, wipe it with a napkin and chop into strips, trying to do it as thinly as possible.

2. Remove the film from the boiled sausage and cut it in the same way as a cucumber.

3. Place the processed cheese in the freezer for a while and grind it into large chips. Remove the film from the crab sticks and cut them into thin rings.

4. Unfold the sheet of pita bread and lay it on the table surface. Lubricate one edge with mayonnaise, retreating along the edges.

5. Put sausage slices on mayonnaise. Place a layer of chopped fresh cucumber on top. Lightly salt. Spread the rings of crab sticks and sprinkle everything with grated melted cheese. Pour over ketchup.

6. Roll the stuffed pita into an envelope shape. Grease the surface of the pan with oil and heat it well. Lay the shawarma seam side down and fry on both sides until golden brown.

Recipe 4. Shawarma with sausage and white cabbage

Ingredients

50 g butter;

200 g sour cream;

sheet of thin Armenian lavash;

200 g smoked sausage;

100 g of cheese;

two tomatoes;

150 g of white cabbage;

two pickled cucumbers.

Cooking method

1. Unfold the pita leaf and cut it into three parts.

2. Lubricate each generously with sour cream and leave for five minutes to make the pita bread soft.

3. Chop the cabbage into thin strips. Spread the cabbage on the edge of the sheets, stepping back a few centimeters.

4. Chop the pickled cucumbers into small pieces and place on top of the cabbage.

5. Remove the film from the sausage and chop it in the same way as cucumbers. Spread on pita sheets.

6. Wash, wipe and finely chop the tomatoes. Put on sausage. Top generously sprinkle with large shavings of cheese.

7. Gently wrap the filling, tucking the edges inward, in the form of a roll. Heat up a frying pan and melt butter in it. Put the shawarma, press down with a lid and fry for five minutes. Then turn over and cook for the same amount of time under the lid.

Recipe 5. Shawarma with sausage and potatoes

Ingredients

two sprigs of fresh dill;

20 g of Beijing cabbage;

small tomato;

150 g boiled sausage;

two thin pita bread;

small fresh cucumber;

200 g potatoes;

20 ml garlic sauce.

Cooking method

1. Peel, wash, dry and chop the potatoes into thin strips. Deep-fry until cooked through and place on a plate lined with a paper towel to remove excess fat.

2. Wash the cucumber and cut into thin strips.

3. Crumble the sausage in the same way as the cucumbers.

4. Rinse the tomato, wipe it, cut it in half and remove the seeds. Chop the pulp into strips.

5. Finely chop Chinese cabbage.

6. Expand the pita bread on the table. Put the fried potatoes and sausage on one edge.

7. Arrange tomatoes, cucumbers and Chinese cabbage on top. Put a sprig of dill on the vegetables.

8. Pour the sausage with vegetables with garlic sauce. Wrap the edges on the sides towards the center and wrap the stuffing in the shape of a roll. Fry until appetizing crust on both sides.

Recipe 6. Shawarma with sausage and mushrooms in pita

Ingredients

• 100 g boiled sausage;

• 100 g of champignons;

  three pitas;

  Korean carrot;

• bulb;

Cooking method

1. Peel the onion from the husk, chop it into half rings and put it in a deep bowl. Pour boiling water over it and leave for ten minutes to get rid of bitterness.

2. Clean the champignons, wash, dry and cut into thin slices. Fry the mushrooms in hot oil until all the moisture has evaporated.

3. Rinse the tomato, wipe with a towel and finely chop.

4. Put the fried mushrooms on a plate and leave to cool. Put the pan back on the fire and put the diced sausage into it. Fry until browned and cool.

5. Finely chop the washed cucumber.

6. Cut each pita in half. You will get small "pockets". Lay prepared foods in pita in layers. Top everything with ketchup and mayonnaise.

Recipe 7. Shawarma with sausage and canned corn

Ingredients

• two thin pita bread;

  dried or fresh herbs;

  100 g smoked sausage;

  small head of onion;

• 5 three leaves of fresh lettuce;

  50 g canned corn;

  fresh tomato.

Cooking method

1. Remove the film from the sausage and cut it into thin strips. We clean the onion and chop it in half rings. Cut the tomato into slices.

2. Put the pan on the fire, pour oil into it and heat it well. We spread the sausage and vegetables, add canned corn. Fry, stirring constantly, for ten minutes. We season with spices.

3. Lettuce leaves are rinsed and finely chopped. Grind the cheese into large chips.

4. We unfold the pita bread on the table. We put a green salad and shavings of cheese. Pour everything with mayonnaise. Put the fried sausage with vegetables on top.

5. We connect the edges of the pita bread to the center and wrap the filling in the form of a roll. Shawarma is ready. If you wish, you can fry it on both sides until golden brown.

Sausage Shawarma - Tips and Tricks

You can use absolutely any vegetable as a filling. They are usually used raw, but if desired, you can lightly fry them.

Shawarma is best fried on a grill pan.

When frying, lightly press the shawarma with a lid.

You can use not only boiled or smoked sausage, but also ham.

It turns out very tasty shawarma with garlic sauce, which is prepared on the basis of sour cream. Herbs, spices, garlic and mustard are added to it. Thoroughly beat everything until smooth.

TOP-6 recipes for HOME SHAwarma.

1. Shawarma with sausage

Ingredients:
Lavash - 2 pieces
Cucumber - 2 Pieces
Korean carrot - 200 grams
Tomatoes - 2 Pieces
Sausage - 400 Grams
Beijing cabbage leaves - 5-6 Pieces
Cheese - 150 Grams
Ketchup, mayonnaise - - To taste
A bunch of fresh herbs - 1 piece

Cooking:

We cut the sausage into small cubes and fry in a pan for 10 minutes. Seasonings can be added to taste.
Cut the tomatoes into thin circles.
Cut the cucumbers into thin strips.
Finely chop the cabbage.
We chop greens.
We rub the cheese on a coarse grater.
First, put the sausage on the pita bread.
Lay out the tomatoes and cucumbers.
Add cabbage, greens.
Then lay out a layer of Korean carrots, cheese, add mayonnaise and ketchup.
We bend the edges of the pita bread and roll it up.
We heat shawarma in a frying pan with a thick bottom. Fry over medium heat on both sides until golden brown. Bon appetit!

2. QUICK SHAWARMA

I love shawarma - do you? I immediately stop a possible flow of indignation about the popularization of fast food - I don’t consider shawarma a “fast food”, because I cook it at home, carefully and thoroughly. Excellent, I must say, the weight is obtained. I share.
I must warn you right away - I won’t give specific recommendations on the number of products - I do everything by eye. Moreover, someone likes to have more meat, and someone likes salad.

So the main ingredients are:

thin Armenian lavash
chicken thighs (meat)
cabbage
Korean carrot
cucumbers
tomatoes
ketchup
mayonnaise
Cut the flesh from the thighs, finely chop and fry in vegetable oil until golden brown.

We chop the cabbage and knead with our hands, cut the cucumbers and tomatoes into circles (or as you like). We spread cabbage on pita bread, on top - fried chicken (I put 3 tablespoons per serving).

We wrap.

We heat in the microwave. That's all. As easy as pie.

3. Chicken shawarma recipe

Ingredients for 4 shawarma:

300 grams of chicken fillet (half)
2 small tomatoes
1 cucumber
5 tablespoons ketchup
mayonnaise
2 garlic cloves
200 grams white cabbage
4 tablespoons of kefir
1 small onion
Armenian lavash 1 pack
vegetable oil for frying

Cooking:

1. Wash the chicken fillet under running water and cut into small pieces.
2. Finely chop the onion and send it to fry in a small amount of vegetable oil
3. When the onion becomes transparent, add fillet pieces to it, salt, pepper, mix and leave to fry.
4. Wash the cabbage under water, finely chop and put in a bowl. Salt, pepper, mix, add a small amount of mayonnaise. Salad ready.
5. We transfer the finished chicken with onions (it cooks very quickly - 57 minutes) to a clean plate.
6. Cooking sauces. We take two small bowls. Squeeze 5 tablespoons of ketchup into one, and pour a teaspoon of your favorite seasoning (I have suneli hops).
Mix well. Pour 5 tablespoons of kefir into the second bowl, add mayonnaise (4 tablespoons per eye) and squeeze out two garlic cloves. Mix well.
7. We cut tomatoes and cucumbers, cut them into thin slices and put them on a plate.
8. We put all the ingredients for shawarma next to it on the table, so that it is convenient to lay them out right away.
9. We take a large board, put half of one sheet of pita bread on it. We spread it well with two sauces, put the chicken closer to the right edge in a row (it will be more convenient if the chicken on a plate is divided immediately into 4 parts). Arrange the cabbage next to the chicken. Put tomatoes and cucumbers on top of the cabbage.
We turn the finished shawarma so as to bend one edge so that the filling does not leak out.
we make 3 other shawarmas according to the same principle.
10. Heat up the oil in a frying pan. Fry shawarma on both sides until golden brown. If the sauces are left, put in the open part of the shawarma a spoonful of sauce before serving.

4. VERY DELICIOUS HOME SHAwarma
Fast and easy to prepare!

Save it on the wall so you don't lose it ;)

Ingredients:
- thin Armenian lavash (can be replaced with pita)
- meat component
- young cabbage
- red lettuce
- young fresh cucumbers
- tomatoes
- yellow bell pepper
- parsley
- good sour cream
- white wine vinegar
- garlic
- salt, sugar, pepper + any spices to taste
- vegetable oil

First, prepare the sauce so that it stands for a while and all the flavors combine well.

To do this, add chopped parsley, garlic, salt and pepper passed through a press to sour cream, mix everything well.

Then marinate finely chopped red lettuce in salt, sugar and wine vinegar.

Cut vegetables.

Cut strips of pita bread to the desired length and grease half with sauce, put the vegetable filling on top.

The meat component can be boiled chicken breast, cooked in advance and cut into small pieces. Fry the breast in hot vegetable oil, stirring constantly.

Roll the pita bread with the filling neatly and tightly, starting from the right side into a tube and fry quickly on a grill pan on both sides, which is hot to the maximum.

5. Homemade shawarma

Ingredients
Lavash - 3 large sheets
Meat (pulp) - 400g
Fresh white cabbage - 200 g
Cucumbers - 4 pieces
Tomatoes - 2 pieces
Mayonnaise - to taste
Ketchup or sauce - to taste
Salt, pepper, curry seasoning
Garlic - 2 cloves

Let's start cooking shawarma by preparing the ingredients for the filling. Wash the meat, pat dry and cut into small strips.

In a preheated dry frying pan, put the chopped meat, add the curry seasoning and fry until golden brown. At the end of cooking, add salt and pepper.

Cut the cabbage into thin strips and press a little with salt.

We also cut the cucumbers into thin strips.

Cut the tomatoes into thin slices.

Now we begin to lay the filling. Let's unfold the pita bread and grease it with mayonnaise and ketchup, add a little crushed or squeezed garlic.

Lay the meat on one side of the pita bread, gently sprinkle the cabbage on top.

Then lay out the cucumbers "herringbone".

Place a few tomato slices on top.

We first fold the long edges of the pita bread, and then completely twist it into a roll.

Lightly heat in a dry frying pan on both sides.

Homemade shawarma is ready! It's best to eat it right away. If you leave the shawarma in the refrigerator, then before use, you should warm it up in the microwave or in a pan.

6. Shawarma in pita bread

Ingredients:

thin lavash 2 pcs
pork (you can also use chicken) 350-400 gr
Chinese cabbage 100 gr
tomatoes 2 pcs
cucumbers 2 pcs
onion 1 pc

For sauce:
sour cream 3 tablespoons
mayonnaise 2 tbsp
garlic clove 3 pcs
bunch of dill

Cooking:

1. Salt the pork, fry and finely chop, pepper. Finely chop the tomatoes, cucumbers, chop the cabbage. Cut the onion into half rings.
2. For the sauce, mix all the ingredients, finely chop the dill, pass the garlic through a press and add to the sauce.
3. Spread a little sauce on pita bread, put the filling, sauce again and wrap in a roll (the edges should also be closed).
4. Ready-made shawarma can be grilled, if desired, to form an appetizing crust.

Bon appetit!
___________________________________
Cook with love! Live tasty!
#NimbleCook #Recipes #Cooking

Love delicious food? Then you have to fall in love and work in the kitchen! But with good practice, you can indulge yourself in the goodies of the original form and content. How about a nice snack for tea? It will be a delicious shawarma with sausage. You didn’t think that the secret of making such a product was owned exclusively by sellers in street stalls?! At home, you can really create an original dish that is not a sin to meet guests and surprise your family!

What it is?

A rare lover of a tasty meal thinks that the name of a dish is not given just like that, but the meaning of the term can tell a lot. For example, what is shawarma, or shawarma? In some countries it is also called doner kebab. This is a Middle Eastern dish, and of Arab origin. I make this delicacy from pita bread or pita, stuffing it with minced meat with spices and fresh vegetable salad. Since the dish is closer to Eastern countries, there is no pork in the original recipe, but in non-Muslim countries such an addition is possible. You can and should use shawarma without appliances. This and the speed of preparation make shawarma one of the most sought-after fast food dishes.

Appetizing recipe

In the process of preparing shawarma, there is a lot of entertainment that causes profuse salivation. They choose good meat - turkey, lamb, beef, and sometimes chicken. The meat is fried on a special vertical grill, rotating around its axis. When ready, the pieces of meat are cut with a long knife, after which they are crushed and added to the filling.

Next, shawarma is flavored with white garlic or red tomato sauce. The final touch is a vegetable salad. The shawarma is wrapped and the top is dipped into the sauce. The taste is amazing and it takes about five minutes to prepare.

At home, of course, this technology cannot be applied, but with sausage it seems quite simple.

Putting it into practice

By the way, the variation with the recipe will be no worse than the original, so get down to work with enthusiasm. The recipe for homemade shawarma with sausage allows the addition of both fresh and canned vegetables and sauces to taste. So, you will need: two pita bread, about 100 grams of half-smoked sausage, 50 g of cheese, 1 fresh tomato, several sheets of Chinese cabbage or lettuce, 2 tablespoons of corn, a couple of onions, herbs to taste, as well as spices and mayonnaise. For frying, you will also need vegetable oil.

Let's start the process: cut sausage, onion and tomato into slices, add corn, fry everything in vegetable oil. In the meantime, you need to chop Chinese cabbage or tear leaf lettuce.

Puzzle stage

Shawarma with does not have to have a perfect shape, but still, a purchased analogue is not least attracted by this factor. How to properly wrap shawarma? You need to start by putting lettuce and grated cheese on one sixth of the pita bread. Add some mayonnaise. The sausage filling is laid out on top. Now you can turn around, but you should not rush. Start turning from right to left. The bottom edge should overlap to the top. Wrap pita until the end in a tube. The result is an ideal shawarma with a rectangular sausage. This is the simplest recipe that can be slightly improved with homemade garlic sauce and a bouquet of original spices.

When Form Doesn't Matter

If all the ingredients are on hand, but you still haven’t learned how to wrap even, then you should not be upset. The taste will not be worse if your sausage shawarma becomes a very appetizing sandwich or roll. Remember that the thinner the pita bread, the juicier the shawarma. The addition of Bulgarian red pepper will add originality to the taste. The dish will be juicier if you put hard cheese on pita bread, but a certain amount of boiled eggs and potatoes will add satiety.

All ingredients must be cleaned and cooked. Cut the sausage. Bulgarian pepper should be cut into half rings, and the pita bread should be smeared with sauce. Peppers and potatoes are laid in the first layer. Next - cheese and sauce again. Now the main filling and shawarma with sausage is rolled up. Send the result of your labors to the oven and keep there for about 5 minutes. As soon as the wonderful aroma began to spread, it's time to extract the shawarma and taste it.

If you make shawarma in the form of a sandwich, which, by the way, is much more convenient, if you want to take a snack to work or university, then wrap the filling in pita bread in an envelope, and then put it in a frying pan. Readiness can be determined by the appearance of a golden crust. A glass of orange juice will complement such an original snack.

sauce time

Of course, homemade shawarma with sausage is delicious even when using mayonnaise or ketchup, but homemade sauce will give you much more vivid impressions. So take 10 minutes to season your shawarma with homemade sauce. You won't regret this wasted time!

Start by pickling the onion. To do this, sprinkle it with salt and leave for a while so that the onion gives juice. After that, chop the onion into crumbs and mix with finely chopped garlic. In a separate bowl, mix natural yogurt with a drop of olive or vegetable oil. You can add egg yolk and a little grated cheese here. Now combine garlic-onion mixture and yogurt. Knead the sauce until it is as smooth as possible. So the delicious garlic sauce is ready, which will give the shawarma originality.

Making a tomato analogue is even easier. You can use natural tomatoes for this, which you need to scald with boiling water and remove the skin. The fruits must be stewed with chopped pickled onions, and then added to a mixture of flour or potato starch to make the sauce thick.

When serving, spread hot shawarma on lettuce leaves. Garnish the top with pickled onions or sauce immediately. You can add basil leaves to enhance the flavor. You need to eat the dish hot to feel all the charm and juiciness of the dish. By the way, shawarma with sausage can even be called a semi-dietary dish, since there are a lot of vegetables and no fatty meat. The option with homemade sauce will have little effect on the figure, which cannot be said about shawarma with mayonnaise or ketchup. Bon appetit!

Shawarma is one of the most popular oriental dishes in our country. Many treat the stuffing of meat and vegetable products wrapped in pita bread with sauce with disdain or wariness. The fault is not too conscientious merchants, who often make this snack from low-quality products. However, in fact, shawarma is a tasty and even healthy dish, if, of course, it is cooked correctly. Homemade shawarma with sausage is more tender and less high-calorie than the traditional one. At the same time, it is a tasty and satisfying dish that can quickly satisfy your hunger. After all, you can cook it very quickly, especially if you use ready-made pita bread for this.

Cooking features

Even a child can cook shawarma with sausage. It would seem that it could be easier: cut the meat product and vegetables, add ketchup and wrap it all in pita bread. However, even culinary experiments that are simple at first glance are not always crowned with success if you do not know a few subtleties.

• The prejudice against shawarma arose due to the fact that some "cooks" put poor quality products in it. Do not repeat their mistakes: using high quality sausage, you can be sure that the filling will be delicious. The same goes for other foods that you put in shawarma, including sauces.
• Sauce is an important component of the sausage shawarma recipe. The original shawarma sauces are prepared according to very complex recipes, but it is permissible to replace them with available sour cream, mayonnaise, mustard, ketchup, adding nutmeg, sesame, anise to taste. Mayonnaise-based garlic sauce is especially popular.
• Shawarma will turn out tastier if you use two sauces: grease the sheet with white, pour over the filling with red.
• You can wrap the filling in pita bread in different ways, the main thing is that it does not fall out of it. Most often, the filling is laid out in a rectangle at a distance of 10 cm from the edge, then the filling is covered with a free edge, the bottom edge is tucked, then the pita bread is rolled into a roll. In this case, the pita bread will dry out on one side, and on the other side it will remain soft and tender, like a pancake, as it will be soaked in sauce.
• Shawarma is fried first from the side where the seam is, then from the opposite side, while pressing down the "bags" with the lid of the pan. The pan itself should be dry, that is, it should not have oil on it.
• All products in the filling should be ready to eat, because during frying it can only be warmed up.
• Boiled vegetables for shawarma are not accepted.

Shawarma can be cooked in a store-bought Armenian lavash or in a thin flatbread made from homemade dough. Do not be afraid of the second option: shawarma dough is made quickly and easily.

Shawarma dough recipe

• hot water - 0.3 l;
• vegetable oil - 50 ml;
• salt - 10 g;
• wheat flour - 0.4–0.45 kg.

Cooking method:

• Sift the flour, first taking 2 cups, push it to the side, making a recess in the center.
• Mix boiling water with salt and oil.
• Pour water with salt and oil into flour in a thin stream, constantly stirring it, you can even use a mixer.
• If necessary, add more sifted flour, knead with your hands a tight dough.
• Cover the dough with cling film and leave at room temperature for half an hour.
• Knead the dough again, divide into 8 parts and roll each into a layer 1–1.5 mm thick. To prevent the dough from sticking to the table and rolling pin, sprinkle it with flour.

You need to bake the dough in an oven preheated to 200 degrees for literally 2-3 minutes, until it bubbles and begins to brown. It is not necessary to roll out the layers in advance. While the next layer is baking, the previous one should be moistened under running water and covered with a damp cloth, otherwise the shawarma base will be too dry and brittle. The dough can be fried in a pan. In this case, it is fried for about 15 seconds on each side, covered with a damp cloth. It is not necessary to additionally moisten the layer with water, since when cooking in a pan, the dough does not dry out as much as when baking in the oven.

Homemade shawarma with sausage and "Korean" carrots

• dough for shawarma - 0.6–0.7 kg;
• boiled sausage - 0.4 kg;
• fresh cucumbers - 0.2 kg;
• fresh tomatoes - 0.2 kg;
• Korean carrots - 0.2 kg;
• Chinese cabbage - 0.2 kg;
• cheese - 150 g;
• fresh herbs - 50 g;
• vegetable oil - how much will go;
• mayonnaise and ketchup - to taste.

Cooking method:

• Divide the dough into 8 pieces. Lay parchment on a baking sheet. Preheat the oven to 200 degrees.
• Roll out one part of the dough into a rectangular layer, place on a baking sheet and place in the oven for 2-3 minutes.
• Remove the dough from the oven, moisten with water, put a damp cloth on it.
• Roll out the second layer and do with it the same way as with the first. In the same way, make 6 more layers.
• Trim the edges with a knife or kitchen scissors to keep them even.
• Cut the sausage into strips and fry in a small amount of oil. Let it drain by laying the sausage on a paper towel.
• Cut the cucumbers into thin strips, finely chop the cabbage, cut the tomatoes into circles.
• Chop the greens and mix it with Chinese cabbage.
• Coarsely grate the cheese.
• Spread a sheet of pita bread on the table. If space allows, it's best to lay out all the sheets to distribute the filling evenly. If this is not possible, you will have to act by eye.
• Stepping back 10 cm from the left edge, pour a little pita bread with mayonnaise. Lay out the sausage.
• Put tomatoes on top, cucumbers on them, then Chinese cabbage.
• Lay out the “Korean” carrots in the next layer and sprinkle it with cheese.
• Pour over the filling with ketchup.
• Cover the filling with the left edge, then fold in the bottom and top edges. Roll the dough from left to right to make a roll.
• Preheat the grill pan, put the shawarma on it “seam” down, lightly press down with a lid and heat until the bottom layer is browned. Turn over and repeat the procedure.

Homemade shawarma with sausage and "Korean" carrots should be served immediately, as the cooled shawarma is not very tasty.

Shawarma with sausage and crab sticks in lavash

• Armenian lavash - 2 pieces;
• boiled sausage - 0.2 kg;
• crab sticks - 8 pcs.;
• fresh cucumbers - 0.2 kg;
• processed cheese - 160–180 g;
• mayonnaise - 100 ml;
• ketchup - 100-150 ml.

Cooking method:

• Grate melted cheese. To make the chips even and hard, the curds can be pre-frozen.
• Crab sticks cut into circles or thin strips.
• Chop the cucumbers into thin strips.
• Cut the sausage into long thin slices.
• Lubricate the central part of each sheet of pita bread with mayonnaise. Layer first the sausage, then the cucumbers, then the crab sticks, and finally the grated cheese.
• Pour over ketchup.
• Roll pita bread into envelopes. Fry in a hot frying pan without oil on both sides until golden brown.

Shawarma prepared according to this recipe is very tender, has a unique taste.

Homemade shawarma with sausage is a tasty and healthy dish that you can quickly feed your family and guests. It is also suitable for a snack when there is no time to cook a full meal.