Shawarma sauce. Video recipe

Crush the garlic, making sure to remove the husk. Beat the eggs into a stiff foam with a broom or mixer, gradually adding mustard, kefir, salt and peppers to them. Then pour vegetable oil into the resulting mass in a thin stream, without stopping whipping. Store the shawarma sauce in the refrigerator.

White sauce for shawarma “Dzadziki”

Ingredients: – 1 small cucumber; – 1 clove of garlic; – 150 ml of natural yogurt; – 2 tsp lemon juice; – a pinch of ground black pepper; – 1/3 tsp salt.

Peel the cucumber, remove too tough seeds and chop the remaining pulp very finely. Peel the garlic and crush it in a special press. Combine both ingredients in one bowl, top with yogurt and lemon juice, season with pepper and salt and mix well. Place the white sauce on the refrigerator shelf while you cook the shawarma.

Spicy tomato shawarma sauce

Ingredients: – 2 medium tomatoes; – 3 tbsp. l. tomato paste; – 1 tsp. spicy adjika; – 2 tbsp. l. olive or vegetable oil; – 1 tbsp. l. lemon juice; – 20 g of cilantro or parsley.

Remove the skin from the tomatoes by any method, for example, by scalding them with boiling water. Chop the red flesh into small pieces. Cut off the stems from the cilantro or parsley, and chop the greens. The ideal proportion for this sauce is 0,5 tbsp. chopped tomatoes and 2 tbsp. l. chopped greens. Put all prepared ingredients, as well as adjika, tomato paste, olive or vegetable oil and lemon juice in the bowl of a blender or mixer, prepare puree and refrigerate for at least an hour.