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Shawarma with vegetables and without meat. Video recipe
Shawarma is an oriental instant dish. Traditional shawarma is a pita or pita stuffed with finely chopped fried meat with vegetable salad, sauce and spices. However, you can cook delicious shawarma in a vegetarian way, replacing the meat with cheese or mushrooms.
Shawarma with vegetables and without meat: video recipe
Vegetarian shawarma with feta cheese
For this recipe you will need: – 2 thin Armenian lavash; – 1 small vegetable marrow; – 1 sweet bell pepper; – 1 medium-sized onion; – 1 carrot; – 1 tomato; – 1 cucumber; – 150-200 g feta cheese;
– some fresh herbs (parsley, dill); – ketchup, mayonnaise, salt and pepper to taste; – vegetable oil for frying vegetables.
Choose only fresh and soft lavash for shawarma, otherwise, when folding the envelopes, it will crack and tear
Wash and peel vegetables. Zucchini, pepper, tomato and cucumber cut into large strips, onion – in half rings. Grate the carrots on a coarse grater. Cut the feta cheese into small cubes.
Heat vegetable oil in a skillet and sauté onions, carrots, and zucchini until golden brown. Add the bell peppers and continue to sauté until the courgette and carrots are tender. The pepper should remain semi-hard.
Put fried vegetables, feta cheese, tomato and cucumber on a sheet of pita bread. Sprinkle with finely chopped herbs, salt and pepper to taste. Season with ketchup and mayonnaise. Roll the pita bread into an envelope. Serve while the vegetables are hot.
Vegetarian shawarma with mushrooms
For this recipe you will need: – 2 thin Armenian lavash; – 200 g of fresh mushrooms; – 100 g of semi-hard cheese (tilsiter, rokiskis, etc.); – 1 medium-sized onion; – a few lettuce leaves; – 1 tomato; – 1 cucumber; – 1 glass of sour cream; – 1-2 cloves of garlic;
– some fresh herbs (parsley, dill); – salt and pepper to taste; – vegetable and butter for frying.
If you follow a strict vegetarian diet, then butter can be eliminated, and cheese and sour cream can be replaced with vegetable oil, tofu cheese or tofu paste.
Finely chop the garlic and herbs with a knife and mix with sour cream. Wash and peel vegetables and mushrooms. Cut the tomato and cucumber into strips, onions into half rings, mushrooms into slices. Grate the cheese on a coarse grater.
Heat vegetable oil and butter in a frying pan, fry the onion until transparent. Add mushrooms. After the liquid has completely evaporated, fry for a few more minutes until golden brown.
Grease a sheet of pita bread generously with sour cream sauce. Top with lettuce leaves. Put chopped vegetables, mushrooms with onions, grated cheese on them. Season with salt and pepper to taste. Wrap in a roll. The dish can be served immediately or pre-fried in a hot pan on both sides until golden brown.