This recipe for Lenten shawarma should appeal not only to fasting people and vegans, but also to people who watch their diet and follow various diets. This shawarma contains exclusively healthy products: wheat tortillas with bran and only fresh vegetables. Well, this lean mayonnaise contains vegetable oil and lemon juice, and the fat content is only 30%, unlike the 87% Provençal we are used to. By the way, this sauce can be very easily prepared at home. It turns out very tasty, beautiful in appearance and the right consistency.

To prepare Lenten shawarma, we will need the products according to the list. Vegetables need to be washed and dried with a paper towel.

Mayonnaise should be at room temperature, so the finished dish turns out tastier;)

Chop the young cabbage thinly, lightly salt it, and mash it with your hands until it releases a little juice.

Peel the tomato from the seeds, cut the cucumber and tomato into strips.

Cut the zucchini into large slices, lightly fry in a grill pan, add a little salt and pepper, let cool slightly, cut into strips.

Place a lettuce leaf on a wheat tortilla, place cabbage on it, lightly grease with lean mayonnaise.

Wrap as you like, secure with a toothpick, tie with a green onion feather or natural twine - like mine.

Do the same with the second wheat cake.

You can serve it immediately, or you can prepare this shawarma for a picnic or at the dacha; it holds its shape well and does not get soggy. Lenten shawarma is ready, enjoy! A very beautiful, tasty and worthy dish, albeit lean.

Jamieanne/Flickr.com

We’ve already talked about the tricks of making homemade rolls. Vegetarian ones are prepared in the same way. Only the filling is different.

Ingredients

• 1 cup sushi rice;
• 2 tablespoons rice vinegar;
• 8 tablespoons sesame seeds;
• 8 sheets of nori seaweed;
• 200 g tofu;
• 2 small cucumbers;
• 1 bell pepper;
• wasabi, pickled ginger and soy sauce - for serving.

Preparation

Boil the rice: rinse under running water, then pour two cups of boiling water and cook over low heat with the lid closed. When the rice is ready, add rice vinegar, stir and let cool to room temperature. Then add sesame seeds to the rice and stir.

Wash the vegetables and cut into strips. Do the same with tofu. Place a sheet of nori on a bamboo mat, shiny side down. Spread warm glutinous rice over it - about three tablespoons per sheet - leaving about two centimeters of nori on one edge.

Place the filling: cucumber, bell pepper, tofu. Using a mat, roll up. Then, using a sharp knife dipped in rice vinegar, cut the rolls into pieces 2-3 centimeters wide.

Serve with soy sauce, wasabi and pickled ginger.

olegkrugllyak / Depositphotos.com

Please note that during strict fasting (first and last week) eating vegetable oil is not recommended. The rest of the time, food can be flavored with olive oil.

Ingredients

• 1 thin pita bread;
• 1 small head of Chinese cabbage;
• 1 tomato;
• 1 cucumber;
• a bunch of green onions and dill;
• 100 g Korean carrots;
• 1 teaspoon olive oil;
• ½ teaspoon citric acid and salt.

Preparation

Finely chop the cabbage. If you don’t have Beijing cabbage, replace it with regular white cabbage. Add salt, citric acid and olive oil and let sit for 10-15 minutes.

Wash the vegetables and cut into thin strips. Cut the pita bread into two equal parts. Place and spread one tablespoon of tomato sauce on each half. Place the filling (don't forget the Korean carrots) and roll the pita bread into a roll.

If desired, the resulting shawarma can be browned in a dry, hot frying pan.

Andrea Parrish – Geyer / Flickr.com

Despite the fact that the inside is not chicken, but regular potatoes, the dish turns out to be satisfying. Goes great with vegetable salads.

Ingredients

• 5 medium potato tubers;
• 1 onion;
• 1 carrot;
• 5 tablespoons breadcrumbs;
• 1 teaspoon ground ginger;
• ¼ teaspoon salt;
• a bunch of parsley and green onions;
• vegetable oil for frying.

Preparation

Peel and boil the potatoes in salted water. Do it, add ground ginger.

Peel the onions and carrots, finely chop the first, grate the second on a coarse grater. Fry vegetables in vegetable oil. After that, combine them with mashed potatoes and chopped fresh herbs.

Form nuggets, roll them in breadcrumbs and fry on both sides in a well-heated frying pan greased with vegetable oil. Serve hot.

Joanna Slodownik / Flickr.com

The name of this dish alone sounds like something forbidden. But using this recipe you can prepare a delicacy that can be eaten even during Lent.

Ingredients

• dark chocolate bar;
• ½ cup flour;
• ½ cup sugar;
• 250 g honey;
• 150 g dried apricots;
• 150 g hazelnuts;
• 100 g almonds;
• 2 tablespoons cocoa powder;
• 1 teaspoon ground allspice;
• powdered sugar for sprinkling;
• vegetable oil for greasing the mold.

Preparation

Wash and finely chop the dried apricots. If it is too dry, soak it for 15–20 minutes in boiled water.

Finely chop the nuts and dry them in a heated frying pan (without oil). Break the chocolate into slices and melt in a saucepan along with honey and sugar.

Using a sieve, sift together the flour, cocoa powder and allspice. Stir. Pour melted chocolate into the dry ingredients and add dried apricots and half the nuts.

Grease a baking dish with vegetable oil and place the chocolate dough in it. Sprinkle the remaining nuts on top and bake for 30 minutes in an oven preheated to 180 degrees. Cut the resulting cake into portions.

Yvonne Brettnich / Flickr.com

This pizza is prepared without sausage, mayonnaise and cheese, but it still turns out very tasty and satisfying.

Ingredients

• 500 g wheat flour;
• 300 g fresh champignons;
• 300 ml warm water;
• 1 onion;
• 7 g dry yeast;
• 3 tablespoons olive oil;
• 1 teaspoon salt;
• ½ teaspoon sugar;
• a bunch of dill;
• paprika, oregano, basil and hot red pepper - to taste.

Preparation

Mix yeast, sugar and two tablespoons of olive oil in warm water. Let stand for 10–15 minutes. Mix the salt with the flour and carefully pour the yeast mixture into it. Knead. When it becomes elastic and stops sticking to your hands, let it stand for an hour. It should double in volume.

During this time, prepare the filling. Fry washed and chopped mushrooms and onions in olive oil. Vegetables can be left slightly raw.

Roll out the finished dough into layers or circles of the desired diameter. Place the filling on them, leaving 1.5 centimeters from the edges. Make the sides from the dough. Sprinkle chopped herbs and spices on top. Bake in an oven preheated to 200 degrees for 15–20 minutes until the dough is golden brown and the vegetables have reached the desired consistency.

There are many other options for lean pizza toppings. For example, with fried eggplants, tomatoes and basil, olives and olives, different types of onions and so on.

Casey And Sonja / Flickr.com

This is a great option for breakfast, as well as filling.

Ingredients

• 150 g white beans;
• 50 g sesame seeds;
• 1 rye bread;
• 1 onion;
• ½ lemon;
• 2 cloves of garlic;
• 5 tablespoons of olive oil;
• ½ teaspoon salt.

Preparation

Cover the beans with cold water and leave overnight. After this, cook it for 90 minutes.

Fry finely chopped onion in one tablespoon of olive oil until transparent. Grind the prepared beans and onions in a blender until smooth. Separately, crush the garlic in a mortar or using a press, add salt to it. Combine the onion and bean mixture with the garlic mixture, pour in the remaining olive oil and the juice of half a lemon, stirring constantly. Add sesame seeds and mix thoroughly again.

Check for salt. Add salt if necessary. You can also add other spices to taste.

Spread the finished pate on bread. Garnish the sandwiches with lettuce leaves and enjoy.

Heather Joan / Flickr.com

If you are out in nature, where everyone is eating hamburgers with juicy meat patties, but for some reason you don’t eat meat, then there is a way out. Make yourself a burger with a veggie patty.

Ingredients

• 2–3 slices of rye bread;
• 2-3 rye hamburger buns;
• 1 cup walnuts;
• 3 onions;
• 2 small potato tubers;
• 2 small tomatoes;
• 1 carrot;
• 1 clove of garlic;
• 2 tablespoons of tomato sauce;
• lettuce leaves;
• salt and pepper - to taste;
• vegetable oil for frying.

Preparation

Peel and cut the potatoes into large pieces. Do the same with onions and carrots. Pass all this together with walnuts through a meat grinder. Soak the bread in water, pass the garlic through a press.

Combine all ingredients, salt, pepper and add olive oil. Form cutlets and fry them in a hot frying pan or grill.

Then assemble the burgers. On a bun greased with tomato sauce, place a leaf of lettuce, then a cutlet, a tomato slice and cover with the other half of the bun.

Alpha/Flickr.com

Another dish to delight those with a sweet tooth - simple products and a minimum of hassle.

Ingredients

• 3 cups flour;
• 2 glasses of water;
• 1 cup of sugar;
• 300 g honey;
• 7 g dry yeast;
• 1 teaspoon salt;
• 1 teaspoon cinnamon;
• oil for frying.

Preparation

Dissolve the yeast in a small amount of warm water. Sift the flour, make a well in it, pour the diluted yeast into the center and knead the dough, gradually adding warm water (a glass). Let the dough rest for 60–90 minutes.

Heat vegetable oil in a deep saucepan. Form the dough (to prevent it from sticking to your hands, moisten your fingers with vegetable oil) and deep-fry.

Dry the finished donuts with a paper towel and pour honey syrup over them. To prepare it, combine a glass of water, honey and sugar in one pan. Bring to a boil and cook for another 2-3 minutes.

When the donuts are soaked, sprinkle them with cinnamon and have a tea party.

cjhuang/Flickr.com

Many people think that during Lent any white bread is prohibited. This is wrong. If the baked goods are not rich, you can eat them.

Ingredients

• 1½ cups flour;
• glass of water;
• 1 g dry yeast;
• 1 teaspoon salt;
• 1 head of garlic;
• dill, parsley, basil and other herbs - to taste.

Preparation

Dissolve yeast in warm water. Mix flour with salt and, carefully pouring in the yeast mixture, knead the dough. Let it sit for 90-120 minutes.

When the dough has risen, roll out a large sheet. Sprinkle it with chopped garlic and herbs and roll into a tight roll. Place the roll on a baking sheet lined with parchment paper. Let stand for another 30 minutes and bake in the oven, first at 250°C (10 minutes), then at 200°C for another half hour.

This bread goes well with.

Yulia von Eisenstein / Depositphotos.com

You can crunch in front of the TV not only with store-bought potato chips, but also with homemade carrot and eggplant chips.

Ingredients

• 1 small beet;
• 1 large carrot;
• 1 medium eggplant;
• 3 tablespoons balsamic vinegar;
• 1 tablespoon olive oil;
• salt, ground black pepper and other spices - to taste.

Preparation

Peel the carrots and beets and cut into thin slices. Dip each one in olive oil and place on a parchment-lined baking sheet. Sprinkle your favorite spices on top. Bake for 20 minutes on each side at 170°C.

To make eggplant chips, mix three tablespoons of balsamic vinegar with a tablespoon of olive oil. Add pepper, garlic powder and other spices to taste. Marinate thinly sliced ​​eggplants in this mixture. This will take 8–10 hours.

Then place the eggplant plates on a baking sheet with baking paper, pour over the remaining marinade and place in the oven preheated to 150 degrees for an hour.

Lenten shawarma, prepared at home, turns out very tasty, juicy and satisfying. This dish will delight you with bright colors and pleasant freshness. Everyone who tries it will like this shawarma, but people who observe Lent will especially like it. Let's prepare this juicy, delicious dish!

Ingredients

To prepare Lenten shawarma at home you will need (for 1 serving):

thin lavash - 1/2 pcs.;
lean mayonnaise - 1 tbsp. l.;
ketchup - 1 tbsp. l.;
Korean carrots - 60 g;
lettuce leaves - 4-5 pcs.;
tomato - 1 pc. (I have 2 cherry tomatoes);
salt, pepper - to taste.

Cooking steps

To prepare Lenten shawarma at home, you need to divide the whole pita bread in half. Place half of the pita bread on a dish and apply a few drops of lean mayonnaise and ketchup.

To prepare this shawarma, I used lean mayonnaise "Laska", you can use any other lean mayonnaise.

Spread ketchup and mayonnaise over the surface of the pita bread in the very center, leaving the edges untouched (as in the photo).

Add a little salt and sprinkle with ground black pepper.

We roll the shawarma first into an envelope and then into a roll.

All! You can enjoy juicy, appetizing, delicious Lenten shawarma prepared at home.

I ask everyone to come to the table. During Lent you can eat tasty and healthy food - this recipe is proof of that.

And bon appetit everyone!

Probably most of us are guilty of our love for street food. For example, I honestly admit - I love shawarma! And once or twice a year, putting my conscience in my deepest pocket, I go and buy this poison. Then conscience crawls out of that farthest and deepest pocket, takes thirst as its friend, and together, heartless, they begin to torment me. And so every time. I thought I could at least avoid temptation during Lent! - but no, I actually tried falafel in pita bread!
So. We need to figure it out. And, if you cannot get rid of this harmful habit, then it is worth at least transferring it into a direction that is safe for health.
What appeals to me about shawarma/shawarma (hello, Peter!) and other varieties of pita-flatbread fast food? It’s simple: if we ignore the obvious risk of catching a gastrointestinal disease (for this, eat in trusted places!), then shawarma in pita bread, in principle, is a very successful format for street food both in terms of serving the dish (much more convenient and aesthetically pleasing than, for example, multi-story burgers), and in the sense of a full meal. Schematically: the main dish is wrapped in a thin layer of bread (it can be thin pita bread, tortilla, pita bread, etc.), be it meat, fish, falafel, fried cheese or potatoes, a fairly large amount of greens/vegetables as a side dish and delicious sauce that gives you the feeling that you are not eating dry food.
And here a very interesting story emerges - it is the sauce that sets the tone for the whole dish. It can give it notes of Mediterranean cuisine from the south of Europe or the Maghreb, it can remind me of my dearly beloved Israeli and Caucasian cuisines, or it can send me in my thoughts to Southeast Asia, where I still dream of visiting. It's simple!
For example, how can you make yourself a light snack in Italian style? Wrap mozzarella in a flatbread with tomato slices, basil, arugula and lettuce, drizzle with lemon juice and olive oil flavored with oregano and garlic. Or, for example, a little more north - season a few slices of lightly salted salmon on lettuce leaves with light homemade mayonnaise and wrap it in a flatbread. Or so - my favorite option! - season the salad mix with hummus, place crispy fried potato sticks on it, wrap, fry on the grill..... mmmm....

Let's start with hummus. An easy way to make hummus.

- 250 g chickpeas
- 4 tbsp. l. with a heap of sesame seeds
- juice of 1/2 lemon
- 3-4 cloves of garlic
- 1 tsp. cumin (cumin)
- 50-100 ml extra virgin olive oil
- salt, ground black pepper, paprika

Wash the peas and soak overnight in plenty of water.
Boil until tender, skimming off any foam that forms.
Cool. We need to leave the water in which the peas were cooked - we will need it to dilute the hummus to the desired consistency.
Boiled peas must be ground and turned into puree.
The following point should be noted here. You can, of course, simply grind the boiled peas without first clearing them of the outer, very dense films. In this case, we will get a grainy puree consistency, since these films are not completely ground. This option is acceptable, but when you have a miracle machine for wiping tomatoes (remember, I asked for advice on which model to buy?) - the question of cleaning chickpeas from films disappears in itself as irrelevant: in 10-15 minutes we get gorgeous, homogeneous chickpeas puree! And all the skins go into the trash))) So another option for using a rubbing machine is making hummus! Now I love her even more)

Place 1/4 of the resulting chickpea puree into a glass of an immersion blender, add sesame seeds, add a little water in which the peas were boiled and chop. You can pre-grind the sesame seeds in a coffee grinder, but I have a fairly powerful blender, it coped with this task with a 4 plus.
When the sesame seeds are crushed to a suitable consistency, pour lemon juice and olive oil into a glass and, without removing the “leg” attachment, beat at high speed for several minutes. The mass brightens and becomes cream-like.
This cream needs to be returned to the rest of the puree and now the whole mass must be punched with a blender at high speed. If necessary, add the water left over from cooking the chickpeas, salt, cumin crushed in a mortar, garlic and black pepper. Blend again with a blender.
If you plan to use hummus as a salad dressing or as a sauce for our Lenten shawarma, then it is better to make it more liquid than in the classic version.

Now we move directly to the heroine of our post - Lenten shawarma.
To prepare two servings we will need:

2 thin lavash flatbreads
- 100 g salad mix
- 2 medium potatoes
- 2 small pickles
- 1/2 blue lettuce onion
- lemon
- hummus

Peel and cut the potatoes into cubes, dry, lightly salt and fry over medium heat until tender.
Cut the onion very thinly into half rings, sprinkle with lemon juice.
Cut the cucumbers into thin slices.
Assemble our shawarma:
spread the flatbread lengthwise on the table,
Just below the center, place two tablespoons of hummus lengthwise, on top of the hummus - salad, sprinkle with lemon juice, then in layers: cucumber slices, potatoes, onions, again two tablespoons of hummus.
Roll up the shawarma and fry on both sides in a frying pan - grill without oil.
And there is. With pleasure))

3 recipes

There is hardly a person who has not tried or at least heard of shawarma. The fact is that this dish is simple, but remarkable in its satiety and taste, and is widely distributed throughout the world. The Middle East is considered the generally accepted homeland of shawarma, but you can also find analogues of shawarma in Germany, Mexico, and Africa. Of course, in different countries this dish is called differently, but the essence of shawarma always remains the same - it is a thin flatbread (lavash or pita) in which chopped vegetables and meat are wrapped. Shawarma also comes with various sauces, which can either be placed inside the flatbread or served separately. Shawarma is an excellent alternative to a sandwich, which is why it has become the No. 1 dish for lovers of outdoor recreation, tourists and business travelers. It is prepared in an elementary way, which I invite you to verify.

Classic shawarma

Ingredients:

• Dough for flatbreads:
• 2 cups wheat flour
• 1 tbsp. vegetable oil
• Filling:
• 2 chicken legs
• 2 carrots
• 1 onion
• 2 tomatoes
• 1 large cucumber
• 1/6 head of white cabbage
• For sauces:
• mayonnaise
• garlic
• ketchup
• adjika

How to prepare flatbread (lavash) for shawarma

1. The vast majority of people who start reading my recipe, having reached this point, will exclaim: “I don’t understand why you fool yourself and prepare lavash, it’s sold in all stores?!” That's right, I also think that it is faster and more practical to use store-bought Armenian lavash, especially since it is much larger than what we can prepare at home, and therefore it is more convenient to wrap the filling in it. But I’ll tell you a terrible secret: this world is still full of places where people have never heard of supermarkets and Armenian lavash, but they also want to know the taste of shawarma, and with this I simply have to help them.
2. Let's start preparing the lavash by pouring the flour into a small bowl. Then add water little by little (about 2/3 cup) and mix the flour at the same time. Add a spoonful of sunflower oil. If desired, you can add a pinch of salt.

3. When we have formed a homogeneous mass, place our workpiece on a table sprinkled with flour and continue kneading it for at least another 5-7 minutes. All oriental bakers do this, because only thoroughly kneaded dough produces thin flatbreads.
4. Wrap the kneaded dough in cling film or a plastic bag and leave for 15-20 minutes so that the gluten softens and swells. After this, the dough will become even more plastic and pliable.

5. As you can see, the dough for pita bread is very, very simple. Roll out the finished dough into a thick sausage and divide it into 6 parts.

6. Sprinkle the table with flour, place a cut piece of dough on it and roll it into a thin flat cake. The thickness of the cake should not exceed 3 millimeters, and the diameter should correspond to the bottom of the pan in which you will bake it.

7. It’s convenient to stack raw flatbreads. So that, God forbid, they do not stick together, you should generously sprinkle them with flour or line them with parchment.
8. Place the frying pan on the fire and heat it well. To bake flatbreads, it is better to use a thick cast-iron frying pan, as it heats up evenly over the entire area, and the flatbread is baked without burning anywhere.
9. Shawarma flatbread is prepared without any oil or fat. So we place it directly on the heated metal and bake for half a minute on one side, then turn it over and bake for the same half a minute on the other. We remove one cake from the frying pan and immediately place a second one in its place.

10. You should be careful not to let the flatbread dry out in the pan, otherwise it will become brittle and it will be impossible to wrap the filling in it.
11. Place the finished cakes in a pile and cover with a towel so that they do not dry out and remain warm.

How to prepare shawarma filling

12. For the filling, first prepare the meat. We will use chicken, although theoretically the shawarma recipe allows for lamb, beef, turkey, and even pork (in non-Muslim countries).
13. The best way to use chicken is to use the legs. They are much juicier than brisket, which means the shawarma will be tastier.
14. Since it is not possible to use a spit at home, we will cook the meat in a frying pan. Remove the skin, cut out the bones and veins from the legs, and flatten the meat. Fry the chicken in a small amount of vegetable oil until cooked.

15. Literally a few seconds before the heat is turned off, add salt and sprinkle the chicken with spices (personally, I use the usual set of spices for chicken). This should never be done before, as the spices will simply burn in the frying pan.
16. While the chicken is cooling, we begin making the vegetable part of the filling. To do this, wash the cucumber and tomatoes, peel the onions and carrots. For shawarma, it is best to use blue onions; they are more fragrant and not so bitter. Of course, it wouldn’t be a bad idea to get some sweet Crimean onions, but they can’t always be found on the market.
17. When the vegetables are washed and peeled, they should be cut. Tomatoes are cut into thin slices, onions into half rings, carrots and cucumbers into thin strips. Yes, we have completely forgotten about cabbage! The cabbage is finely chopped, as for frying or pickling. Here's another little secret: to make the chopped cabbage more juicy, sprinkle it with salt and lightly knead it with your hands.

18. For real shawarma, sauces are also very important. The most common sauces we have are mayonnaise and ketchup. Of course, they can be used directly, without any improvements, but to make our shawarma more tasty, I suggest adding finely chopped garlic to the mayonnaise, and mixing ketchup in a 1:1 ratio with homemade adjika.

19. The last preparatory stage is cutting the chicken, which has already cooled by this time. I suggest cutting it into thin strips. You've probably already noticed that all the ingredients of the filling are cut this way whenever possible. This is done so that they do not fall out of the shawarma while we are devouring it with appetite.


How to make shawarma

20. Assembling the shawarma begins by applying a thin layer of mayonnaise with garlic to the central part of the flatbread. A little mixture of ketchup and adjika is spread over it.

21. Next is a layer of onions, tomatoes, cucumbers, carrots and cabbage. The order of these layers does not matter at all, but there is one exception - traditionally the last layer in shawarma is meat.

22. After all the layers have been laid, roll the cake into a tight roll. It turns out this is such a very beautiful and appetizing homemade shawarma.

23. If you used a large and thin pita bread for shawarma, then the filling is swaddled tightly in it: both ends are tucked in, and the pita bread itself wraps the filling in two layers. So you can safely take this shawarma with you on the road.
24. If you prepared the flatbread at home, then naturally it turned out small, and therefore at the first opportunity it will strive to unfold. To avoid this, I suggest a few tricks. Firstly, each roll can be half-wrapped in a separate paper napkin. It will even turn out beautifully, and besides, your hands will remain clean. Secondly, you can tie the rolls with green onion feathers, as I did in cucumber rolls. Well, thirdly, you can stab the shawarma with a wooden skewer. Only in this case, do not forget to warn your household and guests about this not entirely edible detail.
25. Yes, I almost forgot, pour the remaining mayonnaise with garlic and ketchup with adjika into sauce boats and also serve. Suddenly someone has a desire to dip shawarma in the sauce. By the way, cooled shawarma can be reheated in a dry frying pan without any problems. That's the whole shawarma recipe, bon appetit to you and your guests!

Shawarma with chicken and pepper

Here is another recipe for shawarma filling. Unlike the first recipe, the vegetables are fried here, so the shawarma turns out more satisfying and spicy. This filling goes especially well in the cool season, when you want something hot and filling.

Ingredients:

• 2 chicken breasts or 2 chicken legs
• 3 pcs. salad pepper
• 2 pcs. Luke
• 1 glass of tomato juice
• 2-3 cloves of garlic
• salt to taste
• red hot pepper seasoning
• ground black pepper
• vegetable oil

1. Cut the onion into rings, cut the lettuce into strips. I had different colored peppers, so I used one red, one yellow and one green pepper. The shawarma turned out very tasty and beautiful. We do not cut the pepper very thinly.

2. First simmer the onion in a small amount of vegetable oil, then add the salad pepper. Simmer for 6-7 minutes over medium heat.

3. Add a glass of tomato juice or a glass of tomato sauce.

4. Stew vegetables in tomato. When the pepper becomes soft, add the fried chicken meat. The pepper should be soft, but not fall apart. By the way, you can also use canned peppers for this filling; in this case, heat treatment of the pepper is reduced to a minimum.

5. Add chopped garlic, salt and pepper to taste. It is important to make the filling sufficiently salty and spicy. Just without fanaticism))).

6. Simmer for another minute and remove from heat. When the filling has cooled a little, roll up the shawarma.
7. Place a few tablespoons of filling in the center of the flatbread. Fold the bottom edge.

8. We wrap one side and then the other to make an envelope. To prevent the shawarma from opening, you can pierce it with a wooden skewer.

9. We wrap the rest of the cakes in a similar way. Since the filling is hot, this shawarma can be eaten right away.

Lenten shawarma

And this is a shawarma recipe for those who fast and cannot eat meat. The filling is vegetable with the addition of beans. It turns out nourishing and tasty!

Ingredients:

• 3 pcs. fresh or canned salad peppers
• 2 pcs. Luke
• 1 glass of tomato juice
• 1 cup boiled beans
• 2-3 cloves of garlic
• salt to taste
• red hot pepper (seasoning)
• ground black pepper
• vegetable oil (optional)

1. We prepare the flatbreads as usual, without eggs, or even without vegetable oil. If desired, add seeds to the dough.
2. We make the filling almost as in the previous recipe: simmer the onion, add lettuce and tomato juice. When the pepper becomes soft, add a glass of boiled beans. Salt the filling and season with spices to make the filling piquant. Simmer everything together for 5 minutes and remove from heat.
3. Roll up the shawarma and enjoy the tasty and healthy dish! The result is a complete dish, it contains not only vegetables and carbohydrates, but also vegetable protein, which beans are rich in.