It just so happened that there was no shawarma in the city on the Neva. There was a shawarma. It's like a curb and curb. Well, the Petersburgers did not like to speak Moscow. For many years everything was in order, and only recently, like mushrooms after rain, stalls with shawarma began to appear in the northern capital. "Komsomolskaya Pravda" tried to understand the situation and find out what the difference is.

EAST IS A DELICATE MATTER

How to properly prepare this miracle, invented in the Middle East? Searches for the real primordial recipe on the Internet were unsuccessful. And all because it is not known who and where was the first to come up with this hearty dish. Either the Turks, or the Arabs, or someone else. Only one thing is clear: as soon as the food was invented, it immediately gained wild popularity and the chefs began their experiments with the recipe. Packed in pita - one dish, in lavash - already another. Sauces were replaced, ingredients were added, different meats were used. The name of the dish also changed. Shawarma, shawarma, shawarma, shuarma, shaferma, donar, dener kebab - these are not all options. As a result, chefs cooked in different ways and called them in their own way, without adhering to strict rules. Hence the confusion with the names and recipes. The devil himself will break his leg if he tries to figure it out. Desperate to get answers on the Internet, "Komsomolskaya Pravda" went to the chefs to find out which version of the name of the dish was correct - Moscow or St. Petersburg. And is there a difference in the composition of shawarma and shawarma.

THOUSAND AND ONE RECIPE

Chicken, salad, onion, sauce. We just add more red sauce, - explained the cook and the seller in the stall near the Staraya Derevnya metro station. Since shawarma is sold in this network, I did not even stutter about chicken instead of chicken. He only asked if they knew about the differences between the Moscow and St. Petersburg names of the dish. Did not know. Explained. - And I kept wondering why they write differently, - the girl-seller was surprised. - I thought it was so right. In Dagestan, they say "shawarma". I'm going further. Shawarma used to be sold in Bistro near the Chkalovskaya metro station. Now on the menu is shawarma.

Our cook has changed. The current one prepares according to a new recipe, with red sauce and cabbage, - explained in the institution. Previously, the dish consisted only of white garlic sauce, there was no cabbage. Only chicken, tomatoes, cucumbers, some lettuce, onions and sauce. Shawarma was elongated, crispy pita bread, juicy and tasty. Now it is almost square, it has a lot of cabbage, and the sauce is spicy. In a word, shawarma. By the way, they started adding cabbage in the capital. In the city on the Neva, chefs have long considered the addition of this element to be bad form. I was informed about this in one of the oldest shawarms. - The recipe for the dish depends on the chef, as does the name. Someone adds potatoes, someone cabbage or Korean carrots. They can combine everything at once and mix the white and red sauces too. In general, this is what they do in Moscow. In the northern capital, for a long time they tried to preserve the tradition, but now new establishments are appearing, and more and more often you can stumble upon shawarma. That is not at all what they were looking for, - they shared with the KP journalist in Shaverma on the corner of Nevsky and Liteiny Prospekt. - That is, if you do not want to be disappointed, it is better to ask what is inside? - Sure. In a normal establishment, you will always be told what is included.

LOOKING FOR THE PERFECT SHAVERME

Where can you find that legendary Petersburg shawarma, about which they say: “I didn't eat it - I went to Petersburg in vain”? Without cabbage, potatoes and other additives? As it turned out, in our city several thousand people are engaged in the search for the perfect shawarma. All of them are in the group "Reviews of shawarma in St. Petersburg and the region" in the social network VKontakte. There they write about their trips to public catering and share their impressions of what they have eaten. There is a similar group in Belokamennaya, only there they observe shawarma. In no case, do not try to write the name of this dish in Moscow in the Petersburg group. You will be eaten alive, because the participants are firmly convinced that in the Northern capital there is only room for shawarma. In general, there is an opinion that a real resident of the city on the Neva feels a loss of appetite, coupled with indigestion, if he hears or reads the word "shawarma". We contacted the administrators of the St. Petersburg group.

How did you come up with the idea to create such a group and how often do you have reviews? - Created by analogy with the Moscow one. It turned out that this topic is also in demand in the cultural capital. On average, three to four reviews are published per day. Given that the group is small, it turns out that the subscribers are quite active. - Did you manage to find the best shawarma in St. Petersburg? - The fact of the matter is that these searches are subjective and depend on personal taste. Everyone needs a different set of ingredients and a different amount. Therefore, we have introduced quite a few evaluation criteria so that subscribers can get the most useful information from each review. However, since the posts are received, it means that people are still looking, trying to understand what kind of ideal shawarma she is. But everyone has their own.

WHERE TO TRY:

- ON THE CORNER OF NEVSKY AND LITEIN AVENUE. The place is truly historic. They say this red sign was among the first to appear in the city. Almost every tourist who happens to be nearby considers it his duty to drop in for a delicacy right here, so the fame of this institution has spread. They say that the group "Kirpichi" sang about this shawarma. - AT THE CROSSING OF BELA KUNA AND SOFISKAYA STREETS. The second in legend and the first in danger, as it is located in Kupchino. Often among the visitors there are not very benevolent personalities. Nevertheless, the dish itself is prepared very tasty here. - ON THE CORNER OF THE STREETS OF YAROSLAV GASHEK AND KUPCHINSKAYA. Another well-known institution throughout the city. Also, you may get caught not very friendly visitors, but the risk is worth it - the local shawarma is the largest. It weighs more than a pound, and not every adult man is able to overpower this portion. If you feel a brutal hunger, this is the place for you. - "AT DZHAMAL" ON DUMSKAYA. Young people walking on Dumskaya Street claim that shawarma is prepared here no less tasty than on the corner of Nevsky and Liteiny Prospekt. And this is a serious statement and a guarantee of quality. We went on a spree on Dumskaya Street - drop by Jamal.

A LITTLE MORE ABOUT THE NAME:

In Moscow - shawarma, in St. Petersburg - shawarma, in Tver, located between them - shawarma. In Yekaterinburg and Perm, shawarma is when in lavash, and shawarma is in pita. If you want to taste this dish in the Czech Republic, forget the words "shawarma" and "shawarma", no one will understand what you need. But if you order a gyros, you will get what you are looking for. In Bulgaria, the name "duner" is used. Shawarma sellers are jokingly called shawarmen, shawarmakers, shawarmeers and shawarmacho.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

19 Mar 2016 Nov.

Content

One of the most common types of "fast" and satisfying food is shawarma (doner kebab). In almost every city you can find a grill stall selling this oriental dish. The appetizer is loved by all those who do not have time for long dinners. Homemade shawarma is a good way to please yourself and your friends with the extraordinary taste of oriental national cuisine. A hearty snack will become a table decoration at any party. The wide distribution of this dish gives gourmets the opportunity to prepare doner according to all sorts of recipes to their liking.

Features of cooking

There are no special secrets on how to make shawarma at home - all ingredients can be selected and combined depending on personal preferences. However, you should pay attention to some important aspects: the peculiarities of marinating meat, making sauce and choosing a good pita bread. The main condiments used in shawarma are cardamom, paprika, turmeric, curry and different types of peppers. Sometimes black coffee or cinnamon is added, but some people do not stop there and are looking for new sources of taste.

The main advantage of cooking doner at home is health safety. Unfortunately, not all fast food stalls comply with sanitary standards. Therefore, after eating shawarma in an unfamiliar place, various diseases of the stomach may occur, such as: poisoning, heartburn or gastritis. A home-made snack made from fresh and thoroughly washed ingredients can help you avoid any health problems, as well as reduce the amount of excess calories for the body.

How to marinate meat

The main filling of shawarma is meat. It can be anything: chicken, pork, lamb or turkey. It is advisable to marinate the meat before cooking so that it acquires a soft, pleasant taste. To do this, you need to grate it with your favorite spices, sprinkle with herbs, spread the chopped onion rings on top. Add vinegar if desired and cover with dry wine (white) for one hour. After marinating, the meat should be fried in a pan.

How to make filling sauce

Correctly mixed sauce is the secret of any shawarma. The main ingredients of this irreplaceable supplement are the following products: sour cream, homemade mayonnaise and kefir. In order to make a shawarma sauce at home, you need to: mix the main ingredients in equal proportions, add grated garlic, curry, dried herbs (basil, parsley, dill), ground black pepper and coriander. After preparing the doner blank, it is necessary to leave it in the refrigerator for one hour until it thickens.

How to wrap it in pita bread

Before you wrap your shawarma, you need to choose the right pita bread. It should be tight, elastic and flexible. It is important to choose pita bread that is not dry, without cracks, so that it does not break and the filling does not fall out or the sauce does not leak out. Armenian thin lavash is often used, but doner can also be made in pita bread. Homemade shawarma is wrapped like this:

1. Unroll the pita bread on a hard, level surface.
2. Apply a specially prepared sauce.
3. With a small indent from the bottom, lay out the ingredients closer to either edge of the pita bread.
4. Start folding the pita bread on the side where the filling is.
5. Rotate a few times so that the ingredients are completely wrapped in the pita bread.
6. Tuck the bottom and top edges of the pita bread over the filling.
7. Roll to the end into a tight roll, closed on all sides.
8. Shawarma is ready to be heated in a pan or oven.

The best step-by-step homemade shawarma recipes

Absolutely anyone can cook shawarma at home - this dish does not require a lot of time. The ingredient composition of the doner depends on the wishes of the gourmet himself. However, for those who do not know what the shawarma is made of at home, there are many different step-by-step recipes. For each of them, a certain composition, amount of ingredients, seasonings are selected. Let's take a look at some of them.

With Chiken

If you use chicken breast for doner, you get diet shawarma. List of required ingredients for two servings:

• thin Armenian lavash - two sheets;
• chicken meat - 300-350 g;
• fresh cucumbers and tomatoes - 1 pc.;
• fresh white cabbage - 70-150 g;
• homemade garlic or cheese sauce;
• greens;
• salt pepper.

Cooking method:

1. Cut the cucumbers into thin strips and the tomatoes into small cubes.
2. Chop the cabbage and mix together, season with salt and pepper.
3. Chop greens and onions.
4. Cut the marinated chicken into slices one centimeter wide.
5. Fry them in a hot skillet.
6. Brush the pita bread with the sauce to taste.
7. Spread all the mixed ingredients on the pita bread close to one edge.
8. Roll into a tight roll, heat in a frying pan with a little oil.
9. Delicious classic shawarma is ready at home.

With pork

There are a lot of doner recipes, and they are interesting in their own way. In order to cook pork shawarma at home in the Russian way, you need to take:

• pita bread or pita;
• pork - 200 g;
• tomato - 1 pc.;
• Chinese cabbage - 40 g;
• potatoes - 150 g;
• dill - 1 branch;
• sauce or mayonnaise;
• salt pepper.

Cooking method:

1. Cut the meat into small pieces and the potatoes into wedges.
2. Fry potatoes and meat in a skillet until golden brown.
3. Cut the tomato, cabbage into strips.
4. Spread the meat, potatoes on pita bread.
5. Add a sprig of dill, tomatoes, and Chinese cabbage.
6. Pour the sauce of your choice.
7. Wrap the pita bread in a tight tube.
8. Heat in a frying pan or in a waffle iron press.

With turkey

One of the most delicious and healthy foods is turkey. As the main ingredient in shawarma, it goes well with vegetables. To make turkey doner for 4 servings, you need to take:

• minced turkey - 250 g;
• cabbage -100 g;
• Korean carrots - 30 g;
• pickled cucumbers - 1 pc .;
• tomatoes - 2 pcs.;
• ground pepper and salt - to taste;
• green salad - 2 leaves;
• garlic - 1 clove;
• red onion - 1 pc.;
• homemade mayonnaise - 60 g;
• Armenian lavash - 2 pcs.

Cooking method:

1. Mix homemade mayonnaise with garlic.
2. Fry the minced turkey over low heat with a little oil.
3. Cut the onion into rings, finely chop the cabbage.
4. Thinly cut the tomatoes into half rings and the cucumbers into slices.
5. Cut the pita bread in two.
6. Brush it with mayonnaise.
7. Place the minced meat on the pita bread, about two fingers back from the edge.
8. Put cabbage, onions, tomatoes, cucumbers on top.
9. Fold gently, folding the edges to the side to form a closed shawarma.
10. Heat in a skillet without oil until the pita is crispy.

How to cook with lamb and feta cheese

You can cook shawarma at home in Turkish with lamb and feta cheese. The recipe assumes the presence of such ingredients:

• pita;
• sesame oil;
• tomato - 2 pcs.;
• lamb - 100 g;
• feta cheese - 70 g;
• vegetable oil - 150 ml;
• garlic - 2 cloves;
• salad mix - 30 g;
• matsoni;
• cucumber - 1 piece;
• cardamom;
• onion;
• egg - 2 pieces;
• curry;
• salt pepper.

Perhaps everyone has tried shawarma in pita: juicy meat with vegetables, wrapped in a flat cake. It is not difficult to prepare such an appetizer, the main thing is to follow the step-by-step instructions.

There are different recipes for making pita, for traditional Arabic you need to prepare:

• premium flour - 0.5 kg;
• drinking water - 0.3 l;
• vegetable oil - 60 ml;
• baker's yeast - 2 tsp;
• table salt - 1 tsp

1. Sift wheat flour and add yeast to it.
2. Add salt and mix dry ingredients.
3. In the very center of the flour slide, we make a small depression.
4. Pour oil and the declared amount of warm water there.
5. We knead the dough, put the finished base in a plastic bag and put it in a warm place.
6. An hour later, we knead the base and let it stand for some more time.
7. We form small cakes from the dough with a thickness of 5 mm.
8. We put them on a baking sheet and bake for about 7 minutes.

To understand that the pita is ready is very simple, the cake will swell like a ball.

The next recipe for pita is with wallpaper flour. To prepare this type of dough, you need to prepare:

• wallpaper flour - 500 g;
• warm water - 0.3 l;
• granulated sugar - 1 tsp;
• salt - 1 tsp;
• soda - 5 g;
• dry baker's yeast - 1 tsp;
• vegetable oil - 2 tbsp. l.

Step-by-step mixing:

1. We combine all prepared dry ingredients, mix well.
2. Gradually add water to the base and knead an elastic dough that does not stick to your hands.
3. Add oil and mix everything thoroughly again.
4. Cover the dough with a towel and wait for it to grow.
5. We divide it into several parts, form balls.
6. We roll them into thin cakes, put them on a baking sheet, previously covered with paper.

We preheat the oven and put the pits in it, wait for them to be inflated, and take them out. This process usually takes 5-7 minutes. Now we cut the pockets and put our favorite filling in them.

Classic shawarma with chicken

At home, shawarma turns out to be no worse. In addition, such food is safe, since all products are taken fresh. For this recipe you need to prepare:

• poultry fillet - 0.3 kg;
• pita - 3 pcs.;
• white cabbage - 250 g;
• pickles - 3 pcs.;
• sour cream - 3 tbsp. l .;
• butter - 50 g.

Instructions for making shawarma:

1. Cut the chicken fillet into thin strips and fry the meat in butter.
2. Chop fresh cabbage into strips, cucumbers into small cubes.
3. Pour sour cream over the vegetables and stir.
4. We lay out cut pita breads on the table, put them in cabbage and cucumbers.
5. Place the chicken pieces on top.

Homemade chicken shawarma in pita is ready.

Cooking with pork

Pork shawarma turns out to be very juicy and satisfying, it is a pleasure to cook such a dish. To begin with, you should start preparing the ingredients:

• ready-made pita - leaf;
• pork pulp - 0.3 kg;
• cucumber - 1 pc.;
• Beijing cabbage - 0.2 kg;
• tomato - 1 pc.;
• hard cheese - 150 g;
• various greens - 1 bunch;
• mayonnaise - 2 tbsp. l .;
• vegetable oil - 50 ml.

Step by step cooking snacks:

1. Cooking mayonnaise and chopped herbs dressing.
2. Cut the pork into small cubes and fry in a pan with butter until tender.
3. Pour the prepared sauce into the pork and simmer for about 5 minutes.
4. Cut vegetables into strips.
5. Grind hard cheese using a grater.
6. We put chopped vegetables in pita, then fried meat pieces, and sprinkle everything with cheese shavings on top.

Juicy shawarma is ready, you can treat yourself to a delicious snack.

With the addition of Korean carrots

If you want to somehow diversify the shawarma, give it spice and piquancy, then you should add a little Korean carrot to it. This appetizer will suit the taste of the male part of the family. The main ingredients of the dish are as follows:

• beef - 0.2 kg;
• pita - 6 pcs.;
• Korean carrots - 0.1 kg;
• Korean cabbage - 0.1 kg;
• fresh cucumber - 1 pc .;
• tomato - 1 pc.;
• ketchup - 2 tbsp. l .;
• mayonnaise - 2 tbsp. l .;
• garlic - 2 cloves;
• greens - 1 bunch.

Let's start cooking:

1. We wash and cut the beef into thin slices.
2. Salt and fry it in a pan.
3. Cut tomatoes and cucumbers into cubes.
4. Mix mayonnaise with tomato ketchup and chopped garlic cloves.
5. Add finely chopped greens to it.
6. We lay out the incised pits, grease the inside with a dressing abundantly.
7. We lay in meat, Korean carrots, cabbage and vegetable pieces.

A delicious appetizer is ready, you can enjoy a wonderful taste.

Variation with red sauce

Shawarma with red sauce acquires an unusual taste. This appetizer can be served both on a festive table and on an everyday one. To begin with, you should start preparing the necessary ingredients. This pita shawarma recipe includes:

• ready-made pita - 4 pcs.;
• any meat - 300 g;
• juicy tomato - 2 pcs.;
• sweet pepper - 1 fruit;
• olive oil - 50 ml;
• onion - 1 pc.;
• ketchup - 2 tbsp. l.

Step by step cooking shawarma:

1. Cut the tomatoes into small cubes.
2. Cut the onion into half rings. Bell peppers - straws.
3. Fry the meat pieces in olive oil until an appetizing crust appears.
4. Add vegetables and simmer for 15 minutes.
5. Fill the ingredients with ketchup and fry for another 5 minutes.
6. We make pockets in the pita and fill them with filling.

Kitchen appliances and utensils:

• working surface;
• plate for ingredients;
• pan;
• plate;
• board;
• garlic press.

Ingredients

Step by step cooking

1. We prepare the ingredients. We cut the vegetables into strips, take about half of one piece of each vegetable, depending on how many pieces of shawarma you will cook. We fry or bake the meat to taste, also finely chop. You can take any meat - chicken, beef, duck or turkey to taste.
2. Cooking the sauce. In one bowl, mix 3-4 tablespoons of sour cream, half of soft processed cheese (about 1 tablespoon), 1 teaspoon of soy sauce, mustard, olive oil, Provencal herbs, finely chopped herbs and garlic crushed through a press. Mix all the ingredients well until smooth and put them in the refrigerator for 10-20 minutes, let the sauce cool.
   
   
   
3. Cut the pita in half. There is a "pocket" in the pita, in which we will put all the ingredients.
   
   
   
4. First, add the sauce and use a spoon or brush to grease the inside of the pita well with the sauce.
   
   
   
5. Then add some meat, vegetables and some more meat on top.
   
   
   
6. Add the sauce on top as well.
   
   
   
7. Then more vegetables and meat, and onion sauce on top.
   
   
   
8. We put the ingredients in the order you like. Ready! Bon Appetit!
   
   
   

Variations in serving and decorating dishes

Shawarma in pita is a simple dish to treat your friends or loved ones. Are you wrapped up and didn't have time to cook dinner? Prepare such a healthy and delicious shawarma in pita! However, such a dish must be presented beautifully. To surprise your guests even more, follow the tips below. To serve shawarma in a pita to the table, you can do the following:

• Serve shawarma in pita to each guest on a separate plate.
• Decorate the plate with sauce, as is done in restaurants. For example, take a paintbrush and paint a "drop" of sauce.
• Serve shawarma in pita on a beautiful wide rectangular platter so that all guests can take a bite.
• Serve the shawarma on a plate, and put festive napkins with patterns under the bottom of the plate.

You can collect this shawarma from any other ingredients you like.

Video recipe

Watch this video to learn more about each step of making pita shawarma. The recipe is as simple as possible, but it still requires care. You can definitely repeat it in your kitchen if you follow the instructions above. Happy viewing!

Now you know that cooking shawarma in pita will not take you much time, and you can easily and quickly make it for your friends, guests or loved ones. Having tried to cook such a shawarma once, you will fall in love with this recipe and will constantly make it not only for guests, but also for yourself, as a quick snack. Agree, such a dish is really the easiest to prepare and does not require any special ingredients. Have you ever cooked such a shawarma? Do you like making it in pita bread or in pita? Share your impressions of the recipe below in the comments!

Shawarma is a hearty, delicious snack loved by many of us. However, it is no secret that it is not so easy to buy and taste high-quality, fresh shawarma. Therefore, I propose to cook shawarma at home and enjoy its excellent taste. Of course, the meat cooked for this at home snack will be different from the oriental meat cooked on the vertical grill. But on the other hand, you will know that the meat is fresh and of high quality, and if you wish, it can be made quite tasty. Let's cook shawarma at home.

To make shawarma you will need (2 servings):

300-400 g chicken breast fillet *;

100 g lettuce leaves (optional);

4 cakes Ladushki **;

1 fresh cucumber;

1 pickled and / or pickled cucumber;

½ onion;

1 clove of garlic;

vegetable oil (for frying meat);

salt, black pepper, curry - to taste.

4 tbsp. l. mayonnaise ***;

1 garlic clove, passed through a garlic press;

freshly ground pepper mixture - to taste.

* - you can use other meat according to your taste.

** - you can use thin pita bread, pita, whatever you like best.

Wash and dry the vegetables. Finely chop the tomato, cucumber, onion, add finely chopped pickled and / or pickled cucumber. The vegetable filling for the shawarma is ready.

Now let's prepare meat for homemade shawarma. To do this, it is necessary to warm up the vegetable oil well, add a coarsely chopped clove of garlic to it and heat it. Take care not to burn the garlic. Remove the garlic from the oil. In garlic oil, fry finely chopped chicken breast fillets with salt, freshly ground black pepper and curry until golden brown.

Let's prepare the shawarma sauce. To do this, you must mix all the ingredients specified for its preparation. The sauce is ready.

Dry the pita bread a little in a pan (it is convenient to use the grill, but if you wish, you can not dry the pita bread at all). Put lettuce leaves and vegetable filling on pita bread.

Add the meat filling.

Add the sauce prepared in advance. As a rule, the sauce is added at the very end, when the shawarma is already rolled, but if you like a lot of sauce, then add it now and a little at the very end of cooking.

Roll homemade shawarma into a tight roll. Roll the paper underneath to keep the sauce from spilling out, and place the shawarma in a small plastic bag to make it easier to eat. Add more sauce if desired.

If you are cooking shawarma for several people at once, then it is quite nice to serve shawarma by placing it in tall glasses. So it will look very aesthetically pleasing, and the sauce will not pour out.

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