Shawarma with Fish Croquettes

We start by preparing the flatbreads, an essential step that will add a delicious and fluffy note to our shawarma. In a large bowl, we combine the flour with salt and baking powder, mixing the dry ingredients well to ensure they are perfectly homogenized. We add the two tablespoons of sunflower oil and, gradually, the water. We begin to knead the dough with our hands until it becomes elastic and homogeneous. Once we have obtained a well-bound dough, we add the tablespoon of olive oil, continuing to knead for a few minutes. Now, our dough is ready to rest, so we cover it with a clean towel and set it aside for 15-20 minutes.

In the meantime, we take care of the fish croquettes. We prepare a tray with baking paper, which we grease with a tablespoon of sunflower oil to prevent sticking. We place the fish croquettes on the paper, making sure they are well distributed. We wrap the baking paper like a package, so that the steam does not escape, and the flavors concentrate. The tray is placed in the preheated oven, allowing the croquettes to fry. It is important to turn them occasionally, so they brown evenly on all sides. Once they are ready, we take them out on a plate and let them cool.

It’s time to work on the dough for the flatbreads. After resting, we place the dough on the work surface and knead it a bit to make it more elastic. We divide the dough into 9-10 equal portions and form round balls. Each ball is rolled out with a rolling pin, achieving thin and even discs. It is important not to rush this process, as the flatbreads are essential for the shawarma.

We start baking the flatbreads in a hot pan, without oil, over medium heat. Each flatbread will need a few minutes on each side to become golden and fluffy. In the meantime, we can prepare the delicious sauce. In a bowl, we mix ricotta with yogurt, mayonnaise, grated garlic cloves, and grated cucumber, adding salt to taste. We set the sauce aside, where it will have time to blend the flavors.

The next step is to prepare the salad. We wash the tomatoes and lettuce well, cutting everything into suitable pieces. Just before serving, we add a little olive oil and salt to enhance the flavors.

Now that all the ingredients are ready and cooled, we are prepared to assemble the shawarma. We take a freshly baked flatbread and spread it with the delicious sauce, add the fish croquettes cut into pieces, and finally, we put the fresh salad. We carefully fold the flatbread, ensuring that all the ingredients are well wrapped, and our shawarma is perfect. Enjoy your meal!

 Ingredients: For the pasta: -500g flour - approx. 110ml water -1 baking powder -1 tablespoon olive oil -5 tablespoons sunflower oil -salt For the sauce: -1 tablespoon ricotta -1 tablespoon Greek yogurt -1 tablespoon mayonnaise -2 cloves of garlic, grated -3 tablespoons grated cucumber For the fish croquettes: -6 fish croquettes -1 tablespoon sunflower oil For the salad: -2 or 3 tomatoes -green salad -olive oil - salt

 Tags:  greenness garlic tomatoes flour oil over olives cucumbers