Shawarma

I remember the first time I tried to make something like this, I rushed it and forgot to mix the garlic into the sauce. I just threw in some sour cream and mayonnaise, without garlic, and nobody noticed, but when I tasted it, I felt like I had forgotten to add salt to the soup, you know what I mean? I realized, though, that you can't rush these details because they end up changing the whole flavor. It's not rocket science, but if you skip steps or just throw in ingredients randomly, you'll definitely notice it at the end. I've made it a ton of times since then, and every time I start with enthusiasm, thinking this time it will turn out exactly how I want it, and I still discover something new. For example, the potatoes – if you don't let them drain well, they become mushy, like eating wet gum wrapped in flatbread. So, let me tell you how I do it to avoid messing up.

Quick info, so you don’t get overwhelmed: I usually get about 4 serious shawarmas from one batch, enough to satisfy two hungry people or three more civilized ones. It takes about an hour in total, as long as you don’t chop the cabbage like it’s a competition and have the ingredients ready. Difficulty? Even though it seems like a big deal, it’s in the middle – not as simple as an omelet, but not something to be scared of either.

I do this often because, honestly, it's one of the few flatbread meals that doesn’t bore me after the third attempt. Plus, if someone drops by unexpectedly, I've never failed with this, and almost everyone says it's "better than in town." I don’t know if it’s because you know exactly what goes into it or because you can tailor it to your taste (I can’t stand flatbreads smeared with sweet ketchup). Also, it’s perfect if you have leftover meat or potatoes that nobody wants anymore; you can recycle them into this shawarma without anyone realizing they’re leftovers from yesterday’s roast.

Ingredients, so you have them in sight and don’t have to search the whole house:
- 3 large flatbreads (the kind that don’t tear when rolled, not the thin ones like paper)
- 200 g pork shoulder (you can use chop, but it’s blander), cut into pieces like for a stew, without too much fat
- 3 medium potatoes, not giant, so they don’t soak up too much oil
- 2 medium tomatoes, firm enough so the juice doesn’t run everywhere
- 4 pickles (I prefer gherkins, not the large ones, because they’re crunchier)
- some pickled bell pepper, to taste (I like to add about 4 thicker strips)
- a bunch of green onions (or 2-3 stalks if you’re not crazy about onions)
- a small cabbage, or half a large one, under 500 g, so you don’t end up with tons of cabbage in the fridge
- 1 head of garlic (yes, the whole thing, not just 2 cloves, don’t be stingy)
- 100 g mayonnaise (I make it quickly at home with egg and oil, but store-bought works too)
- 100 g sour cream (the thicker kind, not the light version, or the sauce will curdle)
- salt, pepper, hot paprika (if you can’t handle it, use sweet paprika)
- oil (for frying, about 500 ml, but obviously not all stays in the food)

Each ingredient has its role: the flatbread is the base and holds everything together, the meat adds flavor (the better seasoned it is, the better), the potatoes provide crunch and act as “filler” (without potatoes, it’s pretty pointless, in my opinion), the cabbage balances the fat with a bit of freshness and texture, the other vegetables add flavor and prevent everything from being too dry or too “heavy,” the garlic in the sauce is just right if you don’t overdo it, and the mayonnaise and sour cream bind everything together.

Now, let’s get to work, but step by step, not running between pans and cutting boards.

1. I always start with the meat, as it needs to marinate a bit. I wash the pork shoulder (don’t ask me why, I always do it to avoid any bone dust), dry it well with a paper towel, cut it into thin pieces, just enough to fry quickly and not stay raw in the middle. I sprinkle salt, pepper, and hot paprika evenly, and mix it by hand to ensure the flavors get everywhere. If I have time, I let it sit for 10-15 minutes; if not, I move straight to frying. I toss it into a hot pan with a tablespoon or two of oil, not too much, since the pork will render some fat anyway, and I turn it on all sides until it gets a nice brown crust. It’s important not to overcrowd the pan; otherwise, it will “steam” instead of browning.

2. While the meat is browning, I peel the potatoes, cut them into sticks, not too thin or thick, just right to fry nicely without becoming soggy. I heat the oil well in a pot (I test it with a potato; if it sizzles, it’s good), add the potatoes, and let them fry until golden. About halfway through, I turn them with a spatula. I always take them out onto a paper towel; otherwise, everything becomes greasy when you put it in the flatbread.

3. I slice the cabbage as thinly as possible with a knife, not with a grater (the grater makes it too watery). I massage it with a little salt and set it aside to soften slightly. It shouldn’t release water, just “soften” a bit.

4. I also prepare the vegetables: I slice the tomatoes (not into cubes, as they’ll run everywhere), cut the cucumbers and pickled peppers lengthwise into sticks or slices, not too thin, and chop the green onions into rings. I know some people use red onion, but for me, green onion works much better; it’s milder in taste.

5. Now for the sauce – this is where I’ve done the most experimenting. I peel the entire head of garlic and crush it well in a mortar or press it through a garlic press. I mix the garlic with the mayonnaise and sour cream, add a pinch of salt, and stir until it becomes creamy. If it’s too thick, I add a teaspoon of water, no more, or else it will run too much.

6. Assembly – here, pay attention: I warm the flatbreads slightly in a dry pan or microwave (30 seconds), just enough to soften them so they don’t crack when rolling. I place the flatbread on the table or on baking paper, generously spread the sauce in the middle, but not to the edges (otherwise everything spills out when you roll it). I add meat, then potatoes, cabbage, the sliced vegetables, by eye, not with a scale, and a little more sauce on top. I roll it as tightly as I can, tuck the ends in, and wrap one end in plastic wrap so everything doesn’t spill out when you bite into it.

Tips: Don’t skimp on the sauce, but don’t let it run everywhere either. If the cabbage is too old or tough, it’s better to leave it with a little salt and a few drops of vinegar for a few minutes. If you use chicken or beef, it works just as well, but it won’t have the same “heavy” taste. Don’t try to substitute lettuce for cabbage – just leave it as is; it will become soggy and tasteless. If you want a lighter version, fry the potatoes in the oven with oil spray, not in a pool of oil (they won’t be as good, but it works). For a gluten-free version, use corn or gluten-free flatbreads; they’re harder to find, but for those who really need it, it’s doable.

Variations: You can add pickles to your liking, hot peppers, or even a bit of salty cheese (crumbled telemea, but be careful not to overpower the other flavors). If you want, you can make the sauce with just mayonnaise and garlic, without sour cream, it will be thicker. If you don’t have pickled peppers, you can use fresh bell peppers or even sautéed raw carrots for a bit of sweetness.

Serving ideas: For those who want a complete menu, make a separate cabbage salad, a small bowl of pickles, and, if you’re not driving, a cold beer goes wonderfully. It also pairs well with a tangy lemonade or ayran (diluted yogurt to cut some fat).

Frequently asked questions (and honest answers):

1. Can I use another meat besides pork? Yes, you can use chicken or turkey, but make sure it’s breast, cut thin and well-seasoned. If you use beef, choose tenderloin or sirloin; otherwise, it will be tough. Pork, however, has a heavier taste and doesn’t dry out quickly.

2. I forgot to buy flatbreads; what can I substitute? If you don’t have flatbreads, you can try tortilla wraps (they’re pretty similar), or make your own quickly from flour, water, salt, oil, and a bit of yeast. Classic bread won’t work; it ruins the whole charm.

3. Can it be made vegan? Yes, but with some adjustments: skip the meat, use mushrooms sautéed with paprika and garlic, and make the sauce with vegan mayonnaise (from soy milk or potatoes) mixed with mustard and garlic.

4. Can it be prepared in advance? Yes, you can chop all the vegetables, fry the meat and potatoes beforehand, but assemble it just before serving; otherwise, everything becomes soggy.

5. How do I prevent the sauce from dripping all over my hands? Put the sauce in the middle of the flatbread, not near the edges, and roll tightly, tucking the ends inside, then wrap one end in foil or baking paper. Don’t overdo the sauce; otherwise, there’s nothing you can do.

Nutritional values (approximate): For a serious portion, you’re looking at about 600-700 kcal, depending on how much sauce you use and how generous you are with the potatoes. Carbs mainly come from the flatbread and potatoes (about 60-70 g in a whole shawarma), proteins are around 18-20 g per serving (thanks to the meat and sour cream), and fats are quite a bit, over 30-35 g, especially from the mayonnaise and frying oil. It’s not something to eat every day if you’re watching your figure, but at least you know what you put in it; there’s nothing “mysterious” like in fast food, and the raw veggies, cabbage, and pickles balance the meals a bit. If you make the lighter version, you can drop it to about 500 kcal, especially if you bake the potatoes and reduce the sauce.

How to store and reheat: My advice – don’t assemble everything in advance, as the flatbread gets soggy and loses its charm. However, if you do have one or two rolled leftovers, store them in the fridge wrapped in plastic wrap. When you want to reheat them, put them in the microwave for 1 minute (without wrap!), or in a pan on low heat, covered with a lid, so they don’t dry out. But honestly, fresh is a whole different experience. If you have leftover meat and potatoes, keep them separate and assemble on the spot when you’re craving it again. The sauce will last in the fridge for 2-3 days without issues, just make sure it’s not exposed to air, or it will take on a bad smell. The cabbage, if just salted, will last a week, but don’t put vinegar or other dressings all over it from the start; it’s better to add them when making the shawarma.

That’s my story with “homemade” shawarma. Every time I make it, I change something, but honestly, I’ve never been left with leftovers. And generally, if you cook with enthusiasm and don’t skimp on good ingredients, it’s hard for it to turn out bad.

 Ingredients: tortillas 3 potatoes 200 g pork pulp 2 tomatoes 4 pickled cucumbers 1 bell pepper pickled 1 bunch green onions 1 small cabbage 1 head of garlic 100 g mayonnaise 100 g sour cream salt pepper hot paprika

 Tags:  shawarma