How to make shawarma sauce. Homemade shawarma sauces. Pickled cucumbers won't hurt

Shawarma is a dish of the peoples of the East, which consists of a filling wrapped in pita bread or pita (national Asian bread). The most important component that combines all the components into a single, juicy and harmonious dish is shawarma sauces. They come in a wide variety of varieties, and every chef has their own best cooking secret.

In this material we will look at how to prepare shawarma sauce in several interpretations step by step and with photos, so that you can easily pamper your loved ones with wonderful and healthy food.

Cheese sauce for shawarma

Cheese dressing is a unique “thing” that will suit any dish and even picky gourmets will really like it.

Required ingredients:

2 cloves of garlic;
100 ml cream (20%);
100 g cheese.

Cooking diagram:

Grate garlic and cheese on a grater with small holes;
Pour cream into a frying pan, bring to a boil, then sprinkle with cheese (it should melt);
Add garlic, pepper if desired, remove from heat;
Let it cool and brew for a while.

Classic recipe

The basis of a real dressing for shawarma, as in stalls, is mayonnaise and fermented milk products. The seasoning is not greasy and not too liquid, which is important for quick and good soaking of the filling and pita bread.

Product composition:

100 g each of sour cream, mayonnaise, kefir;
A pinch of black pepper;
Garlic clove;
Salt - to taste;
Hot red pepper - optional.

Cooking instructions:

Mix mayonnaise, kefir, sour cream until smooth. Mix in the garlic, passed through a press, add salt and pepper;
Let the delicious dressing sit for 15 minutes.

If desired, you can add ketchup, chopped herbs, and your favorite spices to the sauce for shavukha.

Second version of the classic recipe

Shawarma sauce at home is prepared quickly and easily, without taking much time. It is distinguished by its unique taste and originality, because spicy seasonings are added to it.

Required components:

0.5 small spoon of sugar;
A teaspoon of lemon juice;
50 g each of mayonnaise, fermented baked milk, sour cream (15%);
Paprika, curry, khmeli-suneli, salt - to taste;
2 garlic cloves.

Cooking process:

Pour 50 g of fermented milk products and mayonnaise into any container, add lemon juice, salt, sugar;
Add a little hops-suneli, paprika, curry. It is important not to overdo it with spices; you can later add more to taste;
Pass the garlic through a garlic press and mix everything thoroughly.

It is advisable for the gravy to sit overnight in the refrigerator. Then all the ingredients will be saturated with each other, and you will get a delicious and unforgettable “thing”.

Spicy garlic seasoning for shawarma

This recipe will be highly appreciated by supporters of a healthy diet, because it does not contain mayonnaise, but contains only natural ingredients.

You will need:

2 small spoons of mustard;
A glass of kefir;
Head of garlic;
Half a glass of vegetable oil;
4 egg yolks;
2-3 sprigs of parsley;
Ground red pepper - on the blade of a knife;
A teaspoon of salt;
Black pepper – 1/2 small spoon.

Prepare garlic sauce for shawarma:

Gradually beat the yolks with mustard and kefir. Add salt, pepper, mix;
Without ceasing to beat, add vegetable oil in a thin stream, add pressed garlic;
Place the gravy in the refrigerator for an hour. Before eating, season with finely chopped herbs.

This dressing goes well with beef or chicken shawarma.

White sour cream seasoning

This sour cream sauce goes well with lamb and does not overpower the spirit of the meat with fragrant seasonings.

Components:

Large cucumber;
3 arrows of green onion;
250 ml sour cream;
A bunch of cilantro;
2 cloves of garlic;
0.5 small spoon of cumin;
2-3 large spoons of vegetable oil;
Salt - to taste.

How to prepare white sauce:

If the cucumber has a hard skin, peel it. Grate the cucumber with small holes;
Let's pass the garlic through a press. Finely chop the cilantro and green onions;
Add herbs, grated cucumber, ground cumin, garlic to the sour cream, add salt, stir well;
Add the butter and mix again.

The result was a fairly simple, but very appetizing and aromatic product.

Red tomato seasoning for shavukha

Tomato sauce is very popular and turns out juicy and low-calorie. It is advisable to combine it with lean meat, then it will not be dry.

List of ingredients:

One bell pepper, one onion, one tomato;
4 cloves of garlic;
A glass of tomato juice;
2 large spoons of olive oil;
0.5 teaspoon each of coriander and black pepper;
A small bunch of cilantro and basil;
Salt - to taste;
A tablespoon of lemon juice.

How to make shawarma sauce:

Remove the seeds from the bell pepper and peel the onion;
Scald the tomato with boiling water, remove the skin;
Grind the vegetables yourself using a blender to a pulpy state or use a meat grinder;
Mix the vegetable mass with tomato juice, squeeze out the garlic, add finely chopped herbs, oil, seasonings, lemon juice, add salt, mix everything thoroughly. Let the mixture sit.

Tomato sauce goes very well with grilled meat.

Nut dressing with sour cream

Great for shavukha with chicken. Walnuts are dried, ground with a coffee grinder or pounded in a mortar.

Components:

A tablespoon of ground nuts;
150 g sour cream;
Pepper;
Cilantro;
2 garlic cloves;
Small spoon of soy sauce;
Lemon juice or vinegar - to taste.

Homemade recipe:

Combine sour cream with soy sauce, add salt and pepper;
Finely chop the cilantro without branches, chop the garlic and add it to the sour cream;
Add nuts, stir well;
Cilantro can be replaced with parsley. If the sour cream is sweet, you can add a little apple cider vinegar or lemon juice.

Creamy seasoning with sesame seeds

To prepare it, it is advisable to take cream with a fat content of 15-20%. Mayonnaise comes as an additive, but you can replace it with sour cream or yogurt if you wish.

Products:

Sesame – 15 g;
Mayonnaise – 50 g;
Cream – 150 ml;
Large spoon of mustard;
Half a lemon;
Salt.

Detailed cooking instructions:

Mix the cream with mayonnaise, add mustard;
Squeeze lemon juice, add to the total mass, add salt;
Pour sesame seeds into a frying pan and lightly fry until golden brown. Stir all the time to prevent the grains from burning;
Mix the roasted sesame seeds with the creamy mixture, and the culinary masterpiece is ready.

For a beautiful, rich color, add bright ingredients - aromatic curry spice, herbs, sweet paprika, bright ketchup. In this case, the mixture will turn out not only with a different shade, but also with a new taste;
For a more aromatic and tasty gravy, grind the greens in a bowl with other spices. It is also best to grind garlic or pass it through a press;
The remaining dressing should not be thrown away. Take a plastic container and freeze it. Then you can marinate meat with this sauce, rub poultry before frying, and use it for other different dishes.
The product can be stored for no more than a day. If you want to cook it for future use, add the garlic 15 minutes before cooking the shawarma.

Video: Recipe for garlic sauce for shawarma

22.12.2018

Shawarma sauce will instantly transform the taste of the popular oriental fast food if you decide to cook it at home. By trying different recipes - sour cream, garlic, kefir, tomato, sesame, and combining them, you will get amazingly tasty food. Further on Pripravkino.ru everything is about how to make real shawarma sauce, how it is prepared in street stalls in Turkey and other recipes.

Shawarma has become a popular fast food dish in the Middle East, Europe, USA, Russia and other countries of the world. It usually consists of thinly sliced baked meat with spices, which is placed in a rolled hot pita bread along with fried and fresh vegetables, pickled onions and a tasty sauce.

There are hundreds of different ways to prepare shawarma sauce:

with dill;
mint;
basil;
mayonnaise;
yogurt;
and so on.

Just choose the recipe that suits your taste and the ingredients you have on hand.

How to make sour cream and garlic sauce for shawarma

This easy shawarma sauce recipe is perfect when you want to enjoy restaurant-quality delicious Middle Eastern dishes at home.

Ingredients:

½ cup sour cream;
juice of half a lemon;
3 cloves minced garlic;
2 tablespoons chopped fresh dill (or 1 teaspoon dry);
5 fresh mint leaves (or 0.5 tsp dry);
¼ teaspoon salt or to taste.

Instructions:

Place all ingredients in a food processor or blender and blend for 1 minute. Store in the refrigerator in an airtight container for up to 2 weeks.

Quick and easy garlic recipe

White garlic sauce is perfect for traditional chicken shawarma.

Ingredients:

5 cloves of garlic;
1 egg white;
juice from 1 lemon;
a pinch of salt;
about 2 tbsp. l ice water;
1 cup odorless vegetable oil.

Preparation:

Place the garlic along with the salt and ¼ lemon juice in a blender.
Mix on medium speed.
Add the egg white and mix again.
Add half the oil little by little, continuing to beat the mixture with a blender.
At this stage you should get a homogeneous mass. If it doesn't and the sauce looks like it has separated, then something has gone wrong. You may need to add another egg white, or discard and refill what has already separated.
Switch to low speed and gradually add the rest of the lemon juice.
Add the rest of the oil in the same way.
Add 1 or 2 tablespoons of water. You'll see a change in texture and it will turn into something wonderfully creamy and light.

How to make spicy sauce for shawarma (like in stalls)

To recreate the spicy shawarma sauce at home, like in the street stalls of Turkey, you need a whole list of spices:

red pepper;
ground ginger.

These seasonings transform ordinary food into something resembling an authentic Middle Eastern dish. At home, you can use a simpler recipe for oriental shawarma sauce.

Ingredients:

½ cup of natural yogurt without additives;
1 clove of garlic, minced;
1 tbsp. l. lemon juice;
½ tsp. dried oregano;
½ tsp. salt;
¼ tsp. cinnamon;
¼ tsp. nutmeg;
¼ tsp. ground cloves.

How to cook:

Combine yogurt with lemon juice and garlic, stir until smooth.
Grind the spices in a mortar with salt and add to the mixture.
Beat the resulting mass with a blender or mixer, let it brew in the refrigerator for 20 minutes.

Quick sesame sauce for shawarma - recipe in 5 minutes

A delicious and easy recipe for garlic yogurt sauce made from sesame paste (tahini) can be very easily made at home in 5 minutes.

Ingredients:

¾ cup yogurt (can be replaced with mayonnaise);
4 cloves garlic, minced;
2 tablespoons tahini;
2 tbsp. l. lemon juice;
salt, pepper to taste.

Combine the prepared sesame paste with water in a 1:1 ratio, add about 2 tablespoons of lemon juice for every quarter cup of sesame paste and season with salt and pepper.

Store leftover sauce in a covered container in the refrigerator for several days. Note that it will thicken, but can be thinned again with a spoonful of water.

To improve the taste, you can add spices and herbs of your choice to this basic recipe:

1-2 tbsp. fresh cilantro;
1-2 tbsp. fresh dill;
1-2 tbsp. fresh mint;
¼ tsp. caraway and/or sumac;
a drop of sriracha sauce.

Diet sauce with cucumber – tzatziki

This famous shawarma sauce called “Tzatziki” or “Tzatziki” is made from cucumbers, natural yogurt and garlic - a truly dietary recipe. It's super easy to make, has no calories, and adds a delicious creaminess and spicy flavor.

Ingredients:

1 glass of low-fat yogurt without additives;
2 cloves of garlic;
1 small cucumber;
½ teaspoon fresh finely chopped dill;
3 tsp. lemon juice;
salt and pepper to taste.

How to cook:

Peel the fresh cucumber and cut into small cubes.
Chop the garlic, finely chop the dill.
Add the cucumber to a bowl with the yogurt, lemon juice, garlic and dill.
Mix the sauce and season with salt and pepper.

Fresh dill can be replaced with dried.

Easy Garlic Sauce Recipe

A simple garlic shawarma sauce made with mayonnaise and sour cream and bursting with flavors from fresh garlic, green onions and parsley. Well suited for all types. This recipe will yield enough sauce for 3-4 pieces of shawarma.

Ingredients:

2/3 cup sour cream;
1½ tablespoons of mayonnaise;
2 teaspoons lemon juice;
1½ tsp Sahara;
1-2 cloves of garlic;
1 tbsp. chopped green onions;
1 tbsp. chopped parsley;
salt and pepper to taste.

Cooking instructions:

Mix all ingredients and beat until smooth.

Serve immediately or store in the refrigerator for up to 3 days.

Tomato (red) sauce

Shawarma sauce with tomatoes is an interesting variation on the recipe and a great way to introduce new flavors.

Ingredients:

2 small tomatoes;
1 small cucumber;
¼ medium-sized red onion;
6 cloves of garlic;
¼ cup chopped parsley;
¼ teaspoon dried oregano;
juice of ½-1 lemon;
½ tbsp. mayonnaise;
salt and pepper to taste.

Preparation:

Finely chop the tomatoes, peel the cucumbers and grate them on a coarse grater, finely chop the onion.
Mix these ingredients in a bowl with the parsley and oregano and set aside.
Place garlic, mayonnaise, and lemon juice in a food processor or blender, then process until smooth.
Combine the two mixtures into one and add salt and pepper.

The simplest recipe from mayonnaise and ketchup

This shawarma dressing recipe is the easiest to prepare. You will need:

mayonnaise – 0.5 cups;
ketchup – 1-2 tablespoons;
soy sauce – 1 tbsp. l.;
lemon juice – 2 teaspoons;
fresh dill to taste;
salt pepper.

Mix soy sauce with finely chopped dill and lemon juice. Add other ingredients and stir. Store shawarma dressing in the refrigerator for up to 48 hours in a tightly sealed glass container.

Kefir

Sauce with the addition of kefir goes well with beef, chicken or even vegetarian shawarma.

Ingredients:

¼ cup kefir;
1 tablespoon mayonnaise;
1 tbsp. lemon juice;
a large pinch of grated lemon zest;
a small clove of chopped garlic;
salt and pepper to taste.

Mix kefir with mayonnaise and lemon juice, garlic and spices. Sometimes a tablespoon or two of tahini is also added, as well as some mint along with the dill. Try different options to find your favorite combination.

Additional ingredients for kefir sauce:

chopped mint;
sumac;
chopped dill;
tahini;
grated cucumber.

Many who have tried shawarma on the streets of their city then try to make the same thing at home.

But very often disappointment comes, because its taste is not at all the same. Indeed, you can simply go crazy from the taste of shawarma from a stall, it is so delicious.

It's all about the sauce, which perfectly emphasizes and complements both fillings: meat and vegetable. In this article we will tell you how to prepare a classic shawarma sauce (recipe like in the stalls).

In contact with

Shawarma sauce like in mayonnaise stalls

Mayonnaise is an industrial sauce, which has been on our table for several years now. It is very tasty and a favorite product of many, although it is quite high in calories.

It has long been a known fact that store-bought mayonnaise contains a lot of preservatives and non-natural ingredients. But at the same time, you can use it to prepare an original shawarma sauce by mixing it with more natural ingredients.

The taste of classic shawarma sauce is influenced by properly selected spices. It must contain curry.

This is a universal seasoning, the most popular among all the others, because it consists of a mixture of several spices. It will give the dish a rich, varied flavor. It’s not for nothing that its name is translated as “sauce.”

You also need to add a pinch of khmeli-suneli and ground black pepper to the sauce. The spiciness of the sauce should be adjusted by the amount of these two seasonings.

Classic recipe

Cooking time- 25 minutes.

Difficulty level- easily.

Energy value of sauce per 100 g. - 224.3 gr.

Squirrels- 2.5 gr.

Fats- 21.7 gr.

Carbohydrates- 4.4 gr.

Inventory:

Deep container for mixing ingredients.
Cutting board (preferably plastic, it is more hygienic).
Garlic.
Mortar.
Sharp knife.
Gravy boat.

Required Ingredients:

Sour cream 20% - 3 tables. spoons.
Mayonnaise 67% - 3 tables. spoons.
Kefir 2.5% or fermented baked milk 3.2% - 3 tables. spoons.
Garlic - 3-4 cloves.
Greens (parsley, cilantro, dill - several sprigs each).
Salt to taste.
Ground black pepper - 0.5 tsp.
Coriander - 0.5 tsp.
Curry - 0.5 tsp.
Khmeli-suneli - 0.5 tsp.
Pickled cucumber - 1 pc.

Note to housewives: cooking recipes,...

Preparation (step by step) of the recipe for shawarma sauce as in the stalls:

Bon appetit!

Important! If you took ground coriander, you do not need to grind it in a mortar, it is already ready for use. The spices that come in the seeds are ground.

Turkish cuisine has many:, etc.

How to make delicious shawarma sauce, watch the video:

Red

Red sauce for shawarma, like in stalls, is prepared on the basis of tomato paste or with the addition of tomatoes.

It is these two ingredients that determine its further color and name. The dressing is prepared with fresh vegetables, onions and natural spices.

Among vegetables, in addition to tomatoes, the composition also includes bell pepper.

Unlike white sauce, in which all the ingredients are simply mixed together, here the dish is cooked.

Onions are fried in olive oil, then add tomato paste or chopped tomato, pepper, add spices and salt.

After all the ingredients are in the pan, put the heat on low and simmer the sauce until cooked for 10-15 minutes.

This video will help you prepare red sauce:

Shawarma sauce is the feature that makes oriental shawarma juicy and tasty.

The essence of shawarma, as shawarma is sometimes called, is that a finely chopped filling of meat and vegetables is placed on a sheet of pita bread, poured over with sauce and wrapped with the free part of the same sheet.

It is clear that with such requirements, shawarma can have hundreds of options - depending on the types of meat and chopped vegetables. But most of all, the shawarma sauce changes the taste of the dish. Every little detail is important in them - the base product, spices, herbs. At the same time, the famous mixture of ketchup plus mayonnaise is primitivism, turning shawarma into high-calorie fast food with a monotonous taste.

Try making shawarma healthy and low-calorie by preparing shawarma sauce at home. At the same time, its taste will only benefit, because it will contain only natural ingredients.

Homemade shawarma sauce. Secrets and features of cooking:

the products that are used both for the shawarma itself and for its sauce must be impeccably fresh. This is the key to success.
Chopped herbs and vegetables will help increase the thickness of the sauce without additional calories. The more there are, the thicker the sauce.
introducing spices into a sauce can completely change its taste, for example, adding spiciness to pepper.
The sauce should not be too thick or too thin. The consistency should be soft and homogeneous, without lumps.
The richness of the taste will be maximum if the sauce is left alone for 20 minutes after cooking. Having fully revealed its taste (after steeping), the shawarma sauce will highlight the taste of the dish even more clearly.
You need to add salt to the sauce at the end of cooking and only after you have tasted it and are sure that additional salt is really needed.
spices, herbs and garlic will add even more flavor to the sauce if they are lightly crushed with a pestle before adding to it.
The sauce will acquire a brighter color due to paprika, herbs or curry.
The sauce is suitable not only for flavoring shawarma. It can be seasoned with meat dishes or salads, served with crackers or snacks, and if there is any leftover, it can be frozen and later (after defrosting) used as a marinade for meat before baking or frying.
If the recipe contains mayonnaise, then try making it yourself. Shawarma with homemade mayonnaise sauce is simply delicious.
excellent additions to the sauce are: curry, suneli hops, cumin, coriander, parsley (including dried), dill and onions, basil leaves, cilantro, cucumbers (fresh or pickled), as well as fried and ground seeds with butter sesame

Classic shawarma sauce

Prepare:

100 gr. unsweetened yoghurt or fermented baked milk
100 gr. any mayonnaise (Provencal, Makheev, etc.)
1 lemon slice
2-3 garlic cloves
a pinch of sugar, salt, spices (optional)

You need to prepare it like this:

Combine fermented baked milk with sour cream and mayonnaise, grind until smooth.
Squeeze the juice out of a lemon mug and rub it into the base mixture.
Puree the garlic and stir into the mixture.
Grind the spices in a mortar with salt and sugar and add to the sauce.
Beat the resulting mass with a blender or mixer, let it brew in the refrigerator for 18-20 minutes.

Shawarma sauce like in stalls

This universal product will make any shawarma juicy. Usually this is what cooks prepare in stalls.

Prepare:

100 gr. any mayonnaise (preferably fatty)
100 gr. sour cream 20-25% fat
1 garlic clove
pinch of ground black pepper
salt, herbs, spices - if necessary

You need to prepare it like this:

Combine all ingredients and grind the sauce until smooth, add herbs and your favorite spices if desired.

This is a natural, but quite spicy sauce. It is especially good for chicken shawarma.

Prepare:

1 tbsp. kefir
4 yolks
100 ml vegetable oil
2 tsp mustard paste
4-5 garlic cloves
1 tsp salt
0.5 tsp ground pepper (black)
pinch of red pepper
1-2 sprigs of parsley

You need to prepare it like this:

Combine the yolks, kefir, mustard, salt and pepper, beat.
Without stopping whipping, add a spoonful of butter and garlic passed through a garlic press.
Place in the refrigerator for 40-60 minutes, add finely chopped herbs.

Shawarma sauce with garlic and sour cream

This sauce is somewhat milder than the previous one - dairy products make the spiciness of garlic and peppers gentle and not scalding. If desired, kefir in the recipe can be replaced with liquid sour cream.

Prepare:

100 gr. kefir (not low fat)
100 gr. sour cream 20-25% fat
2-4 garlic cloves
a pinch of curry, red and black pepper
salt and chopped herbs

You need to prepare it like this:

Grind the garlic, spices and salt into a puree.
Mix garlic gruel with kefir, sour cream and herbs.
Place in the refrigerator for 30-35 minutes.

This one is very fresh and tender. It is good not only with shawarma, but also with new potatoes, vegetables, as well as fish and shish kebab.

Prepare:

100 gr. sour cream 20-25% fat
100 gr. mayonnaise (can be replaced with sour cream)
1 large cucumber
20 ml lemon juice (optional)
1-2 garlic cloves
a pinch of paprika, cumin if desired
salt and chopped parsley, if desired - cilantro and onion feathers

You need to prepare it like this:

Grate the cucumber (on a coarse grater), peeling and removing seeds if desired.
Combine mayonnaise and sour cream. If the composition is thick enough, then you should not squeeze the juice from the cucumber mass; if it is liquid, then lightly squeeze the cucumber mixture and add it to the composition.
Puree the garlic and add it to the sauce along with spices and herbs. Don't just stir the sauce, but whisk it.
Add lemon juice at the very end of cooking and beat again.

An ideal replacement for ketchup in shawarma is tomato sauce. It contains few calories and has a bright sweetish taste with a slight pepper. The sauce can be made with or without heat treatment. But it is stored for a short time - no more than 4-5 hours (in the refrigerator).

Prepare:

200 gr. tomato juice with pulp (or 50 g of tomato paste and 150 g of tomato)
1 onion
1 bell pepper
2 tbsp. vegetable oil
2-3 garlic cloves
a generous pinch each of salt, sugar, coriander, black and red pepper
chopped bunch of basil, parsley, cilantro

You need to prepare it like this:

Sauce without heat treatment:

Use a blender to puree the onion, bell pepper, tomato and tomato paste (or juice).
Add mashed garlic, salt and sugar, spices, herbs, oil, and finally lemon juice.
Leave for 15 minutes.

Heat-treated sauce:

Chop the onion and brown in oil.
Add tomato juice or small pieces of tomato mixed with tomato paste, as well as sugar, salt, and spices to the golden and soft onions. Simmer the mixture until slightly thickened and cool.
Pour the sauce into a blender cup, add pieces of bell pepper and chop.
Add chopped herbs, stir, leave in the refrigerator for 10-12 minutes.

Peanut sauce for shawarma

This richly flavored sauce is the perfect complement to chicken shawarma. Fans of Georgian cuisine will especially like it.

Prepare:

2 garlic cloves
50 gr. finely ground walnuts
150 gr. sour cream 20-25% fat
1 tsp each soy sauce and lemon juice
a pinch of hops-suneli and salt
a bunch of finely chopped cilantro (or parsley)

You need to prepare it like this:

Mix crushed nuts with garlic pressed through a garlic press, lemon juice and soy sauce.
Chopped greens should be sprinkled with salt and hops-suneli, and lightly ground.
Combine both masses, stir in sour cream, leave for half an hour.

Yogurt shawarma sauce

This Mediterranean sauce is suitable for those who count every calorie; it is not for nothing that it is considered dietary. For those who are afraid of shawarma, advice - just season the vegetable salad with the sauce - it’s delicious!

Prepare:

100 ml white unsweetened yoghurt (low fat)
1 tbsp. juice squeezed from lemon
1 tsp mustard paste
a pinch of ground mixture of peppers, oregano, coriander

You need to prepare it like this:

Mix spices, mustard and juice squeezed from lemon.
Mix the resulting mixture into yogurt and leave for 50-60 minutes.

Sauces based on cream are especially tender. Catch the recipes!

Creamy sauce with cheese

Prepare:

100 ml cream
50 gr. any cheese
1 garlic clove
1 tsp mustard paste
a pinch of any spices and salt

You need to prepare it like this:

Pass the garlic through a garlic press, mix with cream, mustard, salt and your favorite spices (paprika, curry, etc.).
Combine the creamy mixture with pieces of soft or grated hard cheese.

Creamy sauce with sesame seeds

Prepare:

50 gr. mayonnaise (can be homemade)
150 ml cream
15 gr. sesame seeds
1 tbsp. juice squeezed from lemon
1 tsp mustard paste
a pinch of any spices (optional without them) and salt

You need to prepare it like this:

Grind mayonnaise and cream, add mustard paste, lemon juice and salt.
Dry the sesame seeds in a dry frying pan, lightly crush them with a pestle and add them to the sauce.

But this is not all the sauces that can be used to season shawarma. Try using Spanish hot sauces - or brava - for this purpose. They are hot, like Spain itself!

Alioli sauce for shawarma

Prepare:

1 chicken egg or 2-3 quail eggs
1-2 garlic cloves
200 – 250 gr. vegetable oil
a pinch of salt

You need to prepare it like this:

Chop the garlic and place it in a glass of a blender, beat in an egg, add salt and lower the submerged blender into the glass.
Cover the yolk with the blender impeller, turn it on and start adding oil (preferably olive oil). The egg will emulsify the oil, turning it into garlic mayonnaise.

Shawarma sauce Salsa brava

Prepare:

1 white onion
2-3 garlic cloves
200 ml crushed tomatoes
1-2 dessert spoons of dark wine vinegar (or balisamic, in extreme cases - apple)
vegetable oil for frying
a pinch of salt, sugar, spices if desired
fresh or dry red pepper (hot)

You need to prepare it like this:

Fry onion cubes, chopped garlic and chili in oil (adjust the amount to taste)
Add grated tomatoes to the browned onions and simmer until thickened.
Add vinegar (note that table vinegar cannot be added!), mix and take a sample.

We begin to correct the taste by tasting and adding sugar, salt, and spices.

The Levantine dish in Russia is also called shawarma, and this is the name recorded in authoritative dictionaries. However, the word “shawarma” is quickly spreading among compatriots and is especially widely used by residents of the Northern capital and nearby cities. Philologists recognize both names as correct.

Preparing snacks

In the second half of the 20th century, Kadir Nurman founded eateries in Berlin that delighted visitors with a hearty medley of meat and vegetables wrapped in pita bread. After this, the popularity of the dish quickly spread throughout Europe.

Stages

Fans have gotten used to preparing snacks at home. The process involves four steps.

Meat. The product is marinated and fried on the grill or in a frying pan. Chicken is most often used, sometimes lamb, pork or turkey.
Salad. Vegetables, usually cucumbers, tomatoes, cabbage, carrots, are chopped into thin strips.
Refueling. Created on a milk, tomato or tomato-milk base.
"Assembly". The meat is mixed with vegetables, seasoned with sauce and wrapped in pita bread or “packed” in pita (flat unleavened flatbread). Then the workpiece is fried in a frying pan.

Impregnation

Creating a sauce is a key part of the culinary process. This component gives the filling juiciness and connects all the flavors of the dish. Impregnation consists of a base and additional components. The table below gives an idea of what makes up the backbone of a dressing.

Table - Base of red and white sauces

Thanks to impregnation, shawarma can be spicy, sweet and sour, or orientally tart. The effect of a variety of flavor shades is achieved due to additional components:

spices - turmeric, coriander, pepper, oregano, mustard, sesame and other spices;
vegetables - tomatoes, cucumbers, garlic and onions;
mushrooms - forest or champignons;
nuts - walnuts, pine nuts, pistachios.

You can prepare the sauce with cheese, lemon juice, eggs, and vegetable oil.

15 recipes

Any of the proposed recipes can be “adjusted” to your own preferences, adding or excluding components.

Traditional

Peculiarities. This is a dressing without mayonnaise. Kefir can be replaced with fermented baked milk. You should not use low-fat milk: the dressing will be too runny.

Necessary:

natural yogurt without flavoring additives - 275 ml;
kefir - 160 ml;
garlic - three to four cloves;
mustard - 10 g;
curry and suneli hops - a small spoon each;
parsley and basil, salt and pepper at the discretion of the cook.

Process

Mix kefir with yogurt.
Add spices, mustard and finely grated garlic.
Stir in chopped herbs.

With mayonnaise

Peculiarities. In a number of sources, this recipe is also considered a classic. The impregnation turns out to be especially tasty if the mayonnaise is first mixed with a couple of teaspoons of warm water. It is with this sauce that the famous St. Petersburg-style shawarma is prepared. The filling, consisting of cucumbers, tomatoes, onions soaked in cold water and fried chicken thighs, is mixed with the soaking and placed in pita.

Necessary:

mayonnaise - 250 g;
kefir - 200 g;
sour cream - three large spoons;
garlic - two or three cloves;
curry - small spoon;
paprika powder and suneli hops - half a small spoon each.

Process

Mix kefir with mayonnaise and sour cream.
Add spices and chopped garlic.

With pickled cucumber

Peculiarities . It can also be served with fish and meat dishes, and vegetable dishes. If desired, the composition includes cumin, turmeric, cardamom and a mixture of peppers.

Necessary:

sour cream - 200 g;
pickled cucumbers - 80 g;
odorless vegetable oil - a small spoon;
garlic - two cloves;
green onions - a quarter cup;
curry - half a small spoon;
pepper, salt at the discretion of the cook.

Process

Finely grate the cucumber and add to the sour cream.
Add pepper and salt, crushed garlic, chopped onion.
Mix in vegetable oil.

With fresh cucumber

Peculiarities. You need to remove the skin from the cucumbers. To obtain a characteristic taste -
add a teaspoon of chopped lemon zest. Before removing it from the citrus, it is important to wash the fruit thoroughly with laundry soap and a sponge.

Necessary:

cucumbers - 400 g;
sour cream - 250 g;
garlic - two cloves;
lemon juice - two large spoons;
parsley - 40 g;
paprika - 10 g;
salt at the discretion of the cook.

Process

Using a fine grater, process the cucumbers and mix with crushed garlic.
Mix sour cream, paprika, salt, chopped herbs.
Add lemon juice and beat the mixture using a whisk.

With tomatoes

Peculiarities. Tomatoes must be peeled, first scalded with boiling water, then some of the pulp and seeds must be removed. Remove seeds and stalks from bell peppers.

Necessary:

tomatoes - 300 g;
tomato paste - 100 g;
bell pepper - 200 g;
onion - 150 g;
odorless vegetable oil - 80 ml;
green cilantro - 40 g;
sugar - 10 g;
ground red pepper, salt at the discretion of the cook.

Process

Finely chop the onion and sauté in oil until soft.
Add the chopped tomatoes and fry for another three to four minutes without a lid.
Close the bowl and simmer the onion-tomato mixture for five minutes over low heat.
Add pasta, sugar, salt and pepper.
Keep over low heat, stirring continuously until the mixture thickens.
Remove from heat, cool slightly.
Add finely chopped bell pepper and process in a blender into a homogeneous mass.
Stir in finely chopped cilantro.

The product can be stored in the refrigerator for no more than six hours.

With tomato paste

Peculiarities. On culinary forums, this impregnation is called Turkish dressing. The recipe is considered dietary: you can enjoy vegetables and spices without compromising your figure.

Necessary:

bell pepper - one fruit;
onion - two heads;
tomato paste - three large spoons;
vegetable oil (preferably olive) - two large spoons;
dill and cilantro - half a bunch each;
ground coriander - a small spoon;
ground red and black pepper - half a small spoon each;
salt at the discretion of the cook.

Process

Free the pepper from seeds and stalks and process with onions and herbs in a blender.
Stir in oil, paste and spices.
Add a pinch of salt if necessary.

With sesame

Peculiarities. The delicate creamy taste harmonizes perfectly with any filling, but it is especially compatible with chicken and mushrooms.

Necessary:

cream - half a glass;
mayonnaise - a third of a glass;
lemon juice - squeezed from half the fruit;
mustard, sesame seeds - a small spoon;
salt at the discretion of the cook.

Process

Mix mayonnaise with cream.
Add mustard, lemon juice and salt.
In a dry frying pan, brown the sesame seeds, let cool and mix into the mixture.

With nuts

Peculiarities. With walnuts, the taste of the sauce is more expressive. Pine nuts or pistachios will also work. Pre-grind the product using a coffee grinder or mortar.

Necessary:

sour cream - 300 ml;
nuts - 100 g;
garlic - four cloves;
lemon juice - a small spoon;
dill greens - 40 g;
salt at the discretion of the cook.

Process

Combine nuts and garlic.
Finely chop the dill and grind with salt in a mortar.
Mix both ingredients, add sour cream.
Beat with a blender or just stir thoroughly.

With olives

Peculiarities. Low calorie option. It is recommended to take pitted green olives.

Necessary:

natural yogurt without flavoring fillers - 100 ml;
lemon juice - two small spoons;
olives - five pieces;
mustard - a small spoon;
coriander seeds - ten pieces;
oregano, a mixture of peppers at the discretion of the cook.

Process

Crush the coriander seeds.
Mix with pepper and oregano, pour in lemon juice, add mustard and grind.
Stir the spice mixture into the yogurt.
Stir in finely chopped olives.

With potatoes

Peculiarities. This option is common in eastern countries. Greek yogurt can be replaced with low-fat natural yogurt.

Necessary:

Greek yogurt - 140 ml;
odorless vegetable oil - 120 ml;
potatoes - one tuber;
garlic - two or three cloves;
salt, lemon juice at the discretion of the cook.

Process

Add lemon juice and chopped garlic to half the oil.
Beat with a mixer or blender until the mass turns white.
Add the remaining oil and beat again.
Pour in the yogurt without stopping whisking.
Grind the boiled potatoes into a puree and add a few spoons to the total mass. Beat for a few seconds. Add salt.
Adjust the taste by adding potatoes, lemon juice or spices.

Traditionally, Greek yogurt is made from sheep's milk, but in industrial production the raw material is cow's milk. The difference between Greek yogurt and plain yogurt is its greater density, which is due to the high concentration of protein.

With lingonberries and basil

Peculiarities. Alexander Kim, founder of St. Petersburg bistro Pita’s, recommends seasoning chicken shawarma with mint with two dressings: lingonberry and sour cream. This tandem will complement other shawarma options with excellent taste.

Necessary:

lingonberries - 200 g;
sugar - 100 g;
sour cream 20% - 100 ml;
basil - 10 g;
salt pepper.

Process

To create the first dressing, grind the berries with sugar or process in a blender.
Mix finely chopped basil with sour cream - the second sauce is ready.
Use both impregnations simultaneously.

With yolk

Peculiarities. Only fresh domestic eggs are suitable for making the impregnation, since the product is used raw. It is advisable to use sea salt.

Necessary:

odorless vegetable oil - eight large spoons;
kefir - 150 ml;
egg yolks - two jokes;
garlic - three cloves;
salt, ground red and black pepper, parsley at the discretion of the cook.

Process

Process the yolks with salt and garlic in a blender.
Pour in the oil in a thin stream, continuing to whisk.
Pour in kefir in the same way.
Stir in finely chopped herbs and spices.

With protein

Peculiarities. Garlic dressing made following the Lebanese tum sauce recipe.

Necessary:

odorless vegetable oil - two glasses;
raw egg whites - two pieces;
garlic - two heads;
lemon juice - half a glass;
salt - two small spoons.

Process

Turn the garlic and salt into a paste using a blender or food processor.
Add the whites and beat the mixture.
Pour in half the oil in a thin stream, continuing to whisk.
Add two tablespoons of lemon juice in the same way.
Continue adding oil and juice, alternating ingredients.
Do not stop beating until the mixture becomes fluffy.

With cheese

Peculiarities. Any cheese is suitable: hard varieties, sausage, and processed. Since the product is a thickener, it is not necessary to use high fat cream.

Necessary:

cream - 100 ml;
cheese - 50 g;
garlic - two or three cloves;
mustard - a small spoon;
salt, dill, spices at the discretion of the cook.

Process

Mix cream with chopped garlic using a blender.
Add mustard, salt and spices.
Stir in cheese. If a soft product is used, it is enough to cut it into large cubes; a hard product must first be crushed with a grater.
Season with finely chopped dill.

With mushrooms

Peculiarities. Mushroom sauce is prepared for meat, fish and vegetable dishes. It is also great for shawarma, especially if the filling contains chicken and mushrooms.

Necessary:

mushrooms - 100 g;
onion - head;
cream and water - 100 ml each;
butter - 25 g;
flour - a large spoon;
dill and parsley, pepper, salt at the discretion of the cook.

Process

Chop the mushrooms into thin slices and fry together with the onion divided into half rings until tender.
Add salt and pepper, flour.
Pour in water and cream, stirring constantly.
Cook for a few minutes until the sauce thickens.
Stir in chopped herbs, remove from heat, cool slightly.
Process in a blender until smooth.
Boil again, remove from stove.

To “not cry” when chopping onions, you need to hold the peeled fruit under running cold water for several minutes.

If you grind the chopped herbs with salt before adding them to the impregnation, the aroma will be more pronounced. Here are four more secrets that will help make the dressing tastier.

Adjusting the thickness. Density is regulated, for the most part, by the degree of fat content of the ingredients included in the composition: the higher the percentage, the denser the consistency of the finished dressing. However, you can increase the thickness without increasing the calorie content; for this, more greens and chopped vegetables are added to the composition.
We insist on refueling. Before adding any sauce to shawarma, it must be kept in the refrigerator for 20-30 minutes to two to three hours.
Prepare before use. The product can be stored for no more than a day in the refrigerator; shelf life at room temperature is reduced to five to six hours.
We determine the quantity. If the shawarma filling is dry, it must be mixed with the impregnation. If it’s juicy, just grease the pita bread or pita with sauce.

Excess product should not be thrown away - it can be placed in the freezer and then used as a marinade for meat and chicken.

Muscovites discovered the taste of shawarma in 1989, when the appetizer appeared on the menu of the Bako-Lebanon restaurant. Nowadays Russians prefer to prepare the dish with their own hands: it is both tasty and 100% high quality.