Shawarma

Ingredients for 2 servings:

• 12 m.-sized mushrooms
• 1 eggplant(s)
• 2 ½ tbsp tamari sauce
• 2 tbsp sesame oil
• 2 tbsp olive oil
• 2 garlic cloves
• ½ tsp cumin powder
• ½ tsp coriander powder
• 0.33 tsp chili flakes, Korean
• ½ tsp sweet paprika powder
• ¾ garlic bulb(s)
• 1 handful of parsley, fresh
• 1 tbsp lemon juice
• 1 pinch of sea salt
• 200 ml olive oil
• ½ small radicchio
• ¼ frisée lettuce
• 2 tsp brown sugar
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 large onion(s)
• ½ handful of mint, fresh
• ½ handful of parsley, fresh
• ½ handful of coriander leaves, fresh
• e.g. sea salt
• e.g. pepper, green (pepper), freshly ground
• 4 flatbreads
• 3 gherkins, hot
• ½ cucumber(s)
• 2 tomatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 7 minutes; Total time approx. 3 hours 37 minutes

vegan

For the onion and herb salad, dissolve the sugar in a small splash of hot water and mix with the olive oil and apple cider vinegar. Peel and dice the onion. Wash the lettuce and cut into thin strips. Wash and finely chop the herbs. Fold everything into the diced onion. Season with salt and pepper and drizzle with the dressing. Clean and strip the mushrooms. For the marinade, peel the garlic and press it into a bowl using a garlic press. Add all the other marinade ingredients and mix well. Place the mushrooms in a zip-top bag and pour the marinade over them. Seal tightly and turn the bag several times to ensure the marinade is evenly distributed. Refrigerate the bag for 3 hours. For the garlic sauce, peel and halve the garlic. Wash and roughly chop the herbs. Add sea salt, lemon juice, and 50 ml of oil. Purée everything with a hand blender, slowly adding the remaining oil. Peel and dice the eggplant. Pour cold water into a bowl, add a little salt, and add the eggplant. Heat a pan and add the mushrooms and eggplant cubes with the marinade. Cook the mixture over medium heat until the marinade is gone and the mushrooms and eggplant cubes are fried. Preheat the oven to 180°C (top/bottom heat) and brown the flatbread for 7 minutes. Slice the tomatoes. Peel the cucumber and slice it as well. Repeat with the gherkins. Cut open the flatbread. Spread with the garlic sauce. Top with the onion and herb salad and add any other ingredients as desired. Close the flatbread and serve. https://www.vegan-cooking-with-thalija.de/archive/1083