Vegetarian Shawarma Recipe for Quatar

Vegetarian Shawarma

We love Shawarma now !

It was introduced to me by my elder daughter as I was constantly complaining that she does not eat at home. “What do you eat at Miramar that I cannot make?”   Now throw this challenge to a teenager and be prepared to face the consequences.

She took me to Miramar and fed me Shawarma.  She was shocked that I did not like it. It was bland and I felt not something as good as she described.  

Somewhere around that time it was Wine Festival better known as Grape Escapade  and after our visit there   all of us , we are about 20 of us here ,wanted something to eat.  Most places were closed so we went for Shawarma.  Me grumbling that what muck we have to eat, and imagine 18 of them pouncing on you telling you are you crazy….

This time the place was better and the Shawarma was awesome. Both my husband and I liked it.   

Pita bread on the Stove Top

Pita Bread

This is a simple pita bread that can be made on the stove top or baked in the oven. But in case you are baking this bread then please prick the bread all around.

Pita bread

Recipe source: Greek food and  the kitchn.com

Ingredients:

• 1 tblspn active yeast
• 1 tblspn sugar
• ½ cup warm water
• 4 cups bread flour
• 1 cup warm water
• 1 tblspn olive oil
• 2 tsp salt

Method:

• In ½ cup warm water dissolve sugar and yeast.
• Let it stand covered for about 10 minutes. When the yeast becomes bubbly it’s ready for use.
• In the wide bowl mix salt in the bread flour mix the slat well.
• Make a well in the center and add the yeast mixture.
• Mix the dough using as much as warm water needed to make a smooth elastic dough.
• Knead well. Make a smooth ball of the dough.
• Apply oil to the bowl and place the dough in the bowl.
• Turn the dough so that the top of the ball is also oiled.
• Cover the bowl with a cling film and set aside in a warm corner for the dough to rise. The dough has to be double the size, approximately 1 ½   to 2 hours.
• Punch down the dough and knead for 5 minutes more.
• Heat any tava/ skillet   over medium-high heat and roll your pita bread.
• Take pieces of dough about the size of a lemon and on a floured board roll out to a thickness of ¼ inch.
• Coat the bottom of the hot pan with a little butter or olive oil and add your pita.
• Cook the pita for about 30 seconds or till you get small bubbles and then flip it over.
• Cook for a minute and a half, flip it again, and cook for another minute.
• Transfer the pita to the direct flame and cook.
•  During this time, the pita will puff up like a pita and get some nice toasted spots on the underside.
• Flip over again on the direct flame again you get lovely spots. You are done.
•  Wrap the pita breads in a clean dishcloth while your make the others.

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 5'.

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