I think you won't be surprised if I say that Uzbek shawarma is cooked with beef. The meat should be pre-cooked, baked or fried. In addition to these vegetables, Uzbeks often add sauerkraut and pickled cucumbers.
Ingredients
- Beef (boiled) – 300 g
- Tomatoes - 1 piece
- Bell pepper - 1 piece
- Cabbage - 100 g
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 1 clove
- Vegetable oil - 2 art.l.
- Lemon juice - 2 tbsp.l.
- Sour cream - 150 g
- Zira - to taste
- Ground black pepper - to taste
- Salt - to taste
- Lavash (thin) – 2 of the sheet
Step-by-step cooking recipe
Chop the boiled beef and prepared vegetables.
Fry onions and carrots in oil until soft.
Mix sour cream, lemon juice, garlic passed through a press, spices and salt.
Spread the pita bread on the table and generously smear with fragrant sauce.
Lay out the beef, fried and fresh vegetables.
Tuck the sides and bottom edge inside, roll up the shawarma.
Put the shawarma on the grill and fry until golden brown on both sides.
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