Meat-free shawarma can also be satisfying. There are many cooking options, but I suggest stopping at the recipe with fried mushrooms and cheese. When planning the cooking time, be sure to keep in mind that the snack is certainly served hot.
Ingredients
- Lavash (thin) – 4 pieces
- Champignons - 300 g
- Cheese (solid) – 200 g
- Onion (large) – 1 piece
- Olive oil - 2 art.l.
- Nutmeg - to taste
- Ground black pepper - to taste
- Salt - to taste
- Parsley - 4 twigs
- Mayonnaise - 80 ml
Step-by-step cooking recipe
Wash the champignons and finely chop them.
Cut the hard cheese into thin slices.
Chop the parsley and peeled onion.
Heat the oil in a frying pan, add the onion and fry until golden brown.
Add the champignons and continue cooking until the moisture evaporates.
Sprinkle with salt, parsley, ground pepper and nutmeg. Mix well.
Spread the pita bread on the table, and use a silicone brush to apply a thin layer of mayonnaise.
Place the fried mushrooms on the third part of the wide edge of the pita bread.
Cover the mushrooms with cheese plates, tuck the loose sides inside and roll the pita bread into a tight roll. Repeat the steps with the rest of the pita bread and filling.
Fry the finished shawarma in a dry frying pan for 3 minutes on each side. During this time, the cheese will have time to melt well.
