Shawarma with spicy meat and garlic sauce

Ingredients

2 pita breads

1/2 red onion

Iceberg lettuce to taste

2 canned cucumbers

4 slices processed cheese

1 vegetable oil

For the filling:

400 g veal

2 onions

2 cloves garlic

Ground red pepper to taste

1/2 tsp cardamom

1 pinch cinnamon

1 tsp oregano

1 tsp nutmeg

5 tbsp olive oil

Salt

For the sauce:

3 cloves garlic

200 ml corn oil

50 ml lemon juice

3 egg whites

Salt to taste

Crush the garlic for the sauce. Combine crushed garlic, 4 tablespoons corn oil, and 2 tablespoons lemon juice.



Begin blending with an immersion blender, gradually adding corn oil and 1 tablespoon lemon juice, a teaspoon at a time. When the oil is reduced to a third, add the egg whites, the remaining oil, and the lemon juice. Season with salt and beat for another minute. Refrigerate the finished sauce for an hour.



For the filling, cut the meat into thin strips, mix with the sliced onion, crushed garlic, spices, oil, and salt. Marinate for a couple of hours or overnight in the refrigerator. Grease a baking dish with vegetable oil. Add the marinated meat and onions. Cover the dish with foil and bake for 30 minutes at 180°C. Then remove the foil and bake for another 10-15 minutes. If the meat starts to dry out during the cooking process, you can add a little boiling water.

Shred the iceberg lettuce and red onion.

Slice the pickled cucumbers into strips.

Spread both lavash breads with sauce and top each with the meat, iceberg lettuce, cucumbers, and red onion.

Add garlic sauce (the amount of sauce is up to you) and 2 slices of cheese.

Roll the lavash breads into rolls. Heat in a frying pan or oven for a couple of minutes.

Enjoy!