Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
Main ingredients:
Thin lavash4 g- Tomatoes300 g
- Bell pepper150 g
- Lettuce leaves40 g
- Tomato sauce1 tbsp
- Lemons80 g
- Button mushrooms450 g
- Vegetable oil20 ml
Mushroom dressing:
Lemons40 g(zest and juice)- Olive oil20 ml
- Garlic5 g
- Herbs10 g
Pickled cucumbers:
Cucumbers300 g- Onion100 g
- Apple cider vinegar20 ml
- Salt2 g
- Sugar1 g
- Lemon juice10 ml
- Sesame oil10 ml
Garlic sauce:
Olive oil150 ml- Garlic40 g
- Herbs10 g
- Salt2 g
- Lemon juice20 ml
- Potato250 g
- Ground black pepper2 g
Nutrition
per 100 g
- Calories
- 120 kcal
- Protein
- 2 g
- Fat
- 10 g
- Carbohydrates
- 5 g
Instructions
1. Peel, cut, and boil the potato. 2. Meanwhile, cut the cucumbers into thin rings, put them in a bowl, and add the onion cut into thin half-rings. Salt, add sugar and vinegar. Mix and leave to marinate. 3. Heat a skillet with oil for frying the mushrooms. The mushrooms should fit in the skillet in a single layer and be immersed in the oil by at least 3/4. Arrange the mushrooms in the skillet this way and fry for several minutes, stirring constantly. Remove from the heat and dry with a towel. 4. Transfer the mushrooms to a bowl, add fresh oil, a clove of finely chopped or grated garlic, and chopped parsley. Squeeze the juice from half a lemon, remove the zest, and add both to the mushrooms. Mix. 5. Put the boiled potato, garlic, and lemon juice in a blender bowl. Add salt and pepper. Blend into a smooth puree. 6. Pour the oil into the puree in a thin, slow stream while blending with the blender using up-and-down movements. The sauce should end up similar to mayonnaise. You do not have to add all the oil; stop when the desired consistency and taste of the sauce are reached. 7. Finely chop the herbs, add them to the sauce, and mix. 8. Separate the cucumbers from the marinade and squeeze them, letting them drain in a colander. Put them back in the bowl and dress with sesame oil and lemon juice. 9. Lay the lavash out on a work surface, spread garlic sauce over 95% of its surface, and cover the spread part with a lettuce leaf. Place layers tightly next to each other on the leaf: - tomato in wedges; - pepper in strips; - pickled cucumbers; - fried mushrooms; - a layer of tomato sauce and a layer of garlic sauce. 10. Roll the lavash into the usual shawarma shape and fry on a dry skillet for a couple of minutes on each side. Enjoy your meal!
