Israeli Shawarma Food Truck and Street Food frecipes

Israel Shawarma Food Truck and Street Food Recipes
one of Israel’s favorite street foods
Ingredients
1 pound about ½ kilo skinless, boneless chicken thighs
⅓ cup 44ml canola oil
1 tablespoon turmeric
1 tablespoon 15ml ground coriander
1 teaspoon 5ml garlic powder
1 teaspoon 5ml cumin
1 teaspoon 5ml paprika
1/4 teaspoon 1ml cinnamon
1/4 teaspoon 1ml ground cloves
1 teaspoon 5ml salt
1/2 teaspoon 2ml black pepper
Instructions
Slice chicken into thin strips. Combine the oil and spices and mix into chicken. You can marinate the chicken overnight in the fridge to intensify the flavor. Heat a frying pan on medium/high heat and place spiced chicken strips in pan. Cook in pan for about sixteen minutes - about eight minutes per side. Make sure chicken gets a nice crunchy exterior. Remove from pan and leave as is or chop chicken into even smaller pieces. Serve in a pita or laffa with any filling you wish Suggestions: Israeli Salad, hummus, hot peppers, onions, sliced pickles, fries, Toum garlic sauce…Enjoy!
Shawarma is a traditional Middle-Eastern street food, typically prepared on a spit and roasted for hours. The vendors will thinly shave the meat off of the spit and serve it on pita or laffa and filled with a variety of delicious toppings.
While laffa and pita are similar in appearance, different leavening processes creates significantly different outcomes. Pita only undergoes moderate leavening, while laffa can be fermented days on end. This leads pita to have a thinner and crispier texture while laffa is much thicker, chewier, and bread-like.
Israeli salad link: • Israeli Salad Food T...
Toum Garlic Sauce #short: • Toum (Garlic Sauce) #...
Toum recipe
Ingredients
½ cup 113 g Garlic cloves peeled
1½ cups 375ml Vegetable oil or any neutral oil
½ medium - large Lemon (juice) freshly squeezed
Salt to taste
Instructions
Place garlic and salt into a food processor and pulse until garlic is finely minced (this is no more than a minute, you'll need to scrape down the sides and blend to ensure garlic is evenly minced) Continually drizzle oil (hair like pour) into blender / food processor. (Add the oil very, very slowly to make a mayonnaise consistency) Every so often, add 1 teaspoon of lemon juice. (DO NOT over add - this will cause the sauce to break up) Continue to add oil and lemon juice until all blended. Seal in an airtight jar and store in the refrigerator for a couple of days.
Forget The Mess!

[@jayathijayakrishnan9020]

I was so looking forward to this recipe. Thank you so much 🥰.

[@themessycookbydale414]

Thanks for tuning in..this recipe is so delicious..

[@user-pr8vh9nx1t]

Thank you very much, dear “The massy cook”. In Russia they say "If you didn't drop it, you didn't eat it."
In Israel, shuarma is most often made from thin layers of turkey leg meat, layered with lamb fat, which gives it the specific taste of shuarma. I like shuarma in pita more than in lavash, but neither in the USA nor in Canada have I ever met such wonderful freshly baked pita or lavash as in Israel.

[@themessycookbydale414]

thanks for tuning in