Chicken Shawarma with the touch of Sweet Hungarian ..

Did you know Shawarma is called a meat preparation in Arabic, and the bread used is called Taboon bread. Shawarma also refers to rolled sandwiches and wraps. Shawarma is made by alternately stacking strips of seasoned flat meat (beef, lamb or marinated chicken) on a stick. An onion, a tomato, or a halved lemon is sometimes placed at the top of the stack for additional flavoring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours(Information taken from Shawarma).

First I saw meet roasted this way in India, and two to three months before in a small restaurant at Majeedee magu near artificial beach. Shawarma wraps are getting very popular now a days. Why not try this delicious Sahwarma recipe at home.

I know I know some of my recipes have such a big ingredient list, let me tell you if you want yummy foods must add all needed ingredients to get that perfect taste. Just buy one bottle each and it can be used so many times, always check the expiry date because some shops sells goods which will have one or less month expiry. This happened to me, I bought some highly expensive spice & dried herb bottles without checking expiry date the bottles expiry were due to end of that month. What a waste.

Ingredients:

Chicken Marinate

500 grams boneless chicken (cut into bite size cubes)

1 tbs Tomato paste

2 cloves Garlic paste

1 tbs Mustard

11/2 tbs Soy Sauce

1 tbs Dried Oregano

1 tsp Paprika

1 tbs Roasted Curry Powder

2 tbs Vegetable oil

3/4 tsp Salt

Vegetable salad

½ of a medium size cucumber (sliced)

2 tomatoes sliced

1 cup shredded cabbage or lettuce

Small onion ( chopped)

Scotch bonnet Chile ( githeyo mirus) as much you like

1 tbs lime juice

Salt

To cook chicken

1 big onion sliced

1 garlic clove chopped

Scotch bonnet Chile ( githeyo mirus) as much you like

1/3 cup vegetable oil (reduce if you want)

To make Shawarma roll

3 Flat Pitta Breads

½ cup garlic sauce or mayonnaise (both will be great)

3 slice cheese

Method:

Mix all the marinate ingredients, cover with plastic wrap and leave over night or at least for 3 hours. In a sauce pan heat as much oil you want from 1/3 cup of vegetable oil. Add sliced onions, garlic and Scotch bonnet chile, and saute until onions get soft. Into this add marinated chicken and cook on medium heat stirring in between until chicken is cooked and no water is left. Set aside. Make salad combining all the salad ingredients. Set aside.

To assemble Shawarma :

Take pitta bread, apply your choice of sauce or mayonnaise, on this in the middle put one third of chicken mixture than salad. On salad divide slice cheese in to three portions and arrange on top. Roll both sides of pita to the middle and secure with a toothpick. Serve with french fries. ... Enjoy!

Note: For a more healthier version skewer the marinated chicken and grill as a kebab. All the dried herbs & spices used in this recipe I bought from Fantasy Store. 

Flat Pita Breads

Flat pitta breads can be used to make filled savory rolls, shawarma or slit & stuff to make a sandwich. This can be frozen wrapped in plastic wrap up to a month. When want to use take out slit and fill with your favorite filling or just stuff and roll.

Ingredients

2 cups + ½ cup flour

1/2tsp salt

¾ tsp yeast

3 tbs vegetable oil

2 tbs milk

½ cup + 1/3 cup warm water

Method:

In a tall glass add ½ cup warm water and sprinkle yeast cover with plastic wrap and leave in a warm place for 15 minutes. Yeast may form or sometimes it may not, not a problem as we are going to make flat pittas.

In a big bowl mix 2 cups of flour and salt. Add 2 tbs vegetable oil and rub into flour, make a whole in the center of flour add yeast mixture and milk, gently combine, now start adding 1/3 cup of warm water little by little and start kneading, until the dough is soft and smooth. Knead for another 5 minutes. Rub 1 tbs oil on the outside of pitta dough and put in a clean bowl, cover with plastic wrap, leave for 1 hour or until double in size.

Punch down risen dough and divide in to 4 portions. Heat a flat pan which is used to bake roshi. Roll each pitta portion into a big disk. It depends on you how thick you want to roll the dough. Put the rolled dough on medium hot flat pan and bake both sides. Sometimes pitta breads will puff. Slowly push them down using a spoon or using wooden or rubber spatula. For soft pitta breads as soon taken from pan after baking take on a plate and cover with a kitchen towel. If not covered pitta breads will become hard. Cool pitta breads covered with a kitchen towel. When cooled use as you like.... Enjoy!

Huni Roshi (Maldivian flat Coconut Bread)

Huni Roshi is a flat bread made mixing grated fresh coconut. It can be eaten with curries, salads, Fish soup, Rihaakuru (fish paste) and Dhiyaa hakuru (Coconut honey). This bread is thicker, harder then the normal roshi. 

Ingredients:

4cups all purpose flour and more flour for rolling

11/2cup coconut (not pressed)

13/4cup water

11/2 tsp salt 

Method:

In a big bowl mix flour, salt and coconut. Add 11/2cup water combine well. Rest of water add little by little, you may not need all the water or sometimes you may until all the flour is incorporated. Knead to make a smooth nonstick dough. Divide the dough to four equal portions. Smooth each portion. Flour a rolling surface and roll each dough into a 13 to 14cm diameter discs.

Roshi (Maldivian flat bread)

Ingredients:

21/2cups all purpose flour and more flour for rolling

1/2cup vegetable oil

1cup hot water

1tsp salt

Method:

In a big bowl mix flour and salt. Make a centre in the middle of flour pour oil. Add 1/2cup of water and mix with a wooden spoon or fork. Now the leftover water you must add little by little because you may not need all the water. When all the flour is incorporated turn the dough on to a working surface and knead to a soft non stick dough.

Burger Buns

 Ingredients:

3/4 to 1 cup lukewarm water

1 tablespoons butter

1 large egg

2 cups flour

2tsp sugar

 1/4 teaspoons salt

1 tablespoon instant yeast

Directions

Mix and knead all of the dough ingredients by hand to make a soft, smooth dough.

Cover the dough, and let it rise for 1 hour, or until it's doubled in size.

Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.

Brush buns with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds ( I sprinkled with kalhudiri)

Faratta (Parotta)

Ingredients

4 cup flour

1 tsp

13/4 cup water

5 tsp oil

1¼ cup oil

              

Method

Dough making and kneading.

Mix flour, salt, 5 tsp of oil and water. Knead to make a soft dough, Put it in a bowl and close it with a plate, let it stay for 30 minutes. You will be needing a big work surface like a kitchen counter top. Now press the dough and knead it by slowly adding oil (1/4 cup) little by little. Repeat the process until the dough becomes very soft. Some time you may think how can this dough become together oil is too much and the dough is falling apart, but trust me & keep on kneading  (20 minutes approx). Now make ten equal portions (4 cups flour yields only 10 farattas) and put them under a damp cloth or kitchen towel, this helps it from becoming dry

Stretching the dough

Take one portion and roll it as much as you can with a rolling pin, apply oil about a tsp for each faratta and stretch it to paper thin size. It might tear in some areas and it does not have to be a perfect round shape, but the experts of making  faratta I have seen them throwing the dough holding sides in a round motion and it becomes a perfect round shape, but we are not experts ....right so don't worry OK. Stretch using your hands or use the rolling pin, oil makes the work easier.

Shaping the dough

Again apply little oil on the stretched surface of the dough. Now using both your hands try making pleats and fold as you do that. Just like making a paper fan. Start from one side and finish on the other end lift it up Start rolling it backwards from both ends to form a round shape. Repeat the whole process for each faratta and store them back under the damp towel.

Last stretch and toasting the faratta

Keep a flat pan hot and ready while you do the last stretch. 

Steamed bunas (steamed buns)

Ingredients:
For dough:
1tsp yeast
¾ to 1 cup lukewarm water
2 tablespoons vegetable oil
1 teaspoons baking powder
2 cups all purpose flour

For filling:
100g cabbage
1 medium onion
Maldivian Chilly
1can tuna
4tsp roasted curry powder
Salt
4tsp oil

Method:

How to make dough:
Put the yeast in a small bowl, add water and set aside for 10 minutes.Combine baking powder, vegetable oil and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, to work in all the flour. Add lukewarm water little by little combining flour mixture until a soft mass forms, Then use your hand to gather the dough into a ball. Transfer to a work surface and knead for about 5 minutes, until smooth, fingertip-soft and slightly elastic. Keep kneading, and after the first minute or two, the dough shouldn't stick to your fingers. If it does sprinkle little flour. Press your finger into the dough the dough should spring back, with a faint indentation remaining.. Lightly oil a clean bowl put the dough. Cover with plastic wrap and put in a warm place to rise until doubled, about 1hour

How to make Filling: 
In a saucepan heat oil, add cabbage, onion and chilly fry for 3minuts & put lid on leave the cabbage to soften about 2 to 3 minutes. Take the lid out add canned tuna, roasted curry powder & salt. Cook for few minutes, leave to cool.
 
To make buns:

Turn dough out onto a lightly floured board and knead for 1 minute. Cut dough into 12 equal pieces. Roll each piece into a round about 4 1/2 inches in diameter. Press outside edge of round to make it slightly thinner than the rest of the dough.

Place about 2 tablespoons filling in center of each round. Pull edges of dough up around filling and twist to seal. 

Cover the buns with a kitchen towel and leave to rise for half an hour.

Kiru Folhi

 This Kiru Folhi Can be eaten with any kind of curry 

Ingredients:

1 cup thick Coconut Milk 

1 cup flour

2 eggs (Beaten)

Salt 

Method:

Mix all ingredients well.