I’m not left with many cravings from the days when I ate junk food. But one thing persists: shaworma. I did not eat often, only 3-4 times a year, but when I did, I enjoyed it with extreme pleasure. Of course I was puffing up like a balloon ready to take flight, but I blamed it on the quantity, not the gluten. When I go to the gym, I pass by a shawormeria and I have a huge craving, unlike the patisserie next door, which doesn’t cause me any reaction. As I improved my knowledge in the art of gluten-free cooking, I dreamed of finding an ideal formula for shaworma pita, fluffy yet elastic. And after a year, evrika!, I found. See it in all its glory in the recipe below.
Ingredients
Pita
- 200 grams of rice flour
- 2 tablespoons of psyllium bran soaked in half a cup of water
- 2 small eggs or one very large one
- A pinch of salt
Filling: That depends on everyone's imagination, but let me tell you what I used, for 2 pieces.
- 2 boneless chicken thighs
- Half a zucchini
- Half a red bell pepper
- A small red onion
- A big pickle cucumber
- 4 lettuce leaves
- A spoonful of chopped dill
Sauce
- A head of garlic
- A spoonful of tahini
- A teaspoon of mustard
- Half a teaspoon of salt
- Half a teaspoon of turmeric
- A pinch of pepper
- One tablespoon of olive oil
- 2 tablespoons of water
Method of preparation
Sheet
Mix the flour with the salt. In the bowl with bran and water, break the eggs, then mix very well. Pour the bran and eggs over the flour and knead until all the flour is incorporated, resulting in a non-sticky and slightly hard dough. Divide into 4 pieces. Each piece is spread with the rolling pin until it becomes a thin sheet, with the diameter of the pan in which we will fry it. I have a non-stick pan with a diameter of 27 cm, and the sheet looks like this.
Fry each sheet in the non-stick pan, greased with a paper napkin soaked in oil. Don’t be afraid to lift it off the board with your hand, because it won’t break. I turned it over twice. And now something very important. After removing each sheet, we quickly place it on a plate that we cover tightly with a kitchen napkin. I even put two, to be sure. It must not breathe anywhere, otherwise it will dry out and result in a hard board. 4 pita beauties will result. I only needed 2, so after they cooled covered, I put 2 of them into an airtight bag and then into the freezer. I’ll fill them in another time.
The filling
I cut the thighs into small pieces, as well as the zucchini, then I sauted them separately, first the meat, which I seasoned with dried basil, salt and pepper, then the zucchini. A friend advised me to use zucchini instead of fries and I did not regret it. They are very tasty. Cut the peppers into slices of about one cm, julienne the onion, dice the cucumber.
Sauce
What would shaorma be without sauce? It looks complicated with so many ingredients, but it’s not, because you put everything in the blender for 2 minutes and it’s ready.
This is what our shaorma looks like before we fold it.
