In order to determine which shawarma sauce is most suitable, you need to determine the very concept of shawarma.
In large cities, you can often find stalls in which finely planed pieces of meat of unknown origin are prepared on a huge vertical skewer. Then this meat is wrapped in pita bread, called the beautiful word "shawarma".
This dish is not prepared in the Caucasus. Actually, shawarma can not be cooked on purpose. The fried chicken, kebab, and boiled meat left over from the evening are perfect for her . The tastier and better the meat, the tastier the finished shawarma. The meat is cut into small pieces, mixed with herbs, pepper, and other spices.
A thin pita bread is laid out on a cutting table. Usually in shops it is smeared with mayonnaise. Well, this is perfectly acceptable for lazy or inexperienced housewives. Quality mayonnaise is also delicious. But the bouquet of the dish will become much richer if you use special shawarma sauces. It can be different: white, garlic, red, hot or spicy. We will talk about how to prepare shawarma sauces below. In the meantime ...
Chopped meat is poured onto the lavash sauce, and vegetables are placed on top. There is a place of fantasy here. It can be “Korean” carrots, mushrooms, fresh tomatoes or cucumbers, a salad of young cabbage ... In a word, everything that you like as a regular salad can be a great addition to meat. The bottom edge of the pita is tucked so that the filling does not fall out, then the tortilla with the filling is rolled up with a tube, placed on the top of the shawarma sauce and ... Bon appetit! And if the shawarma has cooled slightly, it can be heated in the microwave.
And now it's time to talk about how to prepare shawarma sauce.
The most common, perhaps, is white sauce. An equal amount of sour cream and mayonnaise, garlic, dill, parsley, cilantro, onion feathers, ground pepper will be required. Finely chopped greens (the larger the better) and the garlic passed through the garlic press are mixed with sour cream, mayonnaise, pepper, and salt.
This shawarma sauce is suitable for picnics, where it is impossible to cook more serious seasonings. At home, I often serve classic bechamel sauce for meat, it is excellent and is suitable for shawarma. But for trips I manage a simpler recipe for white sauce. I like to cook such a sauce for shawarma based on yogurt: it turns out easier, more tender.
In addition to these main ingredients, you can add finely chopped cucumber, tomato, paprika. It all depends on which products you like.
Red shawarma sauce is no less popular. This is the combined name for completely different red gravy.
The simplest of them is prepared like this. Equal shares of tomatoes, sweet pepper or paprika, garlic, hot pepper to taste, a few drops of olive oil are taken. All together crushed in a blender. Finely chopped herbs are added to the resulting paste: it can be mint, basil, cilantro, sage, or any others. The more herbs used, the finer they are chopped, the more aromatic the red shawarma sauce is.
By the way, pita bread can be greased simultaneously with two sauces: in combination they give a pleasant, very delicate bouquet.
Shawarma garlic sauce has a harsher flavor. Just like the first two options, you will need a lot of spicy herbs. The basis for the sauce is done like this. Garlic is crushed in a blender, a raw egg, vegetable oil and a few drops of vinegar are gradually introduced there. The result should be a homogeneous white mass, very sharp and sharp. It is stirred with chopped herbs and ground pepper.
I want to note right away that there is no consensus or absolute recipe for making sauces. In garlic sauce, the egg can be replaced with yogurt, vinegar with dry wine, etc. How many housewives - so many recipes. The same applies to the shawarma itself. Therefore, there is no need to break the spears, discussing whether the dish is cooked correctly or not. It is better to show imagination, try and choose what you like most.