Middle Eastern Recipe

Middle Eastern Recipe: Shawarma with Cauliflower and Shatta Sauce

For lovers of international food, I bring you a recipe from the Middle East that is very simple to make. Feel free to experiment with shatta sauces.

and this time I bring you a recipe from the Middle East that I know you will love. It is roasted cauliflower shawarma served with tahini sauce, feta cheese, green salad, and a powerful Palestinian sauce called that. Shatta and tahini sauces are quick and easy to make, so don’t be afraid to experiment. Making it at home is much healthier than buying it in supermarkets since it contains additives and sugar. Ingredients: (For four persons) For the shatta sauce 3 red chilies, washed and chopped.

Ingredients

For the shatta sauce

  • 1 tablespoon salt
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • Olive oil (as needed) For the tahini sauce 1/2 cup of tahini

For the tahini sauce

  • 1/2 cup of tahini
  • 1/2 cup of water
  • 2 cloves of garlic, peeled and crushed

For the filling

  • 1 cauliflower, washed, and cut into chunks
  • A teaspoon of paprika
  • A teaspoon of cumin seeds
  • 1/2 teaspoon of cinnamon powder
  • Olive oil (as needed)
  • Salt to taste
  • 4 Arabic breads
  • Plain Greek yogurt
  • 1 romaine lettuce, washed and stripped
  • A bunch of pea sprouts
  • 1 cucumber, washed and sliced
  • ​​4 boiled eggs, peeled and cut into four
  • 1/4 cup feta cheese.

Preparation:

First, prepare the shatta sauce. Mix the chilies with the salt and let stand for three days. Then put the chiles in a food processor with the apple cider vinegar and lemon juice and coarsely puree. Pour into a container and add olive oil to cover it.

Tip:

If you don’t have three days to marinate the chiles in salt, don’t worry, just follow the steps for a quick version. Next, prepare the tahini sauce. Transfer tahini, water, and garlic to blender and process until well blended. If you want a more runny sauce, you can add more water. Meanwhile, place the cauliflower pieces on a tray and toss with the paprika, cumin, cinnamon, olive oil, and salt to taste. Put in the oven and cook for 20 minutes or until done. Then heat the loaves. Then place them on a surface, put on top of each bread a tablespoon of Greek yogurt and a tablespoon of the tahini sauce in the center; On top place some lettuce leaves, some sprouts, some cucumber slices, some cauliflower pieces, some egg pieces, feta cheese, shatta sauce and more tahini sauce to taste. Fold in two turns to cover the filling and finish rolling in parchment paper.

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Mornay sauce recipe

Mornay Sauce – Ingredients and original recipe

  • Whole milk: 600 ml
  • Butter: 45 g
  • Flour: 45 g
  • Nutmeg: to taste
  • Fontina: 45 g (or Cheddar or Gruyère)
  • Mustard: 1 tsp (Dijon)
  • Egg yolks: 2
  • Cream: 4 tbsp
  • Salt: to taste
  • Pepper: to taste

Preparation

To prepare the Mornay sauce recipe, we must undoubtedly talk about the bechamel recipe. Mornay is in fact one of the French sauces that are obtained starting from the bechamel sauce and for this reason, the correct preparation of the latter is very important. Here are all the steps for the correct preparation of Mornay sauce.

Step 01

Put the milk in a pan and bring it almost to a boil by cooking over low heat for 4-5 minutes. Then let it cool down.

Step 02

In another saucepan, melt the butter over low heat. Add the flour and continue cooking for 30-40 seconds, stirring until a light yellow roux is obtained.

Step 03

Remove the roux saucepan from the heat, filter the cold milk and pour it directly into the mixture, stirring vigorously to incorporate it.

Step 04

Return the saucepan to the heat, over medium heat, and continue stirring with the whisk for 4-5 minutes until the sauce thickens and begins to simmer. Reduce the heat and cook over low heat for 20 minutes, stirring.

Step 05

Season with salt and pepper and off the heat add the grated cheese and mustard.

Step 06

Incorporate the egg yolks previously mixed in the cream and mix well.

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