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Description
This recipe calls for making your own pita bread, but you could certainly save time by buying a good quality variety from the store. But there's no comparison to the flavor of the homemade version, and they take only a few minutes to bake in the oven. Here, the pitas are topped with a seasoned meat mixture that's heady with cumin, coriander, saffron, ground ginger, paprika, cloves, and cinnamon (the makings of a classic curry powder).
Ingredients
US|METRIC
- 1 kilogram pork steak (cut into thin strips horizontally)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon black pepper (powder)
- 1 teaspoon paprika powder
- 1 teaspoon clove powder
- 1 teaspoon cinnamon powder
- 1 lemon (small)
- 2 tablespoons olive oil (you can use oil + 2 tablespoons for frying)
- salt (q.s.)
- mayonnaise (used a purchased one)
- 6 tablespoons water
- 2 garlic (chopped or pressed, with suitable device)
- 2 tablespoons fresh parsley (chopped)
- salt
- ground pepper
- 500 grams wheat flour (unleavened)
- 1 teaspoon fine salt
- 2 teaspoons caster sugar
- 2 dry yeast (sachets)
- 50 milliliters olive oil
- 250 milliliters warm water
- 1 lettuce (small, cut in julienne)
- french fries
Directions
- Season the meat with all the ingredients and marinate overnight.
- Heat the wok (or a very large skillet) with olive oil and fry the meat.
- Prepare the sauce on the same day adding all the ingredients and mixing well.
- For the pita bread, mix flour, salt, sugar and yeast in a large bowl.
- Add olive oil, water and stir with the help of a fork.
- Sprinkle the kitchen counter with flour and knead the dough for about 3-5 minutes until it's not sticky anymore.
- If necessary sprinkle with a bit more flour.
- Place the dough in the bowl and cover with cling film or a kitchen cloth.
- Let it leaven in a warm place, free from drafts, until it doubles in volume.
- After it expands, sprinkle the kitchen counter again with flour and place the dough.
- Divide in 11 equal pieces (or less, depending on the size you want your Pita Shoarma to be). Shaping each piece of dough with the palm of yout hand, to form a tight ball (see here where I learned it).
- Leave to rest for about 15 minutes.
- Extend each ball with a rolling pin in the shape of a circle. Set in a preheated oven at 400°F, for about 5-6 minutes depending on their size.
- Serve the pita breads stuffed with meat and lettuce, and finish with a bit of sauce.
- Serve with chips and good company.
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