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Home made shaorma

Home made shaorma



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Cine nu tanjeste dupa o shaorma buuuunaaaa?? Si ce e mai bun decat sa o faci tu acasa?

Trebuie doar sa cumparati niste lipii libaneze si restul gasiti in casa :)

  • snitele de pui in pesmet
  • cartofi prajiti
  • salata de varza alba cu marar
  • ceapa rosie de apa taiata rondele
  • gogosari si castraveti in otet
  • ketchup
  • sos tartar
  • mujdei de usturoi, optional
  • lipii libaneze

Portii: 6

Timp de preparare: sub 30 minute

MOD DE PREPARARE RETETA Home made shaorma:

Atentie, pregatiti farfuriile! Puneti pe o farfurie lipia, ungeti-o cu sos tartar si apoi asezati dupa preferinta si in ce cantitate vreti toate ingredientele. Eu pun cartofii prajiti, deasupra feliute subtiri de snitel, apoi castraveti murati, varza, ceapa rosie, ketchup si eventual mujdei.

Pofat buna!

TIPS-URI

1

Carnea de pui se poate face in mai multe feluri. Eu am facut in mai multe randuri cu piept de pui taiat subtire si facut la teflon, cu pui intreg la cuptor si cu snitele din piept de pui. Cel mai mult imi place cu snitele :)


Lipii pentru shaorma facute in casa – reteta video

Ingrediente

  • ▢ 250 ml apa fierbinte
  • ▢ 550 g faina
  • ▢ 100 g unt
  • ▢ 10 g praf de copt
  • ▢ 1 lingurita sare

Mod de preparare

Nutritie

Ai incercat aceasta reteta? Urmareste-ma pe @JamilaCuisine sau tag #jamilacuisine!

Reteta de lipii pentru shaorma este perfecta pentru orice preparat unde aveti nevoie de lipii. Eu le folosesc nu numai la shaorma ci si la quesadilla. Am mai facut o data lipii, coapte in cuptor, umflate ca niste gogosi imense si foarte delicioase. De aceasta data, va prezint reteta de lipii pentru shaorma, subtiri. Sunt moi si numai bune pentru a fi umplute cu tot felul de bunatati. Tin sa va marturisesc sincer ca am cautat mult pana sa gasesc o reteta buna de lipii pentru shaorma. Mereu imi ieseau tari, sau erau bune doar calde, sau erau foarte greu de intins.

Dupa lungi cautari si incercari, am gasit reteta perfecta de lipii pentru shaorma. Le-am facut si am fost extrem de incantata de ele. Erau extrem de usor de intins, moi, pliabile si se pot pastra pentru 3-4 zile fara a se usca, impachetate in folie de plastic. Secretul acestor lipii consta in apa fiebinte folosita si in adaosul de unt. Apa fiebinte nu permite glutenului sa se dezvolte foarte repede si in acest fel lipiile se intind foarte usor.

Untul face lipiile moi si nu le permite sa se usuce. Un alt avantaj al acestei retete il reprezinta faptul ca nu trebuie sa framantam foarte mult aluatul. Cateva minute cat sa fie aluatul omogen sunt suficiente. Aluatul trebuie apoi lasat sa se odihneasca, cel putin 30 de minute, tot pentru a fi usor de intins. Se iau apoi bilute din aluat si se intind cat mai subtire posibil. Un sucitor subtire va va ajuta foarte mult pentru aceasta operatiune. Cu el veti intinde mult mai usor lipiile.

Pentru a le da o forma perfect rotunda, eu am folosit o farfurie cu acelasi diametru cu cel al tigaii in care am copt lipiile. Este mult mai usor si lipiile ies toate la fel. Pentru a pastra lipiile proaspete mai mult timp, le impachetati bine in folie de plastic si le puteti pastra la temperatura camerei sau la frigider. Folisiti aceste lipii pentru shaorma pentru orice vreti voi, dar in curand va urma si o reteta de shaorma cu pui.


Shawarma often is served with fries, salads like tabouleh, falafel, and just by itself for a quick bite on the go. In some places, it is served alone, without pita or flatbread.

It's really hard to duplicate the taste of authentic shawarma without a tower. You can come very close, but there is still that "something" that is missing!
When buying your meat, try to get chicken. Dark meat (thigh meat) is the best for shawarma, but white meat will work, too. Ask your butcher or supermarket meat department to slice it very thinly. Ideally, the meat will be thinner than cutlets.


Retete culinare in imagini

Weekend-ul acesta am gatit ceva delicios. Shaorma de casa… Necesita ceva mai mult timp de pregatire, dar efortul depus va este rasplatit in momentul in care o savurati.

Reteta Shaorma

Ingrediente pentru 4 shaorme generoase:

  • 800 grame piept de pui sau pulpe dezosate
  • 2 borcanele iaurt Danone Cremosso
  • un borcanel smantana Danone
  • o capatana de usturoi
  • condiment pentru pui – Kamis
  • 1 lamaie
  • 2-3 linguri de ulei de masline
  • 4 lipii mari
  • cartofi
  • varza
  • morcov
  • castraveti murati
  • ceapa
  • rosii
  • ardei iuti murati
  • 1 ou
  • maioneza
  • ketchup (sos de rosii)

Primul pas pentru a face aceasta reteta este pregatirea carnii aceasta se spala bine si se pune la marinat intr-un amestec format din: un borcanel de iaurt Danone Cremoss0 (sau orice alt iaurt mai gras), 4-5 catei de usturoi pisati, uleiul de masline, zeama de la jumate de lamaie si condimentul pentru pui de la Kamis. Puiul se lasa la marinat cel putin 4-6 ore. Carnea o sa se fragezeasca si o sa aiba o aroma aparte.

Intre timp, eu am pregatim sosul de usturoi si maioneza, astfel:

Sosul de usturoi: pisam foarte fin restul de usturoi cu sare mare facem mujdeiul cu putin ulei si la final adaugam jumate de borcanel de iaurt si jumate de borcanel de smantana.

Maioneza o preparam dintr-un galbenus de ou fiert si unul crud, cu ulei. Dupa ce adaugam cca 50-100 mll ulei, putem adauga restul de smanatana si iaurt, omogenizand usor.

Puteti inlocui aceste sosuri preparate in casa cu unele din comert.

Cand carnea a stat suficient timp la marinat, curatam si taiem legumele. Ceapa o taiem pestisori, rosiile feliute subtiti…

…varza o taiem fasii subtiri si o fracam cu putina sare…

Carnea de pui marinata, o curatam usor de sos si o pregatim pe gratarul bine incins.

Intre timp, prajim cartofii taiati pai.

Din cauza condimentului de la Kamis, carnea prajita pe gratar are o culoare rosiatica.

Taiem carnea fasii subtiri urmeaza ultima parte: asezatul ingredientelor in lipie.

Pentru a putea impaturi shaorma ca la carte, trebuie sa asezam ingredientele pe centrul lipiei avand grija sa lasam partea de jos libera (4-6 cm), astfel incat aceasta sa se poata plia peste ingrediente la final.

Incalzim lipia putin, dupa care o ungem cu ketchup pe toata suprafata. Incepem prin a aseza cartofii, dupa care urmeaza un strat de varza, un strat de rosii si tot asa pana terminam toate ingredientele. Printre legume punem si feliute de ardei iuti murati, si terminam cu bucatile de carne peste care adaugam sos de usturoi si maioneza.

Impaturim shaorma incepand cu partea de jos, pe care o aducem peste ingredinte si partile laterale le impreunam in fata.


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Chicken Shawarma (Middle Eastern)

This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!


Easy Chicken Shawarma Recipe

Robust and flavorful easy Chicken Shawarma at home! Beats takeout any day of the week, and is perfect for work or school lunch. Plus, my creamy white garlic sauce for Chicken Shawarma adds a bright creamy tang.

Chicken Shawarma is juicy chicken marinated in a blend of Middle Eastern spices that’s stacked in a cone-like shape and slowly roasted. It’s a really popular street food in the Mediterranean, but you can get those same delicious flavors right at home.

How to make chicken shawarma at home?

I find that boneless, skinless chicken thighs are the best cut for shawarmas. They’re much less expensive than breast meat and also much juicier. More bang for your buck without sacrificing flavor. You just can’t beat that! You can use chicken breast if you like leaner meat. I would even suggest using half breast and half thighs if you can. Let’s go over all of the ingredients.

  • olive oil
  • freshly squeezed lemon juice
  • onion
  • garlic cloves
  • chicken thighs and/or, chicken breast

  • salt
  • cumin powder
  • black pepper
  • turmeric
  • pinch of cinnamon
  • sweet paprika
  • ground coriander
  • sumac
  • black pepper
  • crushed red pepper flakes

First things first, you’re going to marinate the chicken. If you like a more tangy flavor, use more lemon juice. Ground cardamom smells so good, and just a little bit goes a very long way. All of the spices are going to add tons and tons of flavor. Make sure that the chicken and onions are fully coated in the marinade and put it in the refrigerator for at least an hour. For maximum flavor, you could also marinate it overnight for 6 to 8 hours.

Garlic yogurt sauce for Chicken Shawarma

My white garlic sauce is amazing. Creamy, tangy, and just the right amount of garlic. Some local takeout shawarma spots go so heavy on the garlic and mayonnaise that it leaves me feeling nauseated after my meal. I make mine with lots of yogurt. It really lightens up the mayonnaise and adds such a creamy tang. I use whole milk plain yogurt. It’s not Greek yogurt, but if Greek yogurt is what you have, go ahead and use it. I just really like the consistency of plain regular yogurt because it keeps the sauce nice and thin. But like I said, use what you have or use Greek yogurt if you like the sauce thicker.

Your sauce should stay fresh in the refrigerator for a while, so put it in an airtight container in the refrigerator. If you want to pack yourself a delicious lunch for work or send shawarma with the kids to school, you’ll have your sauce ready to go.

How to cook your shawarma chicken at home

After your chicken has marinated for at least an hour, you can grill or broil it. Grill it over medium-high heat and let it cook about 6 or 7 minutes per side or until the internal temperature of the chicken reaches 165℉.

To use the broiler, set the broiler to the highest temperature, and make sure your oven rack is as close to the heating element as it will go. Put a cooling rack on top of a baking tray and put the chicken on top of the cooling rack. I’ve tried cooking the chicken directly on a baking tray and the chicken does not come out as juicy. All of the juices and fat drip down to the bottom and then you’re left with that delicious juicy chicken. So, use a cooling rack if you have one.

Honestly, you could also cook it on the stovetop if you wanted to make a small batch. I just find that anytime I make chicken shawarma that I like to make a bigger batch. It’s great for taking to work or sending with the kids to school. So if I’m doing it, I’m going to make a big batch. Also, cooking it on the stovetop will create a lot of smoke and you’ll have to wash the pan out many times. That’s why I prefer to do it on the grill or in the oven.

Cook this under the broiler for 16 to 18 minutes, flipping the chicken over about halfway through. The chicken will get nice and golden brown. Let it sit and rest for about 10 minutes, then go ahead and slice it into strips. Put it in a big bowl and combine it with all of those delicious onions that have caramelized and softened.

Now you’re ready to put your chicken shawarma together

I like to make a pita. You just layer your sauce, salad and chicken mixture on your pita. For the salad, you can just take any of your favorite salad greens and chop them up with a little bit of carrot, tomatoes, and cucumbers. For busy nights, I keep a ready-made salad that I buy from Costco on hand. My favorite is the Mediterranean crunch chopped salad kit. If you guys have a Costco nearby, it’s great to have this on hand for those busy days that you don’t have time to put together a salad.

If you want your chicken shawarma like you get it in the shops, you can crisp it up before putting it all together. Heat up a cast iron grill to medium-high heat. After you slice the chicken, put it on the cast iron for about 30 seconds on each side until it gets those crispy bits.

Serve your pita with a vegetable side dish, like greek salad or zucchini noodles.

If you’re staying away from carbs, go ahead and put it over a salad or maybe over some cauliflower rice. If you don’t mind the carbs but you don’t want the bread, put it on some rice. Whatever your heart desires.

Let me know what you think in the comments!

Purchase your kitchen essentials using my affiliate links to support my work without costing you anything extra. Thank you!


Ce ne trebuie pentru reteta simpla de hamburger?

Pentru 10 bucati, avem nevoie cam de 1,5 kg de carne tocata, mai jos am dat condimentele pentru 1 kg de carne. In functie de cata carne aveti, adaugati condimentele.

  • -1 kg carne tocata (vita, porc, pasare, oaie)
  • -20 g sare
  • -3-5 g piper
  • -3 g cimbru
  • -1 g ardei iute uscat sau boia iute
  • -10 boabe coriandru
  • -6 boabe ienibahar
  • -2 cuisoare
  • -1 lingurita miere

Reteta burger facut acasa

Puteti citi reteta scrisa, cu toate trucurile sau va invit sa vedeti reteta video de hamburger de casa:

Trucuri, pentru cel mai bun hamburger facut acasa:

-Carnea este bine sa o tocati acasa, sa fie carne proaspata, fara cheaguri de sange, pielite, tendoane, piele… Ideal este sa folositi cam 75-80 % carne macra si 20-25 % grasime. In felul acesta, hamburgerii vor fi suculenti si fragezi, nu uscati. Daca folositi carne de pasare, recomand sa folositi pulpe dezosate si sa le tocati, au carnea mai frageda. Daca veti folosi piept de pasare (pui, curcan), e mai atos, mai tare, mai inecacios.

-Ideali sunt hamburgerii din carne de vita. Eu am avut 1 kg de carne de vitel, foarte frageda (pulpa, se vede ce rozalie si frumoasa este) si 500 g de vita adulta cu grasime, de la coasta. Tocata si amestecata, a iesit ceva minunat de gustos.

-Daca va place mai picant, folositi 5 g de piper la 1 kg de carne, daca nu, doar 3 g. Va fi suficient.

-Pentru un gust mai aparte, mai puteti adauga si 2-3 g de chimen sau 1 lingurita de busuioc uscat. Nu mai mult, sa nu acopere celelalte arome.

-Folositi condimente pe care sa le macinati proaspat, gustul va fi mai aparte.


Video: Chicken shawarma best recipe you need #shaworma #shaorma #chicken #turkish #homemade #shawarma