Vegetarian shawarma

1. Peel, cut and cook potatoes.

2. Meanwhile, cut the cucumbers into thin rings, put them in a plate, add the onion in thin half rings. Add salt, sugar and vinegar. Stir and leave to marinate.

3. Preheat a frying pan with oil for frying mushrooms. Mushrooms should be placed in a frying pan in one layer and immersed in oil for at least 3/4. In this way, put the mushrooms in a frying pan and fry for a few minutes, stirring constantly. Remove from heat and dry with a towel.

4. Transfer the mushrooms to a plate, add fresh oil, a clove of finely chopped garlic or grated, chopped parsley. Squeeze out the juice from half a lemon, remove the zest and add them to the mushrooms. Mix it up.

5. Place boiled potatoes, garlic, lemon juice in a blender bowl. Add salt and pepper. Beat into a smooth puree.

6. Pour oil into the puree in a thin slow trickle and beat it with a blender with up-and-down movements. As a result, the sauce will look like mayonnaise. You can not pour in all the oil, but stop the process when the desired consistency and taste of the sauce is reached.

7. Finely chop the greens, add to the sauce and mix.

8. Separate the cucumbers from the marinade and squeeze, let drain into a colander. Fold back into the bowl and season with sesame oil, lemon juice.

9. Spread the pita bread on the work surface, lubricate 95% of its surface with garlic sauce, lay it on top of the smeared part with a salad leaf. Put layers close to each other on the sheet:

- tomato slices;

- pepper straws;

- pickled cucumbers;

- fried mushrooms;

- a layer of tomato sauce and a layer of garlic sauce.

10. Roll the pita bread in the usual form of shawarma and fry in a dry frying pan for a couple of minutes on both sides.



Bon appetit!