Homemade shawarma with cheese
4 servings
20 minutes
Homemade cheese shawarma is a delicious dish of Armenian cuisine that combines the tenderness of melted cheese, the juiciness of ground beef, and the freshness of vegetables wrapped in crispy lavash. This dish has its roots in street food traditions but is adapted for home cooking, allowing for experimentation with fillings. The lavash soaked in oil is toasted to a golden crust, and the aroma of fresh herbs adds a special zest. Perfect for a family dinner or a hearty snack, cheese shawarma has a rich flavor where creamy and spicy notes harmoniously blend. It can be served with sauces or fresh salads, creating an even richer taste experience.
1
Unroll the large Armenian lavash (30x40) and fold it in half from one edge (this is necessary to prevent the bread from tearing and to hold the filling).
2
Grate the cheese and place half of the cheese in a rectangular shape on the lavash.
- Cheese: 150 g
3
The minced meat should be fried in vegetable oil beforehand. Then cool it down and place half on top of the cheese.
- Ground beef: 200 g
4
Slice the tomato and place it on the minced meat. Spread a little sauce or mayonnaise on it.
- Tomatoes: 2 pieces
- Cheese sauce: 2 tablespoons
5
Slice the onion into thin half-rings; spread half of the onion over the sauce.
- Onion: 1 piece
6
Chop the greens (dill, parsley, basil) finely and sprinkle them over the onions. There should be enough of it.
- Fresh herbs: 1 bunch
7
Season the filling with salt and pepper to taste. Fold the edges of the lavash.
- Salt: to taste
- Ground black pepper: to taste
8
Roll the first roll. Do the second one similarly.
9
Heat a pan with butter, place the shawarma in it, and fry on both sides over medium heat until a crispy golden crust forms.
- Butter: 2 tablespoons
