Shaverma with smelt
3 servings
30 minutes
Shaverma is food for any occasion: you can take it with you on the road or take your child to school, you can have a quick snack with it, treat friends at an informal party. And it is also easy to turn this seemingly popular food into a gastronomic joke , just by changing a couple of ingredients. Our version is shawarma with tender northern smelt. An unexpected plot that helps to reveal this fish from a new side. Smelt should be fried and taken apart into fillets, and as an accompaniment use a salad of vegetables and yogurt sauce, it helps to level out the excess fat of the fish.
1
Salt the smelt and fry it whole in vegetable oil on both sides for 5-7 minutes. Let it cool, then remove the bones from the fish and break the meat into small pieces.
- Smelt: 300 g
- Vegetable oil: 50 ml
- Salt: to taste
2
Mix yogurt with cilantro, minced chili, garlic oil, curry, coriander, cayenne pepper, and salt.
- Greek yoghurt: 250 g
- Cilantro: 20 g
- Chili pepper: 20 g
- Garlic butter: 1 tablespoon
- Curry powder: to taste
- Ground coriander: to taste
- Cayenne pepper: to taste
- Salt: to taste
3
Slice the onion into strips, salt it and let it sit for a couple of minutes. Slice the tomatoes, cucumbers, iceberg lettuce, and cabbage into strips. Mix all the vegetables together, add the smelt and part of the sauce.
- Red onion: 150 g
- Salt: to taste
- Tomatoes: 150 g
- Cucumbers: 150 g
- Iceberg lettuce: 150 g
- White cabbage: 150 g
- Smelt: 300 g
- Greek yoghurt: 250 g
4
Spread sauce inside the pita, add salad, and heat in the grill or oven at 220 degrees for 30-60 seconds. Add some cilantro and serve immediately.
- Greek yoghurt: 250 g
- Cilantro: 20 g