You can’t get away with making shawarma with just ketchup or mayonnaise.
Of course, they also turn out delicious. But real shawarma requires a sauce, and one that complements not only the meat, but also the vegetables.
One that will highlight the taste of lavash, add piquancy and turn primitive products into an extraordinary dish.
Here are the recipes for the best shawarma sauces for every taste.
Classic shawarma sauce at home, step-by-step recipe with photos
Do you want to make something delicious, quick and easy at home? Try this traditional, uncomplicated option that will remind you of the flavors they make at the tents. It is based on fermented baked milk + sour cream and mayonnaise. Suneli hops are used to add originality and uniqueness.
We will need:
- Ryazhenka – 50 ml
- Mayonnaise -50 ml
- Sour cream - 50 ml.
- Lemon - 1 tsp
- Salt - a pinch
- Sugar - 0.5 tsp.
- Khmeli-Suneli, curry - to taste
- Garlic - 2 cloves
- Paprika - to taste
Cooking method:
1. Take any bowl or any container, pour 50 ml of fermented baked milk into it, don’t be surprised, but this is exactly what is used, without kefir. Next is the same amount of mayonnaise. And of course, sour cream is also 50 ml, 15% is best.
2. Literally squeeze a couple of drops of lemon juice for aromatic taste.
3. Sugar and salt.
4. Then add suneli hops, there shouldn’t be a lot of it, but it must definitely be present.
Important! Be careful not to overdo it with spices; it’s better to add more to taste later.
6. Then pass the garlic through a garlic press. The aroma is truly breathtaking.
7. Mix everything. Turn on the “mixer effect” with your hands, quickly move everything carefully.
