Saudi Arabia for to long so today I made some. I spent a lot of time trying to figure out how to get as close as possible to the ones there and I pretty much nailed it. I used this chicken seasoning from Jeff Mauro of FN. Delicious! I broiled the chicken and sliced. Slathered yogurt garlic sauce on a nice fresh Toufayan flatbread, Layered on the chicken and topped with long thin spears of dill pickle, cucumber, roma tomatoes, sliced red onion, parsley leaves and because some of the shawarma stand used a few French fries I did too. I think it was the Afghanis but it might have been the Egyptians. Drizzled on more garlic sauce, folded and wrapped in tin foil. Pretty darn close to what I used to get and made me really happy. I'm a happy girl.https://www.copymethat.com/r/VqQqIp0/chicken-shawarma-wrap/
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I have been craving a chicken shawarama like I used to get in
- Thread starter orchid
- Start date
I based the garlic yogurt sauce on this recipe. Really good but I
need to figure out how to get the garlic flavor without the bitter. Any ideas?
https://www.copymethat.com/r/Q1AKsHj/yogurt-garlic-sauce/
need to figure out how to get the garlic flavor without the bitter. Any ideas?
https://www.copymethat.com/r/Q1AKsHj/yogurt-garlic-sauce/
What a great day! I love days that you can prepare food, and not only make you feel happy, but
also bring up special memories. What a fun day you had! Thanks for sharing!
Only idea I have is to remove the inside of the garlic stem. That can be bitter. Many times it is light green in color. I have heard of soaking the garlic in water, but I have never done that.
Happy Saturday!
Barb
also bring up special memories. What a fun day you had! Thanks for sharing!
Only idea I have is to remove the inside of the garlic stem. That can be bitter. Many times it is light green in color. I have heard of soaking the garlic in water, but I have never done that.
Happy Saturday!
Barb
You can try this fromCook's Illustrated to mellow your garlic: more. . .
From Cook's Illustrated:
Want to mellow raw garlic's harsh bite? Just a few minutes in the microwave will do the trick.
Many cooks like to temper the harsh bite of raw garlic before adding it to foods like pesto, hummus, and salad dressing—but there’s no end to the suggestions for how to do that. We tested four methods: blanching whole cloves in milk for 5 minutes, blanching them in water for 5 minutes, microwaving the cloves until warmed through, and toasting them in their skins in a dry skillet until lightly browned.
Both forms of blanching worked equally well, as did microwaving. Toasting was the least effective in mellowing out garlic’s taste. Here’s why: Garlic’s sharpness is caused by a sulfur-containing molecule called allicin. Allicin is produced through an enzymatic reaction by the enzyme alliinase, only after the cell walls of the garlic are damaged during cutting or chopping. To deactivate alliinase, you must raise the clove’s temperature to 140 degrees or above—which both microwaving and blanching accomplished (the type of liquid used is irrelevant). With light toasting, only the outer layers of the cloves got sufficiently hot to turn alliinase inert.
For simplicity’s sake, we prefer heating garlic cloves in the microwave to blanching them. Microwave the cloves in a small bowl for 2 to 3 minutes, or until warm to the touch but not cooked.
https://www.cooksillustrated.com/how_tos/6583-taking-the-bite-out-of-garlic
From Cook's Illustrated:
Want to mellow raw garlic's harsh bite? Just a few minutes in the microwave will do the trick.
Many cooks like to temper the harsh bite of raw garlic before adding it to foods like pesto, hummus, and salad dressing—but there’s no end to the suggestions for how to do that. We tested four methods: blanching whole cloves in milk for 5 minutes, blanching them in water for 5 minutes, microwaving the cloves until warmed through, and toasting them in their skins in a dry skillet until lightly browned.
Both forms of blanching worked equally well, as did microwaving. Toasting was the least effective in mellowing out garlic’s taste. Here’s why: Garlic’s sharpness is caused by a sulfur-containing molecule called allicin. Allicin is produced through an enzymatic reaction by the enzyme alliinase, only after the cell walls of the garlic are damaged during cutting or chopping. To deactivate alliinase, you must raise the clove’s temperature to 140 degrees or above—which both microwaving and blanching accomplished (the type of liquid used is irrelevant). With light toasting, only the outer layers of the cloves got sufficiently hot to turn alliinase inert.
For simplicity’s sake, we prefer heating garlic cloves in the microwave to blanching them. Microwave the cloves in a small bowl for 2 to 3 minutes, or until warm to the touch but not cooked.
https://www.cooksillustrated.com/how_tos/6583-taking-the-bite-out-of-garlic
Exactly. The recipe I used for shawarma had a garlic sauce and she poaches the garlic
in milk to tone it down. I'll post the link of a user who tried the method and she was a bit tiffed that the sauce didn't emulsify as easily as the recipe indicated. However, she managed to get it perfect in the end.
I shy away from garlic 99% of the time, so I skipped over this shawarma condiment.
in milk to tone it down. I'll post the link of a user who tried the method and she was a bit tiffed that the sauce didn't emulsify as easily as the recipe indicated. However, she managed to get it perfect in the end.
I shy away from garlic 99% of the time, so I skipped over this shawarma condiment.
Garlic Sauce (Toum) from Soframiz
http://www.mission-food.com/2016/10/soframiz-chicken-shawarma-with-garlic.html
http://www.mission-food.com/2016/10/soframiz-chicken-shawarma-with-garlic.html
Okay. Garlic and I are just never going to see eye to taste-bud. I tried making toum
blanching the garlic cloves in milk for 5 minutes using the microwave. So basically I DOUBLED the methods to tame garlic's bite.
Processed it with the lemon juice/olive oil emulsification and still don't like it.
I can live with that.
blanching the garlic cloves in milk for 5 minutes using the microwave. So basically I DOUBLED the methods to tame garlic's bite.
Processed it with the lemon juice/olive oil emulsification and still don't like it.
I can live with that.
I can handle garlic powder because Lar puts a light sprinkling on steaks along
with pepper and a few other spices. It's mostly the fresh bite that bites me. That's why I though the poaching method would work. But apparently, it's also mass as well...too many fresh cloves is too many for me, regardless of whether they are tempered.
with pepper and a few other spices. It's mostly the fresh bite that bites me. That's why I though the poaching method would work. But apparently, it's also mass as well...too many fresh cloves is too many for me, regardless of whether they are tempered.