Veggie Shawarma

DSC00071
Veggie Shawarma

This little recipe is just a follow up of my awesome story “The Con Artist”. I hope you read it, because the following recipe is going to make a lot of sense; well, at least, I hope so. You see, when we grew up in the unforgiving world of Rock’n’Roll fueled, penny less like many in the city of Rennes, administrative Capital of Brittany ( we all know Quimper is the real one!), we young Bretons had to treat each other once in a while. As I am writing these words, I noticed that a little red zig-zag appeared underneath the noun; this aggravates me greatly! Anyhow, it also appear to happen for the word “Zigzag” … Sigh! We drank bear during concerts and gigs and yet, we didn’t go to the temptation of “Mr Mc”… If we were lucky enough to have a few credits left, we went to the Lebanese, the Turks or even the Greeks for a soaking Shawarma. There was many different names for it, especially on St Anne’s square, our hunting ground, but we didn’t care… Our left wing upbringing made us all friends… 22 Francs for a Shawarma or a Djeros? Big money then for the poor, but we valued what was good to us!

unnamed
St Annes’ Square- Rennes ( Photo Credit Cousin Julien Gillet)

Some of us even dedicated a song to the jolly sandwich, Harvey and brother Gael… Good times really! I decided to do a vegetarian version as I am off meat for some personal reasons, I hope you like it!

DSC00019 - Copy.JPG
Les Roufles

For The Chickpeas:

  • 200g of organic cooked chick peas
  • 1 small red onion chopped
  • 1 clove of garlic
  • Few leaves of fresh mint
  • Black pepper
  • A pinch of Fleur de Sel
  • 1/2 a lemon juice

Gently blitz all the ingredients in a blender, not too much! You need a bit of texture there…

DSC00006
Blitz the ingredients

For The Dressing…

  • Two large tbsp of kefir yogurt
  •  Olive oil
  • Fleur de sel
  • Fresh mint
  • Black pepper
  • 1/2 a lemon
DSC00013.JPG
Mint and yogurt dressing

For The Dough:

  • 100 g of chestnut flour
  • 100 g of Buckwheat flour
  • Salt
  • olive oil
  • Water
DSC00020.JPG
Chestnut and Buckwheat Flour

Mix the dough with the two flours, with salt and water and let it rest… Now, you need too look at your chick pea mix, ready to fry…

DSC00008
Chick pea mix

So, all the ingredients are ready, this is how it goes…

DSC00021
All the ingredients…

First, make little cakes with the chick pea mix and fry with olive oil… Set aside when done…

DSC00044
Frying the chick pea mix

Et voila once cooked…

DSC00048
Fried chick pea cakes

Pour the dough on a very hot pan cake pan and spread gently, the Breton way…

DSC00028
A gentle spread

The dough should start to look like this, after a couple of tosses…

DSC00039
Ready to serve

Lay some fresh leaves first, then a bit of dressing, the wee chick pea cakes then and a bit more minty dressing…

DSC00057
Dressed and all…

An extra bit for the road…

DSC00065
The final compo…

Since things have changed and that I do not have the lip for meat anymore – especially lamb- I hope you will enjoy this recipe, revisited and from times gone by… Our hearts were in the right place… So were our livers!

DSC00071
Veggie Shawarma

Keep Well and Eat Happy…

Slán Tamall,

Franck

 

 

 

 

 

6 thoughts on “Veggie Shawarma

  1. Looks worth a try.
    [What i remember of the ‘shoarma’ i got in the eastern mediterranean is the overwhelming (read: overpowering) smell and taste of coriander.

      1. Hey Franck, i honestly did not try to correct your spelling, this is how i saw it spelled (in English) over there and (in Dutch) over here.
        Dutch wikipedia says:
        Shoarma (Arabisch: شاورما, Hebreeuws: שווארמה)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s