Image: Oren Shalev
Culinary consultant: Chef Meirav Puritz
Ingredients and Preparation for 4/5 servings
Chicken and pepper shawarma
800 gr chicken breast
2 tsp yellow Hawaij
2 tsp sweet or hot paprika or both
A pinch of sea salt and a pinch of ground pepper
4 tsp olive oil
2 large onions, peeled
2 red peppers
2 green peppers
Preparation
Cut the chicken into thin strips and mix in a bowl with 1 tsp olive oil and the spice and leave on one side for a few minutes for the flavors to mesh (can be prepared in advance).
Slice the onions and peppers into thin strips and just before serving, heat 1 tsp olive oil in a frying pan, brown the onions and peppers and place them in a bowl. Brown the chicken strips in the same pan and put back the vegetables for another minute and take off the heat. Can also be prepared in a 200°C oven for 20 minutes.
Green wheat freekeh
2 cups washed freekeh wheat
5 cups water
A pinch of salt and a pinch of pepper
2 small peeled onions
4 roughly grated carrots
2 tsp olive oil
Preparation
Heat a small frying pan or saucepan (with a lid) and brown the onions and carrot in the olive oil, season, add the freekeh and water and bring to a boil. Lower the heat, cover and cook for 20 minutes.
Take off the heat and wait an additional 5-10 minutes with the lid on, then remove the lid and loosen up with a fork.
White cabbage and mint salad
1 thinly sliced fresh cabbage
Juice of 1 large lemon
Pinch of sea salt
Handful of fresh chopped mint
Mix all the ingredients together in a bowl and season to taste.
To serve
Place a cup of the hot cooked freekeh on a plate with half of the sautéed shawarma above or on the side with the cabbage salad on a separate plate.