One of the reasons, In my opinion, that Israeli cuisine is so popular is the convenience and the unmediated encounter with food.
Because between us, what’s more fun than holding a pita with both hands and devouring without restrained manners? Israeli street food, and other Israeli foods, such as Hummus or Shakshuka, provide a primordial pleasure – without inhibitions!
Yes, you can have your shawarma on a plate, but it’s just as if a traditional English had his tea in a disposable cup (heaven forbid)!
Israeli street food is messy, but that’s the fun about it – especially when you are hungry: Just grab your lunch in a pita, find a bench out there, play your favorite music, detach yourself from the hustle and bustle of the street and enjoy 🙂
In the Israeli street-food triangle, Falafel and Sabich embrace the base on both sides, while Shawarma adorns the top vertex.
Recently there is an opinion that the essential thing in shawarma is the seasoning (which can sometimes be an excuse for the dubious quality of the meat).
But this is not the case!
For Gad, my son, who switched to veganism long before I did, weaning from lamb-fat in his shawarma was a challenge.
Seasoning is indeed a necessary condition – but certainly not enough. In addition to the taste and smell, it is essential that the meat is thinly sliced, crispy on the one hand, and has an “Al Dente” texture on the other.
While the taste and smell of lamb meat and fat cannot (yet) be reproduced, we surely have a decent substitute for the rest.
We start with Yuba wings cut sideways to create pieces similar to shawarma, both in shape, thickness, and meaty texture; We then add thin slices of tofu and king oyster mushrooms that contribute to the crispiness.
Roasting the shawarma in the oven with olive oil, onions, garlic, and plenty of seasoning yields the best result – one that resembles the original dish the most.
Serve in a pita or tortilla with hummus, tahini, and your favorite toppings and enjoy, knowing that you contribute to eradicating the animal-food industry.
Enjoy and allow the tahini to drip… 😜 ❤️
- 3 Pita or three 25cm diameter Tortilla
- 50 grams dried yuba wings
- 100 grams firm tofu
- 100 grams king oyster mushrooms
- 1 onion cut in halves and finely sliced
- 3-5 cloves garlic If you are a garlic fan, like me, throw in some more
- ⅓ cup olive oil
- 3 tbsp Shawarma Seasoning Blend or to taste, a recipe is bellow
- 1 tsp paprika
- 1/2-3/4 tsp salt to taste
- Preheat oven to 200 degrees Celsius.
- Place the Yuba in a medium bowl, pour boiling water to cover. Cover and wait 5 minutes.
- Slice the mushrooms into thin slices.
- Slice the tofu into very thin slices, preferably with a mandolin with a 1.5 cm wide cutting disc. (It is also possible with a vegetable peeler or with a sharp knife)
- Drain the yuba, rinse it well with cold water, strain again and squeeze well. Then, cut the Yuba wings sideways (see image).
- Line a large pan with baking paper, place yuba, tofu, mushrooms, onions, and garlic cloves on the pan.
- Add seasoning blend, sweet paprika, salt and olive oil and mix well; arrange the ingredients evenly over the pan.
- Place in the hot oven and bake for 20-30 minutes; After 10-15 minutes, stir and continue to roast for another 10-15 minutes until brown and crispy.
For serving in a Tortilla
- Heat the tortillas according to the manufacturer's instructions.
- Spread some Hummus on half of the tortilla; then, place shawarma on top of the Hummus; now place fried eggplant and salad; You may also add some fries; sprinkle with chopped parsley drizzle tahini and a little Amba sauce.
- Fold one side of the tortilla; next, start rolling from the side closest to you.
- Serve with more tahini, Amba Sauce, and, if desired, fried eggplant and some more fries.
For Serving In a Pita
- Cut the top edge of only one side of the pita – to form a kind of pocket.
- Spread some hummus on both sides of the pita.
- שAdd 2-3 tablespoons of shawarma (fill about 1/3 pita), add salad and eggplant, next, add a few more tablespoons of shawarma; If desired, add some fries and more fried eggplant. Finally, sprinkle chopped parsley, drizzle with tahini, and, if desired, a little more Amba Sauce.
- Serve with tahini on the side, and if you like more Amba Sauce.
- Transfer all ingredients to a small box or jar. Close and shake well.