ChefSafaa Saada
How to Make Meat Shawarma Crepes
Who says meat shawarma is only delicious in Arabic bread? Try making this meat shawarma recipe in a crepe, and you are sure to love it.
Ingredients for the Crepe Batter:
1 cup sifted flour
1 cup liquid milk
1 egg
2 tablespoons melted butter or oil
A pinch of salt
A pinch of black pepper
How to Prepare the Crepe Batter:
Blend the ingredients well in an electric blender.
Heat a nonstick pan and wipe it with an oiled paper towel... Add a little of the crepe batter and swirl the pan in a circular motion so the batter spreads evenly and the circle is of uniform thickness.
When the crepe starts to turn a little golden, flip it to the other side so it can take on some color as well.
You can fill the crepes with any filling you like, whether chicken, meat, or sausage.
This crepe batter recipe can also be used to make sweet crepes with chocolate and strawberries, or any fruit you have on hand and prefer.
Recipe and method for making meat shawarma crepes from a friend and cook on the Sho Tabeghin Today site:
Safaa Saada
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Ingredients
Start here, then move straight into the method.
- You can fill the crepe with any filling you like—chicken, meat, or sausage.
- You can also use this crepe batter recipe to make sweet crepes with chocolate and strawberries, or with any fruit you have available and prefer.
Method
Follow the cooking sequence without leaving the page.
- Cut the shawarma meat into thin slices (about 400 g), place in a bowl and season with salt, black pepper, 1 teaspoon cumin and 1 teaspoon paprika or shawarma spice; add 2 cloves garlic, crushed, 2 tablespoons olive oil and the juice of half a lemon, mix well and let it absorb the marinade 10–15 minutes.Timers: 15 min
- In a wide skillet over medium heat heat 1 tablespoon oil, then add sliced onion (optional) and sauté until softened; add the seasoned meat slices and stir continuously until cooked through and the edges are browned (about 6–8 minutes).Timers: 8 min
- After the meat is cooked, add an extra pinch of shawarma spice or a mix of cumin and paprika, and if needed 1 teaspoon water or lemon juice to make a light sauce; cook for one more minute to let the flavors meld.
- Prepare the crepes according to the recipe above: cook each crepe in a nonstick pan until golden on both sides and set aside, keeping warm.
- To assemble, place 2–3 tablespoons of shawarma meat in the center of each crepe, add sliced pickles, chopped parsley, tomato slices and lettuce if you like, and spread garlic sauce or thinned tahini or garlic yogurt to taste.
- Roll the crepe tightly into a roll or sandwich and return it to a hot pan without oil for 1–2 minutes per side until it holds together and gets a light browning.Timers: 2 min
- Serve the meat shawarma crepes hot with garlic sauce or tahini and sides like pickles, fries or a salad.
- When the crepe develops a light reddish color, flip it to the other side and cook until it develops color as well.
