Showing posts with label pita bread. Show all posts
Showing posts with label pita bread. Show all posts
Sunday, September 1, 2013
Shawarma time - homemade and very lekker
I'm so late this week and apologizing for the delay. We have winter holidays and the kindergarten is closed; after almost 2 weeks at home, my three year old is missing her friends and is noticeably bored. I just hear her calling me all day and she wants to be carried around all day long. I'm so thankful for my husband being home and helping out, but both our patience is spent.
That's the best time for takeaways, but if it comes to takeaways here in Windhoek, the choice is very poor, beside the unsatisfying taste.
We have lots of different chicken and burger takeaways, Italian and Chinese and that's mostly it. There is a new place, that just opened a few weeks ago and is actually selling Döner Kebabs, but the last time we were there to try it out, the whole shop was full of smoke. I'm sure, we will give it an other try, but for now we decided on homemade.
This are moments, I really miss Berlin or Cape Town and the fabulous takeaway places, where you can get Döner, Shawarma and Co.
Berlin of course, as the hometown of the famous Döner Kebab, had the most amazing places you can imagine. Additionally I was living in Tiergarten Moabit, a suburb with mainly Turkish and Arabic population, so needless to say I was sitting at the source. From greengrocer, baker to the butcher, I had the best culinary experience from the Middle-east world right on my doorstep.
But that's far away now and I decided to try it myself. I'm not sure I can call them Shawarmas though, but let say it's my take.
We had them actually twice that week, once with lamb and once with beef.
Lamb was definitely the big winner. Even though I took lamb chops, not the best cut for that purpose, but it was more than delicious. And the dogs were happy about the leftovers hanging on the bones.
The beef was o k a y, but somehow it wasn't as satisfying as the lamb. I don't know, if the meat seasoning didn't work that well, or maybe I've cut the meat to thick, somehow we were missing something.
The pita bread was the second time head and shoulders better, for one thing because I managed to overbake them the first time by not sticking to the recommended backing time, for another thing the dough was resting for four days in the fridge and the flour had enough time to develop.
We'll definitely have that dish more often and next time, I will try to stick more to the original ingredients like tabbouleh and hummus (chickpeas are already bought).
But for now, we were more than happy about the outcome of my first homemade Shawarmas.
That's the best time for takeaways, but if it comes to takeaways here in Windhoek, the choice is very poor, beside the unsatisfying taste.
We have lots of different chicken and burger takeaways, Italian and Chinese and that's mostly it. There is a new place, that just opened a few weeks ago and is actually selling Döner Kebabs, but the last time we were there to try it out, the whole shop was full of smoke. I'm sure, we will give it an other try, but for now we decided on homemade.
This are moments, I really miss Berlin or Cape Town and the fabulous takeaway places, where you can get Döner, Shawarma and Co.
Berlin of course, as the hometown of the famous Döner Kebab, had the most amazing places you can imagine. Additionally I was living in Tiergarten Moabit, a suburb with mainly Turkish and Arabic population, so needless to say I was sitting at the source. From greengrocer, baker to the butcher, I had the best culinary experience from the Middle-east world right on my doorstep.
But that's far away now and I decided to try it myself. I'm not sure I can call them Shawarmas though, but let say it's my take.
We had them actually twice that week, once with lamb and once with beef.
Lamb was definitely the big winner. Even though I took lamb chops, not the best cut for that purpose, but it was more than delicious. And the dogs were happy about the leftovers hanging on the bones.
The beef was o k a y, but somehow it wasn't as satisfying as the lamb. I don't know, if the meat seasoning didn't work that well, or maybe I've cut the meat to thick, somehow we were missing something.
The pita bread was the second time head and shoulders better, for one thing because I managed to overbake them the first time by not sticking to the recommended backing time, for another thing the dough was resting for four days in the fridge and the flour had enough time to develop.
We'll definitely have that dish more often and next time, I will try to stick more to the original ingredients like tabbouleh and hummus (chickpeas are already bought).
But for now, we were more than happy about the outcome of my first homemade Shawarmas.
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