Shawarma with Northern Smelt

Description

Shawarma is a food for all occasions: you can take it with you on the road or pack it for your child's lunch at school, it's perfect for a quick snack, or to treat friends at an informal gathering. Moreover, this seemingly humble dish can easily be transformed into a culinary delight by simply swapping out a couple of ingredients. Our version features shawarma with tender Northern smelt. This unexpected twist helps showcase the fish in a new light. The smelt should be pan-fried and filleted, and as an accompaniment, use a salad of vegetables and a yogurt sauce, which helps balance the fish's richness.

Ingredients

• Smelt - 10 oz
• Olive Oil - 1 tablespoon
• Cucumbers - 5 oz
• Tomatoes - 5 oz
• Spanish onions - 5 oz
• White Cabbage - 5 oz
• Iceberg Lettuce - 5 oz
• Natural Yogurt - 10 oz
• Pickled Cauliflower - 5 oz
• Ground coriander - to taste
• Cayenne Pepper - to taste
• Curry - to taste
• Vegetable Oil - 0 fl oz
• Salt - to taste
• Cilantro - 0 oz
• Mild Chili Spice - 0 oz

Step by Step guide

Step 1

Season the smelt with salt and fry it whole in vegetable oil on both sides for 5–7 minutes. Allow it to cool, then remove the bones from the fish and break the meat into small pieces.

Step 2

Mix the yogurt with cilantro, chopped chili, garlic oil, curry, coriander, cayenne pepper, and salt.

Step 3

Slice the onion into thin strips, sprinkle with salt, and let it sit for a couple of minutes. Cut the tomatoes, cucumbers, iceberg lettuce, and cabbage into thin strips. Mix all the vegetables together, add the smelt, and a portion of the sauce.

Step 4

Spread sauce inside the pita, add salad, and warm it on the grill or in the oven at 430°F for 30 to 60 seconds. Add a bit of cilantro and serve immediately.

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