Shawarma with funchose and shrimps
Prepare funchose, focusing on the manufacturer’s instructions on the package.
I cooked funchose for 2-3 minutes from the moment of boiling, then washed it with cold water and put it in a colander.
Peel the shrimp from the shell, remove the intestinal vein.
Fry in a tablespoon of vegetable oil for 1-2 minutes on each side.
Salt, sprinkle with oregano, sprinkle with lemon juice.
When cool, cut into pieces.
Cut the avocado into cubes and drizzle with lemon juice.
Dice fresh cucumber and sweet pepper.
Grind greens and hot peppers.
Combine vegetable slices, greens, shrimp and funchose in a bowl (for convenience, funchose can be cut with scissors).
Salt to taste, add sugar and lemon juice, pour in a couple of tablespoons of soy sauce and olive oil.
Put a lettuce leaf on a sheet of thin pita bread so that it does not become sour from the filling.
Put the filling on the salad and cover with a second leaf of lettuce.
Wrap the shawarma in an envelope and dry it on the grill.
See full recipe with ingredients
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