Black Garlic Kitchen

Black Garlic Shawarma Wrap

Vegetarian halloumi cheese wrap with a Black Garlic shawarma spice blend paste and sauce.

black garlic Shawarma wrap

Prep: 30 mins + marinating | Cook: 4 mins | Serves: 2 | V

Ingredients

For the Shawarma Paste:

  • Zest of 1 lemon
  • 2 cloves white garlic – crushed
  • 1 tbsp Black Garlic Paste
  • 2 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper
  • 3 tsp olive oil
 
  • 225g block of vegetarian halloumi – cut into thin slices 
 
For the Shawarma Sauce

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 clove white garlic – crushed
  • 1 tbsp Black Garlic Paste
  • 6 cloves Black Garlic – sliced
  • 1½ tsp dried mint
  • 1 tsp Black Garlic Sugar or caster sugar
  • 1½ tsp sumac
  • Freshly ground black pepper
 
For the Salad
 
  • ½ cucumber – diced
  • ½ red onion – peeled and finely chopped
  • 2 tomatoes – diced
 
  • Olive oil for frying
 
  • 2 – 4 large soft tortilla wraps

Method

  • Place all the ingredients for the shawarma paste in a bowl and whisk together. Transfer the paste to a shallow non-metallic dish. Add the vegetarian halloumi slices; coat the slices in the paste. Cover the dish and put in the refrigerator for 24 hours to marinate.
  • When ready to serve, make the shawarma sauce – mix all the shawarma sauce ingredients together. Taste for seasoning. Set aside.
  • For the salad – mix all the salad ingredients together.
  • Heat a little olive oil in a frying pan. Remove the marinated vegetarian halloumi from the shawarma paste. Fry each slice of vegetarian halloumi for 2 minutes on one side then turn and fry for a further 2 minutes on the other side until golden.
 

To Assemble: spread a little shawarma sauce over a tortilla wrap, add slices of fried vegetarian halloumi along the bottom, add a little salad on top. Fold the bottom edge of the tortilla wrap towards the centre. Fold the sides of the tortilla wrap into the centre. Roll the tortilla wrap to the end tucking in any filling which leaks out. Spread a little more shawarma sauce at the end of the wrap to help seal it.

Another Serving Suggestion: fill pitta pockets with the shawarma sauce, salad and fried vegetarian halloumi or use BGK’s Black Garlic Flatbread shaped into a cone, fill with the same mixture. Add BGK’s Black Garlic Seasoned Roasted Chickpeas for texture.

Top Tip: as halloumi is salty there is no need to add any extra salt.

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