{"id":19512,"date":"2022-07-25T18:32:42","date_gmt":"2022-07-25T17:32:42","guid":{"rendered":"http:\/\/blackgarlickitchen.co.uk.servepreview.net\/?page_id=19512"},"modified":"2024-08-19T17:10:06","modified_gmt":"2024-08-19T16:10:06","slug":"black-garlic-shawarma-wrap","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-shawarma-wrap\/","title":{"rendered":"Black Garlic Shawarma Wrap"},"content":{"rendered":"\t\t

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Black Garlic Shawarma Wrap<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Vegetarian halloumi cheese wrap with a Black Garlic shawarma spice blend paste and sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Prep:<\/strong> 30 mins + marinating | Cook: <\/strong>4 mins | Serves: <\/strong>2 | V<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
For the Shawarma Paste:<\/b>

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Zest of 1 lemon<\/li>
2 cloves white garlic \u2013 crushed<\/li>
1 tbsp Black Garlic Paste<\/b><\/li>
2 tsp paprika<\/li>
1 tsp ground cumin<\/li>
\u00bd tsp ground coriander<\/li>
\u00bc tsp cayenne pepper<\/li>
3 tsp olive oil<\/li><\/ul><\/div>
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225g block of vegetarian halloumi \u2013 cut into thin slices\u00a0<\/li><\/ul><\/div>
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For the Shawarma Sauce<\/span><\/b>

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2 tbsp tahini<\/li>
1 tbsp lemon juice<\/li>
1 clove white garlic \u2013 crushed<\/li>
1 tbsp Black Garlic Paste<\/b><\/li>
6 cloves<\/b> Black Garlic<\/b> \u2013 sliced<\/li>
1\u00bd tsp dried mint<\/li>
1 tsp Black Garlic Sugar<\/b> or caster sugar<\/li>
1\u00bd tsp sumac<\/li>
Freshly ground black pepper<\/li><\/ul>
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For the Salad<\/b><\/div>
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\u00bd cucumber \u2013 diced<\/li>
\u00bd red onion \u2013 peeled and finely chopped<\/li>
2 tomatoes \u2013 diced<\/li><\/ul>
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Olive oil for frying<\/li><\/ul><\/div><\/div>
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2 – 4 large soft tortilla wraps<\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
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.<\/li>
When ready to serve, make the shawarma sauce – mix all the shawarma sauce ingredients together. Taste for seasoning. Set aside.<\/li>
For the salad – mix all the salad ingredients together.<\/li>
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.<\/li><\/ul>
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To Assemble:<\/b> 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.<\/span><\/p>
Another Serving Suggestion:<\/b> fill pitta pockets with the shawarma sauce, salad and fried vegetarian halloumi or use BGK’s Black Garlic Flatbread<\/u><\/b><\/a><\/span>\u00a0shaped into a cone, fill with the same mixture. Add BGK’s\u00a0Black Garlic Seasoned Roasted Chickpeas<\/u> <\/b><\/a><\/span>for texture.<\/span><\/p>
Top Tip: <\/b>as halloumi is salty there is no need to add any extra salt.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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