I made the NYT Chicken Schwarma recipe you've all been touting and...
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Anonymous
| Finally did this recipe and I have to report that it really is good. The best part were the carrots and eggplant that I tossed in - my DH went back for seconds, then thirds! |
Anonymous
| Made this last week and it was meh. I travel a lot in the middle east bad was really excited, but ended up disappointed. My persona friend told me this was a ‘white people’ shawarma recipe. Instead I made something similar tonight but address green yogurt to the marinade. NOW, it tastes like shawarma!! So good. |
Anonymous
| Meant to say my Persian friend! |
Anonymous
Shawarma isn't really a Persian dish. I lived there and never had it. |
Anonymous
[b] It’s not but they have shawarma, I’ve also been to Iran. Shawarma is all over the Middle East |
Anonymous
-Lebanese home cook. |
Anonymous
[b] Uhhhhh thanks for your contribution??? I’ve been to Lebanon and this recipe tastes nothing like shish tawook or shawarma, so I’m not sure what you’re eye rolling about!! |
Anonymous
Do you mean Greek yogurt? |
Anonymous
Nobody cares our kids love it. Nobody is trying to be authentic. |
Anonymous
Then use the recipes set out by your grandmother or whomever was the cook in your family. Certainly you didn’t need the NYT, a popular American newspaper, to tell you how to make shawarma. If you needed the newsflash: most ethnic food available in North America is pretty much an approximation. My DH is German, and I’ve been working on certain authentic recipes for YEARS. The way of raising animals, cuts of meat, and available spices are simply not the same. And no one would think German cuisine is that specific. This is aside from that everyone, everywhere, has a slightly different take on recipes, much less the regional interpretation and variances of those recipes. I have one recipe I’ve been trying to emulate for DH. I’ve found about 40 different recipes, all from the same region, but all very different. They use different cuts of meat, some use bread, some use eggs, some use milk, some use none of the other stuff other than meat and spices. They’re all quite different. They are all also “authentic”. So yeah, I wouldn’t be surprised that the NYT shawarma doesn’t taste like what you kiw, coming from a specific area and family in Lebanon. It probably tastes familiar enough to people here. |
Anonymous
| Who cares if it's authentic? It's tasty and everyone inhaled it! |
Anonymous
|
We love this recipe- I'm sure it's not totally authentic but kudos for creating a recipe this simple with this much flavor.
I start the marinade process in the morning- bake it in the evening, throw together accompaniments while it's in the oven. Easy and delicious. |
Anonymous
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I use this naan recipe, which is similar to pp’s flatbread, except it gives a little time to rise, which I find more flexible.
https://cooking.nytimes.com/recipes/1017747-meera-sodhas-naan For a veg version, paneer is nice, but chickpeas also work well, with cauliflower and potatoes. |
Anonymous
| Has anyone tried this recipe with fish? I've made it with chicken a number of times but I'm not trying to eat more fish. Can you marinate fish like you would chicken? Would you grill it or bake it? |
Anonymous
haha should say that I AM trying to eat more fish |