RECIPE : PANEER SHAWERMA WRAP

I had tasted a Lebanese wrap in Cardiff, my uncle Prajesh Patel insisted that I should taste it. It had lamb in it , but I liked the taste of the overall wrap. Back home I was looking for a recipe that could replace the lamb and have the same taste.
I came across this recipe in Asha Khatau. I really liked Asha Khatau’s book “Exciting Cuisines of the world”, it has so many recipes all of them tastes authentic, she really knows her flavors and various cuisines. Sonia Di and my friend Parul recommended this book to me, just out of laziness I did not buy it for a long time, now I can’t get over this book, I still have lots to cook form it.

 

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INGREDIENTS:
[Serves 3]
200 grams panner
1 tbsp parsley
1/2 tbsp oregano leaves
1/2 tbsp chili flakes
1 tsp crushed black pepper
1 tsp chili powder
1 tbsp vinegar
1/2 lemon juice
2 tbsp tahini powder
3/4 cups thick curds
1 tbsp olive oil
salt to taste
METHOD:

Mix all the ingredients; leave them for marinating overnight or at least 4 hours. When you want to eat grill the panner, if you don’t have grill take a non stick pan, put on medium flame and put the panner pieces once brown take them out. Make sure you leave the juices, do not over cook the panner.

 

TO EAT:

Fill the panner in pita bread or a wrap, put Lebanese salad or pickled salad in it, with kalmanata olives, pickled green chili, hummus, tahini sauce, salsa, what ever you like.
You can change the combination according to your preference

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