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If you have a special bread machine or mixer, it's easy to knead everything. You need to get a crust like bread, so that it doesn't stick to the walls of the pot, so add more water or flour as needed.
Leave the crust to rise for 20 minutes, during which time heat the oven to maximum.
Spread thin sheets of the desired size, place them in the tray lined with flour or baking paper, let them rise for another 5 minutes. Put in the oven, at the highest level, for a few minutes, very few. They swell quickly, let them brown a little (check them on the bottom), take them out, prick them lightly with a fork and cover them with a towel to keep them soft, good to roll in saorma.
If you like crispy, stop covering them.
What is the healthiest way to eat a shaorma and how to eat it without gaining weight
The Romanians have fallen in love in recent years with seafood, Black Angus beef and cheeses with noble mold, but they would never give up the guilty pleasures. Foodstory.ro and nutritionist Mihaela Bilic present you the healthy variants of the most popular dishes, whether they are Romanian or imported, in a series entitled simply "What Romanians eat".
& ldquoSaorma has become for Romanians what is the sandwich with baguette and ham for the French, pizza for the Italians or the hamburger for the Americans. That is a complete and practical meal taken from the street corner & rdquo, he says nutritionist Mihaela Bilic, which also gives us some tips to keep in mind the next time we go to the fast food on the street corner.
Pay attention to the correct proportions between the ingredients:
& ldquoSaorma it is a nutritionally balanced product because it brings together all 3 groups of nutrients: sticky carbohydrates and potatoes, meat proteins and fats in sauce. Our only concern must be to respect the correct proportions between the ingredients, that is, not to exaggerate with the amount of potatoes and sauce. In general, saorma contains a fixed weight in terms of meat, we can "customize" it in terms of the type of sauces / salads. Avoid the "one-size-fits-all" version, which can double the number of calories without a real benefit to taste. "
Saorma, healthier than pastries
& ldquoA eating saorma from time to time (maximum 2 times / week) is a habit that has no negative effect on health or figure. It's definitely a better choice than pastries, snacks, chips and other snacks. Finally, the saorma is the portion of meat, bread and salad rolled in a sandwich instead of being placed on a plate. As long as we are stingy with sauces and potatoes, saorma can be a smart choice that takes into account the fast pace of daily life & rdquo.
How to eat saorma and not gain weight:
& ldquoSaorma can be a non-dangerous food for the figure if we limit ourselves to stick, meat and vegetables (pickles, lettuce, tomatoes, cabbage), without potatoes and sauce does not exceed 250-300cal / piece. For each tablespoon of sauce add 50cal and another 100 minimum for potatoes and you will quickly get one saorma of 600cal.
For an adult, eating a saorma with a drinking yogurt means having a correct, balanced meal, which keeps you in the village for 3-4 hours. Saorma is a fast food product that is prepared quickly, but should not be eaten quickly, on the run. It is not the fast food products that are unhealthy, but the large amount in which we consume them, the frequency with which we use them and the fact that we swallow them quickly, without enjoying them. & Rdquo
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400 gr flour
a teaspoon of salt
a teaspoon of sugar
2 tablespoons olive oil
200 ml of hot water
an envelope of dry yeast (if a ball is about the size of a ball)
an egg yolk
4 tablespoons milk
Put sugar, salt and yeast in warm water. Stir and add flour in the rain. Now you have to add the oil and mix until it becomes a homogeneous and non-sticky crust.
Put the dough in a bowl that is covered and leave at room temperature for an hour. After an hour, the dough almost doubles in size.
Now break the pieces of dough and spread them with a rolling pin. The sheets should be as thin as possible. Egg yolk is mixed with milk. Grease the glues with this composition and put them in the oven (they must be well heated).
Homemade shaorma is a dish as tasty and savory as the original product. At the same time, homemade shaorma is much healthier, being prepared with ingredients chosen, prepared and combined to your liking. It is ideal for lunch or weekends with family or friends.
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Homemade Shaorma it is a much safer and healthier alternative to the original product. In terms of its taste and flavor, they will certainly be at least as good as that of a city shaorma, if not even better.
Shaorma has long been an extremely sought after and consumed dish in our country. The product itself should not be harmful to health, but it depends very much on the quality and freshness of the ingredients used, as well as the hygiene conditions of the place and the person who prepares it. Also, the amount of sauces and glues used in its preparation have a say.
In your own kitchen you can choose and adjust the ingredients so that you get a tasty homemade shaorma, which is not a calorie bomb and which can be consumed with confidence by both children and adults.
Fasting Shaorma: a delicious recipe for all gourmets
Even if it is fasting, family meals do not have to be boring! If you enjoyed going out to a family shaorma from time to time, you should not be sad when you start fasting, because there are many recipes for fasting shaorma, some even healthier than the classic version.
Fasting Shaorma, without soy is a recipe based on vegetables and hummus, which you can prepare quickly and easily at any time, and if you want to prove your housewife talents, you can invite your friends to taste it.
Ingredients needed for a fasting shaorma:
For the preparation of the glue:
For the filling:
How do you prepare shaorma for fasting? In just a few simple steps, which surely any housewife has done in the past:
Mix all the ingredients in a bowl until you get a homogeneous composition. Then knead the dough well and leave it to rise for a few hours.
Divide it into two pieces and prepare the form of glue with the help of a twister. Put the two sticks in a baking tray for 3-4 minutes, on high heat.
First, wash and peel all the vegetables.
Zucchini, carrots and potatoes and onions cut into small cubes and place in a bowl. Grease a pan with oil and place these vegetables, then leave them in the oven for 30-40 minutes, until golden brown. Meanwhile, finely chop the cabbage, tomatoes, pickles and parsley. Add salt, pepper or paprika to taste.
After removing the vegetables from the oven, grease the two sticks with hummus or ketchup, depending on your preferences. To start, place the cooked vegetable mixture on the entire surface of the stick.
Then continue with the salad and fresh tomatoes, along with the pickles. Fold the glue, and your fasting shaorma is ready.