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Chicken Shawarma Sandwich with Lebanese Cream
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Ingredients
- Chicken breasts1 kg
- minced garlic1 tsp
- ghee or oil1 tbsp ghee or 2 tbsp oil
- cream or Lebanese creamto taste
- kaizer rolls4 rolls
- thyme, red pepper, and curryto taste
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 560, protein 56, fat 20, carbs 38, fiber 2, sugar 4
Original steps
- Slice the raw chicken into thin, small pieces and add the minced garlic and ghee or oil; season with thyme, red pepper, and 1 tsp of curry.
- Place in a pot over low heat until the liquid evaporates, adding a little water if necessary until cooked through.
- Stir the cream with a wooden spoon, pour it over the chicken, and mix well; then leave over low heat for approximately 5 minutes while stirring.
- Season with thyme, red pepper, and curry.
- Stuff into the serving bread.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking