Savory Gnarly Celeriac Shawarma That'll Wow Your Taste Buds

Try this gnarly celeriac shawarma for a savory twist that will wow your taste buds with rich flavors and a delightful crunch.

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Prep Time 15

Cook Time 30

Dough Resting Time 10

Total Time 55

Servings: 4 servings

Course: Uncategorized

Cuisine: Middle Eastern

Calories: 270

Ingredients Equipment Method Nutrition Notes

Ingredients

Celeriac Shawarma Ingredients

1 large celeriac peel and chopped
2 tablespoons shawarma paste
2 tablespoons olive oil for coating
1 cup red cabbage thinly sliced
to taste red wine vinegar for quick pickling
2 cups self-raising flour for flatbreads
1 cup water for dough
to taste jalapeños for garnish
4 tablespoons houmous for serving
1 handful fresh coriander for garnish

Equipment

Oven
Mixing Bowl
Baking tray
Non-stick Skillet
Knife
cutting board

Method

Steps

Preheat the oven to 220°C (425°F).
Peel and chop the celeriac into even-sized chunks, about 2.5 cm in diameter, and toss with shawarma paste and olive oil.
Spread the seasoned celeriac onto a baking tray in a single layer and roast for 25-30 minutes, stirring halfway.
While roasting, thinly slice the red cabbage and drizzle with red wine vinegar to quick pickle.
Combine self-raising flour with enough water in a mixing bowl to create a smooth dough, then knead for 5 minutes.
Cook each rolled-out flatbread in a heated non-stick skillet for 1-2 minutes per side until golden.
Assemble the shawarma by filling a flatbread with roasted celeriac, quick-pickled cabbage, jalapeños, and houmous.
Garnish with chopped coriander and serve warm.

Nutrition

Serving: 1servingCalories: 270kcalCarbohydrates: 38gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This dish is perfect for a festive meal, showcasing a delightful combination of flavors and textures.

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