Jewish shoarma

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Shoarma is one of my favorite meaty meals. I loved it, since my first trip to Egypt. What I am showing you here today is shoarma made Jewish way. Why Jewish? Well, I’ve got a Jewish friend from and she gave me that recipe, telling me that it was brought to Europe by some Jewish immigrants in the 19th century and has been used untill nowadays. Still, not many people know that flavor. It isn’t typical shoarma you can order at the kebab restaurant somewhere in the streets. I know because I am a big fan of kebab, kabob, shoarma and such. This one tastes bit different. The quantity and variety of spices used here, make this meal Jewish. The amount of spices can look intimidating, but at the end it is worth it. Trust me. In the original recipe it should be served inside warm pita bread, but I used whole wheat pasta and some left-over beans.

*In the photo, you can see a greeny, thick drink. It is a smoothie, a liquid salad, vitamin bomb. Great, tasty drink made by my sister. Maybe I will post recipe for it in my next post. 🙂

Recipe for shoarma (take your attention to spices!):

– 500g of chicken breast,
– oil to fry,
– 3 crushed garlic cloves or 3 teaspoon of dried garlic
– 1 teaspoon of ground cinammon,
– 1 teaspoon of ground cardamom,
– 1 teaspoon of ground coliander,
– 1/2 teaspoon of ground nutmeg,
– 1/2 teaspon of fine cloves,
– 1 teaspoon of paprika,
– 2 teaspoon of dried onion,
– 1 teaspoon of cumin
– 1/2 teaspoon of salt
– 1/2 teaspoon of black pepper

Garlic sauce recipe:

– 3 tablespoons of natural yoghurt,
– 3 teaspoons of mayonaise
– 1 teaspoon of lemon juice
– 1 teaspoon of dried garlic

Like my friend Tabitha says – Beteavon! (bon appetit)


Kidney beans Mediterranean way – hearty yet light, easy meal


It’s been so long since my last post that even weather changed dramatically. 🙂
Four months ago was cold and rainy and now we have really, really hot summer here in Poland.
In regards to weather it is wiser to choose meals that are light and easy for your stomach and digestive system. Someting that will provide you major nutritional elements without overeating. If you have ever read about vegetarians’ diet, you probably know that kidney beans are one of their protein source. That’s right. Vegetarian wisdom says that plant proteins are lighter and easier to digest than those coming from animals. Great alternative for hot and heavy days. Kidney beans are like super-food. They contain a lot of vitamins and minerals (e.g. magnesium, potassium) that are crucial for your heart. Kidney beans are great source of fibre, which helps you feel fuller and supress your after-meal cravings. Fiber also helps you stabilize your blood sugar levels. Let the facts speak for themselves. Kidney beans were found in the royal tombs of ancient Egypt. Greeks and Romans ate them. Tribes from Old Testament like Babylonians and Jews based their diet on legumes.

*Interesting fact: Main source of energy for ancient soldiers and warriors came from legumes and bread, not from meat.

Mediterranean kidney beans meal:


– 1 can of red/white beans, can be both mixed (if you are ”all natural” you can buy dry beans in a store and leave them to soak in water overnight, it is somehow less expensive as well)
– few, freshly boiled potatoes,
– 2 garlic cloves,
– 1 or 2 onions,
– French baguette – fresh or baked
– 2 teaspoons of apple vinegar
– a pinch of thyme, basil, oregano, salt and black pepper to taste (I like my meal hot and spicy so I use it a lot)
– a table spoon of good quality olive-oil

Wash and cook your potatoes untill soft. Pour out the water and smash potatoes untill creamy, make a puree (I use blender for that). On a pan, medium-heat pour some olive oil and add finely chopped onion. Fry untill onion is shiny. Add some smashed garlic cloves. Fry for 2-3 minutes on low heat. Enjoy that beautiful aroma. Turn of the heat and cover on top. Open a can of kidney beans, pour out the water. Add onions and garlic to the potatoes you made. Add spices and apple vinegar. Stirr well with fork. At the end, add beans, mix and stir. Add some olive oil to make it more moist. Serve with warm baguette. Tastes amazing!