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Classic shawarma sauce

Classic Shawarma Sauce

A simple, delicious sauce for classic shawarma! This classic shawarma sauce isn't just for shawarma - it's quite versatile and works beautifully as a salad dressing or with meat or fish. It's made simply, from easy-to-find ingredients!

Natalia Tsybulskaya

Recipe author

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Composition / ingredients

Servings:

Ryazhenka (fermented baked milk)

150

Sour cream

Mayonnaise

Garlic

Khmeli-suneli

Salt

Sugar

Lemons

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 62 % 16 g

Carbohydrates 27 % 7 g

185 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 10 min

Step 1:

Gather all the ingredients. For a thick sauce that won't run, use high-fat dairy products - or, even better, homemade ones. The ryazhenka should be at least 4% fat, ideally 6%. The sour cream should be at least 30% - thick enough for a spoon to stand up in it. The mayonnaise is also best homemade; the store-bought kind does you no favors.
Step 2:

In the bowl you'll make the sauce in, stir the ryazhenka, sour cream, and mayonnaise together until smooth.
Step 3:

We only need the juice from the lemon, so you can use store-bought lemon juice if you like. If you're squeezing it straight from the lemon, wash the lemon first in very hot water - it'll give up much more juice that way. And make sure no seeds get into the sauce; a sieve will help here.
Step 4:

Salt the sauce to taste. I use plain sea salt, but you can use a seasoned salt as well, such as Adjika salt.
Step 5:

Add the sugar. In general, it's a good idea to add a little sugar to any dish you salt, for a more balanced flavor. Of course, not a heaping spoonful - just a pinch.
Step 6:

Add the minced garlic. I pressed it through a garlic press, but you can also mince it finely with a knife or grate it on a fine grater. If you don't have fresh garlic, use garlic powder, though the sauce is, of course, much tastier and better for you with fresh garlic.
Step 7:

Add the khmeli-suneli. This seasoning traditionally goes into the classic version of this sauce, but if you like, you can use utskho-suneli, dried or fresh herbs, or other herbs and seasonings to your taste. Mix until smooth and use for shawarma or for other dishes and salads.
Step 8:

The sauce comes out very thick, rich, and aromatic. Enjoy!