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Shish Tawook Pita with Hummus

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Tender, juicy chicken tawook is rolled inside pita bread along with hummus, pickles and pickled turnips. A traditional Lebanese street food recipe.

Whenever we order Lebanese takeout, my boys always ordered a beef shawarma or chicken tawook pita sandwich. Since you all loved the beef shawarma pita sandwich recipe so much I decided it was due time to tell you how to make a Lebanese Shish Tawook Pita!

The star of this dish is tender, juicy chicken tawook. We prepare this at least one or two nights a week and serve it with Syrian rice pilaf, over a salad or wrapped in pitas.

Sheet-Pan-Lebanese-Shish-Tawook-Chicken-Recipe

What is Shish Tawook?

Shish tawook (or tawouk) is a traditional Middle Eastern street food of marinated chicken shish kebab typically grilled. While my family descends from Syria it is widely eaten in Turkey, Azerbaijan, Lebanon, Egypt, Jordan, Syria, Palestine, Iraq, and Israel.

To make Lebanese chicken tawook, you simply marinate chicken breast cubes in lemon juice, garlic, olive, and salt. Then, you can either pan-fry it, skewer and grill it or bake it in the oven.

Once you have your chicken prepared or while it’s cooking, it’s time to assemble the other ingredients that will go inside the pita. The options here are limitless but I love to add creamy hummus, red onion, pickles, tomatoes, and pickled turnips.

Other great toppings would be Greek tzatziki sauce or tahini sauce.

Easy Hummus Recipe - a traditional Lebanese appetizer dip recipe

Should I Make Homemade Hummus or Use Store-Bought?

Either work! In general, you’ll have more flavor using homemade hummus but store-bought works too. My Great Aunt Vieve taught me how to make the most incredible, easy hummus recipe which is usually my go-to.

What Are Pickled Turnips?

If you’re not familiar, pickled turnips are a customary pickle of the Middle East., They are crunchy, tangy and vinegary with just the tiniest bit. They taste delicious served on gyros, kebabs, falafel, salads and more.

Where Can I Buy Pickled Turnips?

They are available online or you will find in most large grocery stores and international markets.

Once the pita is tightly wrapped, simply slice in half to serve. If you want to enjoy later, wrap tightly in plastic wrap or foil. They will stay good up to one day.


What Variations Can I Make to this Sandwich?

The options are limitless. You can omit the chicken entirely and pack full with crispy veggies or even a greek salad. Another option is to swap out the chicken for beef shawarma.

No forks required.

Lebanese Chicken Tawook Pita with Hummus

Tender, juicy chicken tawook is rolled inside pita bread along with hummus, pickles and pickled turnips. A traditional Lebanese street food recipe.

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Course: Lunch, Main, Main Course, Sandwich

Cuisine: Lebanese, middle eastern

Keyword: chicken, hummus, pita sandwich

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

Calories: 442kcal

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Ingredients:

  • 4 large pita bread white or flour
  • 1 cup hummus store-bought or homemade
  • 4 servings shish tawook chicken prepared according to recipe
  • 1/2 cup tomato slices
  • 1/2 cup red onion thinly sliced
  • 12 dill pickle slices
  • 1/4 cup pickled turnips optional

Instructions:

  • Working one at a time, lay pita on a plate or a piece of wax paper. Spread 1/4 cup of hummus in the center of the pita then top with 1 serving of the chicken, tomato slices, onion slices, pickle slices and pickled turnips.

  • Starting at the bottom, carefully fold the bottom of the pita bread over the top of the meat and other toppings. Roll tightly until pita is formed (no need to tuck in the sides.) Slice in half to serve.

Nutrition Facts:

Serving: 1sandwich | Calories: 442kcal | Carbohydrates: 47g | Protein: 40g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 75mg | Sodium: 1609mg | Potassium: 314mg | Fiber: 6g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 2mg

Similar Recipes:

For more Lebanese recipes, check out my Pinterest board!



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I’ve been making my easy wild blueberry chia jam on REPEAT during this quarantin…

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I’ve been making my easy wild blueberry chia jam on REPEAT during this quarantine. It’s a cinch to make (not like grandmas jams😅) & has no added sugar (unless you choose to add some which is A-OK 👌). PB&Js are also a staple during this quarantine 😂


w i l d b l u e b e r r y c h i a j a m
1 cup frozen wild blueberries
1/4 cup unsweetened applesauce
1 Tbsp chia seeds
Juice of half a small lemon
Optional: 2-3 tsp maple syrup or honey
Combine chia seeds & apple juice & let sit for 10-15 minutes. Meanwhile, add blueberries to a small sauce pot & cook over medium heat until blueberries start to burst, about 5 min. Mash with a spatula or fork while you continue cooking another minute or two. Remove from heat & immediately stir in apple chia mixture plus lemon juice. Mix well. Let sit a few minutes to continue thickening.



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Bakers and Gardeners Seek Guidance and Community Online

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Somewhere amid the polarization that’s playing itself out on social media — a critical and impossible-to-ignore schism between those privileged to ride out the coronavirus pandemic with from-home work and enriching activities, and vulnerable communities struggling for even the most basic of resources — there is an optimistic narrative. Fractured and isolated as Americans may be as we shelter in place, some of us are seeking, and finding, solace in each other, virtually. 

This has been especially evident in the masses of first-time bakers and gardeners taking to Instagram and Twitter. Yes, there’s been a backlash against perceived flour, yeast, and seed hoarders as those commodities continue to be difficult to procure after spikes in sales. But there’s also been a concurrent surge of goodwill as novices attempting to forge deeper relationships with their co-shut-ins and whatever bits of nature they can access, reach out to each other online.

“We’re becoming more capable with technology, we are finding new ways to connect with our neighbors, and all of this can be a way in which we can make sense of this pandemic,” says Roxane Cohen Silver, a psychology professor at the University of California, Irvine. And it’s working to the benefit of those on both sides of the equation: the ones who need guidance, and the ones who have it to offer.

Help for New Bakers

Some Internet denizens have sought help from professional chefs. A recent tweet from Nigella Lawson, for example, suggested using leftover potato-boiling water to incorporate into bread dough for better texture and rise, and got over 6,000 retweets and more than 52,000 likes. Other would-be bakers have turned to less-vaunted sources, like Oklahoma City resident Matthew Broberg-Moffitt, a business writer and former counselor who once trained as a chef. 

Just as COVID-19 began driving Americans indoors, Broberg-Moffitt offered to answer “simple baking questions” for his 6,000-plus Twitter followers. He got dozens of requests: for gluten-free cookie recipes, suggestions for alternatives to scarce yeast, advice on what to do when the dough doesn’t rise, an explanation of the difference between whole wheat and white flours, and tips for making bread turn out less dense.

“I believe there’s some kind of collective consciousness that’s looking to fulfill an unmet need, and many people associate that with baking,” Broberg-Moffitt says. “I’m really amazed at how many people are trying it.”

Demystifying Bread Baking

One of those people is Shannon Hall, a stay-at-home mom of three in Cincinnati who says she’s always been fascinated but intimidated by the number of steps it takes to produce a loaf of bread. But when schools closed, she says she “longed for a bit of comfort for myself and my children,” and decided to take Broberg-Moffitt up on his offer. 

“He gave me a simple bread recipe to follow” from King Arthur Flour, Hall says, one that the company claims is the “easiest loaf of bread you’ll ever bake.” She read and re-read the directions, checked back in with Broberg-Moffitt several times for moral and practical support, then “followed the recipe diligently.” When it didn’t turn out the way she’d hoped, she vowed never to bake again. She’s since reconsidered, though. She’s waiting for a rolling pin she ordered to arrive in the mail and gearing up to try a simpler baking task: homemade biscuits, the thought of which, she says, “makes me smile.”

Broberg-Moffitt, too, derives happiness from his exchanges with Hall and other bakers he’s coached, many of whom follow up with him after their initial efforts to show him what they’ve accomplished on their own. “I know people enjoy getting a personal response rather than Googling a question,” he says, but “I also enjoy trying to be a positive, encouraging presence. I’m a caregiver, so my needs are being met when I can fulfill that role.”

Where does he turn when he’s the one needing inspiration? The King Arthur Flour website, Divas Can Cook, and Sally’s Baking Addiction.

Pizzas and Pitas

Ehab Bander, a tech designer in San Francisco, has taken baking classes a couple of times but put off testing his new-found knowledge, in part because baking still seemed like “a bit of a mystery: If you do one step wrong you’ll mess it up. I definitely had fear,” he says. When coronavirus led to the closing of local bakeries and forced him, his wife and their twin 8-year-old daughters to stay home, he found “the flour in the pantry was just staring at me.” 

Rather than simply staring back, Bander put the flour to use, making pizza dough. “It was a great way to share something with my kids, and we didn’t have to [go out] at a time when we need to be hunkering down for safety,” he says. His impulse has been to turn to YouTube for guidance, which he’s been scouring for a pita recipe to spark memories of his childhood in Lebanon. And gearing up to whip up a sourdough starter for the first time (thanks to the national dearth of yeast), he’s thinking of signing up for an Instagram class to “make sure I don’t mess it up.”





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Der Tod des Empedokles/The Death of Empedocles (1987) – Danièle Huillet, Jean-Marie Straub

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The tragedy of the death of Empedocles, legislator in Ancient Greece.

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