Sauerkraut with shawarma and yogurt garlicsauce

serves 3 to 4

Ingredients:

* 500g shawarma
* 500g sauerkraut
* 1 red paprika
* 1 small onion
* 1 spoon of curry powder
* 1 spoon of thyme
* 1 spoon of garlic powder
* Sea salt to taste

Yogurt garlicsauce:

* 500g Turkish Yogurt
* 5 garlic cloves
* Mint to taste
* 1 spoon lemon juice
* 1 teaspoon  cayenne powder
* Sea salt to taste
* Garlic powder to taste
* Sugar to taste

Preparation:

For the sauce:

Peel the garlic and use a garlic press to press the garlic into the yogurt. Add the mint, lemon juice, cayenne powder and stir well. Taste, if you don't like it add garlic powder, more salt, or sugar. Mix well and put in the fridge once you are satisfied.

For the sauerkraut:

A colleague of mine suggested me I tried shawarma in combination with sauerkraut. Sounds odd, but worked surprisingly well! Now on the the preparation!

Finely cut the onion and paprika. Stir-fry until the onion looks glassy. Add the shawarma. Stir fry until done. Now add the sauerkraut. Stir until the sauerkraut it mixed evenly. Now add the herbs and mix well. Make sure everything is blended well, and leave along on low heat for 1 to 2 minutes. Serve with fried potato parts, or wedges. I used ready to serve Tuscany potatoes, I only had to fry them.
I hope you like the dish and I hope to see you again soon.

Yours truly,

Mike

Shawarma Stroganoff

serves 4 to 6

Ingredients:

* 500g (pork) shawarma meat
* 1 green paprika
* 1 red paprika
* 1 yellow paprika
* 1 large onion
* 1 small can of tomato purée
* 125 ml cream

Preparation;

This is really easy to prepare, and pretty cheap too, but that doesn't go under for the taste!
Clean the paprika and cut them in slices. Cut the onion in half rings. Heat a pan and fry the meat for about 3 minutes. Add all the vegetables. Stir fry for about 3 minutes again. Now add the purée, and the cream. Mix well and let it cook until everything is done. Serve with bread, or fried potato wedges and/or (iceberg) lettuce. I really hope you enjoy your meal!

Yours truly,

Mike