Shawarma with fish and mushrooms

From one thin cut sheet of pita bread you get 4 shawarma. We start by marinating the carrots, it will take 10 minutes to get a spicy taste. First, cut the peeled root crops with a scraper knife, pour the orange shavings into a small glass bowl.

We pass a large garlic clove through the press. Pour 1 teaspoon of herbes de Provence mixture into a bowl.

We cut one onion into rings, put it in a pan, pour 3 tablespoons of vegetable oil. When the onion turns golden, pour the carrots with hot olive oil. Throw the onion rings into the bowl too. We do not add sugar, the sweetness of carrots is enough. We measure out a third of a teaspoon of salt and a teaspoon of table vinegar. Mix all the contents of the bowl, leave to marinate at room temperature.

We clean the second onion, pierce it with a blender along with the cut fish fillet. Minced hake salt to taste.

Put the minced fish in a pan, pour 2 tablespoons of refined olive oil. Stew minced meat on low heat under a lid for 10 minutes, then keep on medium heat for another 5-7 minutes without a lid. There will be no liquid left in the minced fish, so the shawarma will not soak.

We put minced fish on the pita rectangle, without touching the edges of the sheet.

Next comes the carrot layer, covering the entire minced meat. Next, pour out the small pickled mushrooms.

We turn the sheet of pita bread into a tube, then fill the edges inward.

Heat the pan, put the shawarma seam down. We lift each shawarma with a fork and push a tiny piece of butter under it. Shawarma is fried over medium heat - 20-30 seconds on each side. Butter provides the shawarma with a tender crust. If vegetable oil is used for frying, the crust will be tougher.

Shawarma with minced fish, pickled mushrooms and spicy carrots can be served hot or cold.
Enjoy your meal!