The Shawarma Shop was a New Sudbury shawarma restaurant until earlier this year when they closed their doors to the public. As far as a shawarma goes in Greater Sudbury this was by far the best place to have one.
The middle eastern dish is wildly popular in parts of Ontario including Ottawa and Toronto. The dish is made differently throughout some parts of the world however the Lebanese cuisine is one of the more delicious versions of the sandwich or plate.
@trendingsudbury Drop your favourite shawarma topping below! #tahiti #sudbury #sudburyontario #shawarma ♬ Thot Shit – Megan Thee Stallion
The Shawarma Shop said good bye to Sudbury but before they ended they gave us a little treat. If you have ever tasted the superb shawarma that they created you would certainly remember the great tasting garlic sauce they made.
This garlic sauce was home made and gave you a nice taste while mowing down on the sandwich. This is why we are so happy to reveal to our readers the recipe which was provided on facebook of not only the garlic sauce but also the harissa hot sauce.
If you are fiending for some of that sauce for your homemade concoctions then check them out below.
Harissa Hot Sauce
1/2 teaspoon dried mint
1/2 teaspoon caraway seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cumin
1 teaspoon salt
1 tablespoon extra virgin olive oil
5 garlic cloves
6 yellow hot peppers
2 scotch bonnet peppers
2 red bell peppers
1 lemon juiced
2 tablespoons vegetable oil
Boil scotch bonnet peppers, yellow hot peppers (with stems on), and garlic cloves. Bring to a boil for 3 minutes.
Chop red bell pepper in half, grill back of pepper on open flame until skin is completely black. Once black, place in ziplock bag and keep closed to allow peppers to steam.
Cut stems and seeds out of hot peppers. (remove majority of seeds).
After allowing it to steam in step 3 – remove the majority of the black off of bell peppers (some can stay it adds flavour).
Add all the ingredients except the olive oil in to the food processor and pulse until smooth. After smooth, add olive oil and pulse again only for a couple of seconds to blend in olive oil.
Add 100ml of vinegar to sauce once finished.
Famous Garlic Sauce
10 garlic cloves
250 ml egg whites
1 tablespoon salt
3 tablespoons vinegar
4 cups of canola oil
Combine all ingredients except canola oil into food processor.
Process for 30-45 seconds or until garlic is minced.
Add oil very slowly from squeeze bottle into the mixture in the processor while it continuously spins.
Vegan Famous Garlic Sauce
1 cup garlic cloves
2 teaspoons salt
3 cups canola oil
1/2 cup lemon juice
Cut garlic in half lengthwise.
Combine salt and garlic into food processor, process until finely minced.
While still on, add 1-2 tablespoons oil, then stop to push down off sides. Turn back on and repeat this step, combine until creamy.
Once garlic looks creamy, alternate slowly pouring 1/2 cup oil and lemon juice until oil/lemon juice is incorporated.
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