With Israeli salad and garlicky yogurt sauce
Shawarma, a Middle Eastern meat preparation, is seasoned with a heady combination of warming spices. In this vegetarian version, New York City–based recipe developer Laura Rege provides the opportunity to create a DIY shawarma blend, though you can purchase a pre-made mix as well (use 3 ¾ teaspoons of the store-bought variety). Rege recommends buying organic carrots. “I don’t peel them, I just scrub them well to get the dirt off,” she says. They get roasted until golden, then piled onto whole-wheat pita breads and accompanied by chopped salad and a garlicky carrot top–yogurt sauce. If serving as an hors d’oeuvre, cut into quarters.
Directions
Step 1
Preheat oven to 425 degrees F. Make the shawarma spice mix: In a small bowl, combine the paprika, coriander, cumin, cinnamon, and cayenne pepper. If using a store-bought blend, skip this step.
Step 2
Cut green tops off carrots and set aside for the yogurt. Thoroughly scrub outside of carrots to remove any dirt. Cut each carrot crosswise into approximately 1 to 1½-inch pieces. On a rimmed baking sheet, toss carrots with 3 tablespoons olive oil and the shawarma spice mix. Roast carrots, tossing halfway through, until golden and caramelized in places, about 30 minutes.
Step 3
Meanwhile, remove leaves from carrot tops and wash and dry thoroughly. Measure ½ cup of the greens and then place them in a food processor (save any remaining greens for another recipe). Add the yogurt, 2 tablespoons olive oil, lemon juice, garlic, and ¼ cup water. Process until combined and smooth, about 30 seconds. Season with salt and pepper.
Step 4
In a medium bowl, combine cucumber, romaine, tomatoes, onion, and mint.
Step 5
Top pitas with roasted carrots, chopped salad, and carrot top sauce.