Turkish Bread Filled with Shoarma
Try this Turkish bread filled with shoarma, mushrooms and pointed pepper. Great to start or end the weekend.
1 Turkish loaf
2 Red onions
250 g Mushrooms
2 Pointed peppers
400 g Pork strips (unseasoned)
1 Sachet of Mix for Shoarma or 30g
2 Tbsp olive oil
100 g Grated cheese
Preheat the oven to 200 ° C, as indicated on the bread packaging.
Cut the red onions roughly into cubes and the mushrooms into slices. Halve the pointed peppers, remove the seeds and cut into strips.
Heat the olive oil in a pan and fry the red onions until translucent. Add the pork strips, the mushrooms and the Mix for Shoarma. Fry the pork strips golden brown for about 5 minutes. Finally add the pointed peppers and fry for 2 minutes.
Cut the bread open horizontally in its entirety and divide the shoarma mixture over the bread. Sprinkle the grated cheese over the mixture. Place the top of the bread on the shoarma mixture and bake the filled Turkish bread in a preheated oven for about 10 minutes.
Cut the bread into 4 or 8 slices. Serve the filled bread with garlic sauce.