Ingredients

Instructions

  1. Prep sumac salad: Thin-slice onion; toss with lemon juice (and sumac if available). Leave to soften 10 min. Later, add diced cucumber, tomatoes, parsley, and black pepper.
  2. Prepare paneer: Preheat oven to 425°F (220°C). Pat paneer dry. Peel into ribbons with a Y-peeler or slice into thin batons.
  3. Coat paneer: Toss paneer gently with yogurt and olive oil, then sprinkle with the spice mix (cumin, coriander, paprika, garlic powder, cinnamon, pepper). Toss until evenly coated.
  4. Bake: Spread paneer in a single layer on a parchment-lined tray. Bake for 10–14 min until edges are golden and browned spots appear.
  5. Sauce: Mix yogurt, minced garlic, lemon juice, pepper, and optional tahini.
  6. Assemble: Warm pita bread or wraps. Spread garlic yogurt, add lettuce, salad, and pile on the crispy paneer. Roll up and serve warm.

Plating & Garnishing

  • Base: An open or half-wrapped pita showing layers of crispy paneer, salad, and sauce.
  • Finish: A drizzle of garlic yogurt sauce and a sprinkle of sumac for color.

Safety & Quality: Paneer holds its shape well when baked and doesn’t melt, making it ideal for these crispy shawarma ribbons. For the best texture, serve immediately after baking while it is still warm and crispy.