Tonight I made shawarma. It was pretty good. The lemon was a bit strong. “The juice of 1 lemon” is pretty subjective and I overestimated. It did soak for 24 hours and had certainly started to cure. It cooked up fine, tasted great, and I’ll be making it again. The spice mix came out like a really earthy curry (thanks cumin). I didn’t have the ingredients for the salad so it ended up being hummus, onion, cucumber, and pita. Solid meal, but overall it felt two-dimensional. Next time, I’ll make sure to have everything I need on hand.
I also made hummus without a recipe. This was exciting because, in the past, when I go off script it usually turns out poorly. Two things I did differently. First, I used the aquafaba. I will do this again. Second, I didn’t have any lemons so I used a splash of white wine vinegar. It worked. Next time I’ll go back to using lemons, but the fact that it worked was both surprising and encouraging.
Lastly, I made caesar dressing again. This time I tried using fish sauce instead of anchovy fillets. The irritating bit as with the hummus was my lack of lemon. So, I had to rely on white wine vinegar. I dialed up the worcestershire sauce because it’s so good. I also went for the commodity cheese. The green plastic tube, at first, didn’t look like it would work. I’ll drop it on a salad tomorrow and let you know. No lemon, cheaper cheese, and fish sauce. I’ll keep you posted.
It ended up decent. The fish sauce came through as fish sauce. It’s wasn’t bad, but certainly tasted not-quite-caesar. I think in a pinch, it’d work, but if you can actually get anchovies, do so. The wildcard is that I’m not sure if having lemon juice would’ve helped. In either case, I’ll stick to the anchovies.