Cooking 100 Hours Shawarma by VANZAI COOKING

Hi all. In this video, we cooked 1 shawarma for 100 hours.

Make sure that you have the bell turned on, so you will definitely not miss any of our videos!

#VANZAICOOKING #recipe #cooking

Hello everyone today we are going to cook an unrealistically long Shawarma presumably it will take 4 days to prepare it the first day let’s start it by marinating a whole chicken to do this take a pot of water and send in 6 tbsp of salt 6 tbsp of [Applause] sugar a mixture of peppers coriander and bay leaves [Applause] After that we sended the pan to the burner and boil for 15 minutes we leave this brine outside to cool and immerse the chicken so that the marinade completely covers [Applause] It we send this into the refrigerator for 3 days it’s necessary that this brine completely penetrates the chicken the second type of meat will be such a lay D cut we make incisions between each [Applause] Rib know my never Know after which we pass under the rib itself with a knife and completely cut it out by losing as little meat as [Applause] possible repeat this with all the remaining Edges done all the edges are removed the part of the cut that is thicker we cut and unfold so that the whole piece of meat turns out to be the same Thickness we turn the cut to the other Side and cut out the small bones remaining from the Spine and cut off any excess Fat for the marinate at the marker we collected a set of spices for the lamb pour this into a bowl also open up some homemade [Applause] AA and pour that into the bowl as well add a lot of Salt and pour in some oil now all you need to do is just mix it all [Applause] Up keep we transfer this all to the piece of meat and rub the marinade thoroughly with our Hands we roll this all up into a really dense roll [Applause] and transfer it to some food filp and seal the roll [Applause] [Applause] [Applause] tightly now we leave this in the refrigerator for 3 Days day two we decided to make one of my most favorite very long in cooking narar rub sauce it’s a pomegranate sauce to clean them quickly cut off the top of the Pomegranate now the white membranes are visible between the grains that’s exactly what you need to make the incisions on Them we open up the pot and Grut and now we just knock out the juicy seeds with a Tablespoon also these white membranes can interfere with the loss of the seeds we remove them as well We repeat the same thing with the rest of the Pomegranates We left with a lot of Juicy seeds we need to get the juice out of them so we just crushed [Applause] Them [Applause] Done now we put a SI on the saucepan and filter out all the Juice squeeze out the remaining juice from the grin with a Tablespoon Done we got the purest natural pomegranate juice we put this on the stove and wait until it boils after that we make the heating less than average so that the juice barely Bubbles and after about 6 hours it evaporates to such a state of syrup pour it into a Bowl after cooling the Nara sauce is completely ready day three three let’s start with carrots we’ve cut them in half then try to cut them into as thin slices as Possible then we chopped them into thin Straws Done we transfer the sliced carrots into a bowl and salt them and carefully rub it around with their hands so that the carrot releases its Juices let’s crush a garlic head then peel a couple of cloves crush them and grind them into the bowl throw them in there here are a couple of pinches of sugar put a saucepan on the stove and pour some oil into it a mixture of peppers with peas in a

Mortar grind that into the powder let’s set it into the oil this includes margarum turmeric ground coriander and mustard peas we heat the spices in oil so that they reveal their flavor to the maximum and pour them into the carrots now mix it up now we just need to add some apple

Cider vinegar mix for one more time and put this all into the jar We live this to marinade for one day in the refrigerator with the main sauce let’s squeeze out some mayonnaise cfir and a sour cream into a bowl for spices add some hot pepper Curry seasoning Hops sunelli and salt finally chop up some Dill Crush some garlic and dice finally add to the sauce and mix it up Well the sauce is ready now let’s take some cabbage and cut it in half and finally chop It transferred to a bowl we’ll need it for Tomorrow and the last thing we need to do for today is make some pita bread pour some flour into a bowl add salt pour in a little bit of oil and some boiling water knead the dough first with a spoon and then with your hands dust the table with

Flour tear off part of the dough and roll it into a thin layer done now let’s chop some wood in order for the lavage to have the smell of smoke we will cook it on the [Applause] Campfire put some dry fuel in the oven and Ignite We install a large frying pan in the oven and spread the dough out on It meanwhile we roll out the next Piece bubbles begin to appear on the lavage bread so we turn it over And for another minute until it’s ready we send the next layer of dough onto the frying Pan after that we wrap it all in plastic wrap so that the Peter brid remain remains soft now we’ve got our fourth day at the largest day in terms of work the chicken has already been completely marinated and we will smoke it in a smoker we fill out the

Coal and we distribute it with a distributor then we take some wood chips from a fruit tree and scatter them on top of the coal And ignite it on one side the coal will gradually burn out and the smoke chips in this system should be enough for the whole day we soaked the chicken with paper towels it said that there was no moisture left on it we close the compartment with coal and we send the

Chicken itself to the second one smoke will pass right through it and by evening it will be super smoked that’s it let’s close the smoker potatoes will also go into our Sharma so we peel Them and got it first into some thick slices and then into cubes like french Fries done we light a good fire in the stove pour a lot of oil into the frying pan and Fry the potatoes stir it every couple of minutes so that they’re all golden all Over we put the finished potatoes on a Tray the third type of meat in our Shawarma will be beef namely beef cheeks it is necessary to thoroughly clean them from a very large number of Films done thoroughly salt pour some oil over it and rub that off into the cheeks first fry them on the gas grill for literally 2 Minutes and turn them over you need to get a good crust on them after that we put the pan on the stove and transfer the meat into It Pour some red wine on top put a spring of thyme in there and rosemary top up with water and cover with a lid we leave them to languish slowly for 4 hours and they’re ready in the gr we put a bowl for ignition fill it with coals Set Fire to the dry

Fuel and put the coals on to ignite we take out our lamb roll from the refrigerator which has been marinating for 3 days and cut it into pieces right in the Film [Applause] we put them on skewers so that the rolls do not unwind done the coals are already well lit put them onto the grill and distribute that’s it we’re going to start frying our shish [Applause] Kebabs that’s for 5 minutes and we turn over the skewers We put the readymade shish kebab on a Tray but of course such meat will not go into the charmo itself in the form of a kebab we remove it from the skewer and cut them into very thin Slices The slices are then transferred to a tray at a very low temperature our chicken was smoked all day and this girl is definitely ready it turned out very beautiful we take it out of the Smoker and we cut it up [Applause] too N finally chop the Chicken and send that over to the lamb now it’s time for the beef cheeks the meat has been languishing for a very long time so we don’t cut into It It simply tears into fibers and send the third type of meat to the tray tomatoes and cucumbers will also come from vegetables so we cut [Applause] Them so all the ingredi for our Shawarma which we’ve been preparing for 4 days already let’s finally assemble a shawarma we put the main sauce on the PE bread spread out the beef potato tomatoes for Juiciness and the super smoked chicken Meat we spread out some cucumbers cabbage Korean style Carrots pieces of lamb pour all this over with the Divine nerub sauce and roll up our [Applause] [Applause] Sharma now we just need to grill It done our Shawarma which we’ve been cooking for 4 days is completely ready let’s cut into It inside it turned out very beautiful well are we going to try it this is a very tasty Shawarma and in every bite you can feel the taste of each ingredient the lavage is not just store bought but soaked in the aroma of a campfire beef FIB with a slight

Aftertaste of wine super juicy smoked chicken and soft lamb slices with sweet pomegranate sauce it is just awesome and if this video gets 200,000 likes then we will continue on with this experiment write in the comments what else I can cook in 100 hours bye everybody I