Seasonings for shawarma. Essential seasonings to make a good shawarma

Seasonings for Shawarma
Who doesn't like shawarma? A fundamental thing about shawarma is its seasonings!
I always bring a little spice from Israel to cook chicken in the oven in the Israeli taste, or fish, or meat... and how not? The Shawarma we love so much....
Friends and acquaintances who come to my house say to me: 'Merav, is it possible to make delicious shawrama with the spices we have here in Brazil? homemade from there, such a special flavor and, incredible as it may seem, I found all the ingredients here, in various spice stores and, thus, I assembled my own shawarma seasonings, very close to the flavors of imported seasonings!
Obviously, I went running to make a shawarma, to make sure they were perfect....
I am very happy to share this joy with you, because I am sure it will be useful and make life easier in this sense...
Seasonings for Shawarma
Philadelphia
His origin is from New Orleans, in the United States, and he is a mixture of herbs and condiments to season meats and chickens. In shawarma it gives a very special flavor.
Yemeni chawayaj for soup
Its origin is from Yemen and it is used to season meat soups. Adding this seasoning to the philadelpha seasoning in shawarma results in a very typical flavor of Israeli shawarma.
Philadelphia seasoning
Ingredients (for approx. 120 grams of spice which is 7-8 servings - from my shawarma recipe in shawarma class):*
4 tbsp of sweet paprika (80 grams)
⅕ tsp cayenne pepper
3 tsp yellow mustard seed (12 grams)
1 tsp celery seed (2 grams)
1 tsp of dried oregano
1 ½ tsp of dried onion (3 grams) (better not powdered)
1 tsp garlic powder
½ tsp caraway seed (kumel)
½ tsp cardamom
1 tsp of salt
1 ½ tsp of sugar
*All the seasonings that you find ground can be bought already ground except the dehydrated onion, which has more flavor in flakes, and the yellow mustard seeds, which go whole, without grinding, in the seasoning mix.
Method of preparation
The seasonings that you found whole - grind well, with an electric spice grinder or with a manual one (except mustard).
Put these seasonings in a container and add the other seasonings and also the yellow mustard in grains. Mix with a spoon until uniform.
Store the seasoning in the refrigerator - if you are going to use it in a few days, and in the freezer, if you want to keep it longer, so that it does not lose its quality.
Yemeni Chawaij Seasoning for Soup
Ingredients (for approx. 4-5 servings - from my shawarma class recipe):
⅕ tsp cardamom powder
¼ tsp powdered cloves
1 shallow tbsp coarsely ground black pepper (can be fine too) (8 grams)
1½ tbsp well ground cumin (21 grams)
2 tbsp turmeric powder (24 grams)
Method of preparation
Place the seasonings in a container and mix with a spoon until uniform.
Store the seasoning in the refrigerator - if you are going to use it in a few days, and in the freezer, if you want to keep it longer, so that it does not lose its quality.
Enjoy!!!
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