This Chicken Shawarma Pasta post closes out a week of Middle Eastern recipes. I hope you have enjoyed the recipes and learning about dishes that you may not have been familiar with. The week began with Chicken Shawarma, and then midweek, we all learned about the dessert known as Kunefe Kunafa Kanafeh. Each of these names owes itself to a different Country in the Middle East. This final post of this week is Italian Middle Eastern fusion. This recipe is a good example of using leftovers creatively. A quick meal but that does not mean lacking in flavor.
I made my pasta noodles from scratch but you can certainly buy fresh pasta or hard noodles. I used the leftover chicken and repeated a number of the spices in the sauce that I had originally spiced the chicken with. I added turmeric, cumin and coriander to the sauce I developed. The flavors are so good. This Chicken Shawarma Pasta recipe is also a great example that you do not have to have a lot of experience in the kitchen. I, literally, threw spices into my skillet – no measuring. The dish is also light even though it looks creamy. For my regular readers, you know I used coconut milk to get the creaminess without all the fat of cream.
To finish the dish, I used the vegetables I had in my fridge. I love to add spinach to my pastas. The green spinach and the yellow tomatoes add such good color and texture to the final plated dish. The flavors of this recipe were so unique. I am fairly sure that no one has ever seen this dish made.
- 2 1/2 cups semolina
- 3 eggs
- 2 tablespoons olive oil
- 4 - 6 tablespoons water
- As much chicken as you have left over.
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon coriander
- 3/4 cup of coconut milk
- 1 bunch spinach
- 12 yellow tomatoes
- 1 tablespoon olive oil
- Cojita cheese for garnish
- Place the flour, oil and eggs in the stand mixer.
- Add the water a teaspoon at a time until the dough comes together mostly.
- Pour on to a flour surface and start kneading the dough until the dough is formed.
- Wrap in plastic wrap and place in the fridge for 30 minutes.
- Remove the pasta from the fridge and cut into 4 or 5 equal pieces.
- Using your Kitchen Aid pasta attachment, begin by stretching the pasta.
- After stretching the dough, it is ready to be cut using the fettuccine attachment.
- Boil water in a double boiler. Drop in the pasta and cook for 2 - 3 minutes until al dente.
- In a skillet, heat the oil and add the spinach and tomatoes.
- Cook until the spinach is wilted and the tomatoes split open. Remove from pan and set aside.
- Heat the coconut milk in the same skillet. Add the spices and cook until the sauce reduces a little.
- Add back in the vegetables, the chicken and continue cooking.
- Add the cooked pasta and simmer for 2 minutes.
- Plate and top with the cojita cheese.
- Serve and enjoy!
The wilted spinach, roasted tomatoes and the spices added to the coconut milk.
The final plated Chicken Shawarma Pasta.