الشاورما بصلصة الثوم الأس

1. Cook the rice: In a pot over medium heat, add the rice, peas, salt, and vegetable stock cube. Add water as directed and cook until the rice is tender.

3. Prepare the salad: Chop the cucumber, cherry tomatoes, and shallot onion into small pieces. Add olive oil, salt, and vegetable spices, and mix well.

In a frying pan over medium heat, brown the shawarma.

4. Prepare the sauce: In a small bowl, mix the Greek yogurt, labneh, black garlic, salt, and water, stirring until smooth.

5. Serve: On a serving plate, place the rice, add the chicken shawarma on top, and arrange the salad on the side. Finally, drizzle the black garlic sauce on top or on the side as desired.