Prepare The Bastard for 150 ÅãC immediately and bring a pan of water to a boil. Meanwhile, peel the celeriac into 1-inch slices and place the celeriac slices in the boiling water for 7 to 10 minutes. Then let them cool for a while.
Once the celeriac has let off steam, mix the sunflower oil with the shoarma seasoning. Using most of it, spread the celeriac, using the rest during grilling to coat. Halve the onion and slide the convex side onto the spit. Next, thread the celeriac slices onto the spit and finish again with the other half of the onion, sliding it with the cutting edge toward the celeriac.
How to cook
Grill the celeriac on the spit for 1 1/2 to 2 hours, allowing it to cook and caramelize, and brush with some mixture of the shoarma seasoning and sunflower oil every half hour.
Meanwhile, heat the red wine vinegar with the sugar until absorbed into the vinegar and allow to cool slightly. Dice the tomatoes and cucumber, cut the red onion in half and slice half into thin slices. Mix the tomatoes, cucumber and onion with the vinegar-sugar mixture and sprinkle with some salt, and pepper. Pour in the olive oil and stir well.
Mix the cottage cheese with the mayonnaise, garlic, parsley and lemon juice for a tasty garlic sauce.
Place the pita rolls on The Bastard, at 150 °C indirectly, until they are lightly browned. Cut the rolls in half. Pass a knife along the celeriac and fill the buns with it. Top with the tomato-cucumber salad and garlic sauce. If desired, after passing the knife along the celeriac for the first time, you can hang the spit back to let the rest caramelize a little further.