Our Homemade Shawarma!!!
Ingredients:
-
1 kg tenderloin cut in slices for
shawarma
-
400 gr of fat sheep (optional)
-
2 big onions roughly chopped
-
5 garlic pieces roughly chopped
-
2 tbsp shawarma spices
-
Bay
leaves, cloves and cinnamon sticks
-
½ cup of red wine
-
½ cup of vinegar
-
½ cup of lemon juice
-
½ cup of olive oil
-
1 tsp of salt
-
1
tsp of nutmeg
-
3
to 4 grains of mastic “misk” crushed in to powder
-
1
orange peel
-
1
lemon peel
-
1
mandarin peel
1-
Mix the meat, fat, garlic, onions, bay
leaves, cloves & cinnamon stick with the orange, lemon & mandarin peel
then set aside.
2-
Dilute the wine, vinegar, lemon juice,
olive oil, shawarma spices, nutmeg, mastic & salt. Add this mixture on the
meat and keep refrigerated over night.
3-
Move the meat to a non sticking pan (with
the fat if used) add on top tomato slices and bake it in the oven while mixing
it from time to time to avoid drying.
Tips:
-
The Shawarma is served with Tahini sauce
on the side and Arabic or Pytta bread.
-
The quality of tahini is very important
look out for pale rather than dark.
-
Also you can prepare as side dishes in 4
different bowls: some chopped tomatoes, parsley, pickles and sliced onion with
sumac.
Tahini Sauce:
Called in Arabic “Taratour”, it is a must have
sauce next to Falafel, fried fish & all kinds of fried vegetables:
Eggplant, cauliflower, courgettes …
It is very simple to make:
-
1 cup of tahini
-
2 garlic cloves
-
Drinking water
-
Salt
-
1 lemon juice
-
Fresh chopped parsley for decoration (optional)
1-
In a bowl mix together tahini and some
water to have the consistency of yogurt. Then add the garlic & salt crushed
in puree and blend.
2-
Add the Lemon juice to the mixture. Mix
and adjust according 2 taste.
3-
Add the chopped parsley on the tahini
sauce and keep it in the refrigerator until needed
Sahtein!!!!
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