Beef Shawarma with Tahini Sauce
Ingredients
- About 1 kg veal
Tahini sauce
- 1 cup tahini
- 1 1/3 cups water
- 1/4 cup lemon juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
Meat marinade
- 4 large garlic cloves
- 1/4 cup olive oil
- 1/3 cup vinegar
- 1 tablespoon meat spices
- 1 tablespoon ground dry coriander
- 1/4 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 tablespoon salt
- 1 medium tomato
- 1/2 large green pepper
Garnishes
- 1 large onion
- 1/2 cup vinegar
- 3-5 tablespoons sumac
- About 1 cup parsley
- Lebanese bread or saj bread
- Pickles
Preparation
Cut the meat into thin longitudinal slices and set aside.
In a deep glass dish, combine garlic, olive oil, vinegar, meat spices, ground coriander, black pepper, turmeric, cinnamon, and salt. Mix well, add the meat pieces, stir until coated, cover, and refrigerate for several hours or overnight.
Heat a medium-sized skillet and cook the meat without the marinade over high heat until completely dry. Add the marinade mixture and 1 cup of water. Reduce heat and simmer until the meat is cooked, then increase heat to high and cook until dry.
Add the tomato and green pepper, stir over high heat for a few minutes until the pepper softens, then remove from heat and keep warm.
For the tahini sauce, place all ingredients in a deep bowl and whisk with a fork or hand whisk until smooth. If too thick, add more water and set aside.
Peel the onion, slice it thinly, place in a deep bowl, add vinegar, and let soak for about 10 minutes. Remove from vinegar before using.
To serve, open the bread loaves, spread with a little tahini sauce, add some shawarma meat, top with onion slices, sprinkle with sumac and parsley, wrap well, and serve with pickles.
