Classic Shawarma with Tahini Sauce
Ingredients
- About 1 kg veal meat
Tahini sauce
- 1 cup tahini
- 4/3 cup water
- 4/1 cup lemon juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 2/1 teaspoon ground cumin
Meat marinade
- 4 large garlic cloves
- 4/1 cup olive oil
- 3/1 cup vinegar
- 1 tablespoon meat spices
- 1 tablespoon ground dry coriander
- 4/1 teaspoon black pepper
- 2/1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 tablespoon salt
- 1 medium tomato
- 1/2 large green pepper
Serving components
- 1 large onion
- 1/2 cup vinegar
- 3-5 tablespoons sumac
- About 1 cup chopped parsley
- Loaves of Lebanese bread or saj bread
- Pickles
Preparation
Cut the meat into thin longitudinal slices and set aside.
In a deep glass dish, combine garlic, oil, vinegar, meat spices, ground dry coriander, black pepper, turmeric, cinnamon, and salt, mix well, add the meat pieces, stir until coated with the marinade, cover the dish, and refrigerate for several hours or overnight.
Heat a medium-sized pan, add the meat without the marinade, stir on high heat until completely dry, add the marinade mixture and 1 cup water, reduce heat, and cook on low until the meat is done, then stir on high heat until completely dry.
Add the tomato and green pepper slices, stir on high heat for a few minutes until the pepper wilts, remove the shawarma from heat, and keep warm.
For the tahini sauce, place all ingredients in a deep plate and whisk with a fork or hand whisk until the sauce forms, add more water if too thick, and set aside.
Peel the onion, cut into thin slices, place in a deep plate, add vinegar, let soak for about 10 minutes, and remove from vinegar before using in sandwiches.
For serving, open the bread loaves, brush with a little tahini sauce, add some shawarma meat, include some onion slices, sprinkle with sumac and parsley, wrap the bread around the shawarma securely, place in a serving dish, and enjoy, served with a variety of pickles.
