Egyptian Shawarma
by butterflydog

from NY, US

1 lb filet mignon ( beef )
1 1/2 tsp bohar ( allspice )
1 tsp sumac.
1/4 tsp pepper
1 TB oil.
2 medium tomatoes.
1 small onion
Tahini sauce: (sesame-seed sauce)
Makes two cups
1 cup tahini paste (sesame seed paste)
4 garlic cloves, minced
Salt to taste
juice of two lemons (6 tablespoons)
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon olive oil, if desired

Egyptian street food, many, many recipes using chicken, lamb or goat meat too

Slice meat on a bias very thin. Then slice into julienne strips. Mix together all the dry spices and sprinkle on top of the meat. Add the oil and stir. Cover and refrigerate for at least one hour. Heat a frying pan or wok. When hot add a little oil and heat.

When hot, add some of the meat to form a single layer, so it is not crowded in the pan Continue to fry on the hottest heat possible, and turn the meat over so it cooks quite quickly. About 2 minutes. Remove and place on a dish.

Repeat until all the meat is cooked. Add to the pan the onions and tomatoes, cook for 1/2 minute. Add the already cooked meat. Mix completely. Serve, on bread with some tahina.

Tahini sauce:
Combine tahini paste, garlic, lemon juice and salt in blender or food processor. Process until smooth. Gradually blend in water for desired consistency. Mixture should be thick for a dip and thin for a topping. Turn into a small bowl. Stir in parsley. For dips, press finger in center of dip. Fill indentation with olive oil. If sauce is to be used as a topping, leave plain.

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