SHAWARMA SEASONING
Saturday, May 10th, 2008
INGREDIENTS
625 GR ALL SPICE POWDER
120 GR CUMIN POWDER
85 GR CINNAMON POWDER
85 GR CORIANDER POWDER
85 GR CARDAMON POWDER
COMBINE ALL INGREDIENTS AND MIX WELL.
Archive for May, 2008
BEEF SHAWARMA
Saturday, May 10th, 2008
INGREDIENTS
5 KG BEEF TOPSIDE
700 GR BEEF FAT FROM TRIMMING
200 GR CHOPPED ONIONS
300 GR SLICED LEMON WITH SKIN
500 ML RED VINEGAR
80 GR SALT
80 GR SHAWARMA SEASONING
20 GR GARLIC PASTE
3 PCS BAY LEAVES
METHOD OF PREPARATION
WIX WELL ALL INGREDIENTS, EXCEPT THE MEAT AND THE FAT.
MARINATE THE MEAT AND THE FAT FOR AT LEAST 36 HOURS.
PLACE MEAT AND FAT LAYER BY LAYER ON A SHAWARMA SKEWER
IN THE SHAPE OF A UPSIDE DOWN PYRAMIDE.
SERVE WITH SMALL FLOUR TORTILLAS OR ARABIC BREAD
MINT YOGHURT OR TARATOUR SAUCE
ONION, TOMATO AND PARSLEY SALAD.
