When I lived in Cairo, I used to eat Meat Shawarma from a Restaurant called Abu Haidar every single week. I couldn't get enough of the succulent meat and juicy buns, and so after leaving Egypt, it's been one of the foods I crave the most. Luckily my mother in law had a great recipe for meat shawarma that is practically identical to the one from this restaurant. It's just as succulent and flavourful, and really hits the spot. Make this and I guarantee you'll be doing it on the regular.
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Ingredients:
1kg of Beef or Lamb. Use a flavourful cut with a good amount of fat. Stewing meat works well but Ribeye, Chuck, or Beef ribs are best
50-100g Lamb fat or dry aged beef fat (optional, but highly recommended. Double if using lean meat)
3 Tbsp of Beef drippings or duck fat (in place of the lamb fat)
1 Tomato
1 Green Chilli (your preferred heat level)
12 Soft flour buns
Marinade:
2 Medium Onions
Zest of 1 Lemon
Zest of 1 Orange
5 Tbsp White Vinegar
2 Tsp Salt
1 Tsp Pepper
1/2 Tsp Sumac
1/2 Tsp Baharat (leave it out if you don't have it)
Tahini sauce:
150g Yoghurt
100g Tahina
100g Water
40g Lemon Juice
1/2 Tsp Salt
1/2 Tsp White Pepper
1/2 Tsp Cumin
1/2 Tsp Chilli Powder (Optional)
Onion and Parsley salads:
1 Red Onion
25g or small bunch of parsley
1/2 Tsp Salt
1 Tsp Sumac
26 сен 2024
