Recipe
If you want to pretend you can
make a shawarma, here's a recipe for it, but again, it's not really
\"shawarma\" unless you cook it like one, so you can call this
pshedowarma if you want....
SHAWARMA
Serving Size : 8
2 pounds beef, lamb or chicken
very thinly sliced
Marinade: 1 cup yogurt
2 tablespoons lemon juice
4 cloves garlic -- minced
1/2 teaspoon hot pepper sauce
1 tablespoon vinegar
1 tablespoon onion -- finely minced
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon ground mace
1/2 teaspoon salt
Combine
all marinade ingredients. Add meat and marinate overnight. Place the
marinated meat in a barbeque cage and cook over hot coals for 15
minutes. Combine tahini (sesame paste), clove of garlic, lemon juice
and parsley until it is of a creamy texture, Add water if necessary.
Place the cooked meat, sliced tomatoes and onions in pita bread and
pour on the tahini mixture as desired.
NOTES : The cone of meat,
marinated in yogurt and seasoning, is layers upon layers of meat (lamb,
beef or chicken) place on a spit and topped off with an onion and
lemon. The spit is placed vertically in front of an open flame. As the
meat cooks it is turned. The shwarma chef takes his sharp knife in hand
and cuts off paper thin slices of cooked meat which drop into a waiting
tray below. The cooked meat, salad and yogurt or hot sauce are placed
in the pocket of pita bread or on a long toasted roll.
Subject: SHAWARMA...!!! 
Wed Nov 26, 2008 2:33 am
