Beef Shawarma With Tahini Sauce Recipe

Posted on
Photo: Beef shawarma with tahini sauce

“Although it’s not traditional, I love to throw the meat on sliced bread with barbecue sauce and Swiss cheese, then toast it,” says Mohamed Fettayleh of Abu Ahmed Butchery.

Serves 6 | Preparation 25min | Cooking 20min | Skill level Easy

Ingredients

1 tbsp shawarma spice mix (see Note)
2 garlic cloves, crushed
125 ml (½ cup) non-alcoholic red wine (see Note)
2 tbsp olive oil
60 ml (¼ cup) white vinegar
800 g beef or veal rump, thinly sliced
4 large iceberg lettuce leaves, shredded
1 large tomato, cut into thin wedges
6 large Lebanese breads
1 small red onion, cut into thin wedges
pickled turnips (see Note), to serve

Tahini sauce

140 g (½ cup) tahini
60 ml (¼ cup) white vinegar
1 garlic clove, crushed

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time overnight

Combine spice mix, garlic, wine, oil and vinegar in a glass or ceramic bowl. Add beef and toss to coat. Season with salt and pepper. Cover and refrigerate overnight to marinate.

Heat a large frying pan over high heat. Add marinated meat, and cook, stirring occasionally, for 20 minutes or until liquid has evaporated and meat starts to brown. Keep warm.

Meanwhile, to make sauce, combine tahini, vinegar and garlic until mixture thickens. Add 80 ml water and stir until just combined; do not over-stir or mixture may separate. Season.

Divide lettuce, tomato and beef mixture among breads. Drizzle with tahini sauce and top with onion and turnips. Wrap and serve.

Notes

• Shawarma spice mix is from Lebanese food shops and Lebanese butchers. You can make your own by combining 2 tsp each ground cumin, allspice and sweet paprika, 1 tsp each dried oregano, ground cloves, ground ginger and salt, ½ tsp each ground turmeric, ground cinnamon and ground cardamom, and ¼ tsp black pepper. Store in an airtight jar in a cool, dark place for up to 6 months. Makes ¼ cup.

• Non-alcoholic red wine is available from supermarkets and Halal food shops.

• Pickled turnips are available from Middle Eastern food shops.

Adopted From Feat Magazine
By Mohamed Fettayleh

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *