Shawerma's origin goes back to Turkey. It is a meat preparation, where marinated beef or chicken meats are placed on a spit (commonly a vertical spit ) and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. Shawarma is eaten with Tabbouleh or Fattoush Salad and french fries. Toppings include Tahini, hummus and pickled cucumbers.
Considering the fact that I don't have a vertical spit to grill my beef, the easy way to cook the beef and get the same result is by slicing the meat into thin strips and marinating the beef and then grilling it in the oven. The secret is in the marinade, the longer you marinade the meat the more tender it will be.
Marinade ingredients :
vinegar
garlic
ginger
bay leaves
cinnamon
cloves
cardamom
nutmeg
black pepper
You will need to marinate it for a day especially if you are making beef shawerma.
Vegetarians would love stuffed aubergines !! The Aubergines are cored, stuffed and cooked in tomato sauce and are usually eaten with fresh green or white onions.
Stuffed Aubergines
1/2 kg small black Aubergines
2 cups chopped parsley
1 cup rice
1 cup tomato diced
1 tbsp chopped green mint
1 large onion chopped
1/2 cup lemon juice
1/4 cup olive oil
2 tsp salt
2 tsp cinnamon
2 tsp allspice seasoning
1 can tomato purée
Wash and cut the stems off the aubs' then core them until all seeds are removed. Wash again and drain.
In a bowl add parsley, tomato, rice, mint, onion, lemon juice, olive oil, salt, cinnamon, allspice seasoning and mix.
Start to stuff the aubs' but remember to squeeze out the extra juices and Do Not Fill More than 3/4 of each Aub !!!
Drop in pot along with tomato sauce and strained juices from stuffing and cook on high for 30-40mins or until a fork goes through easily.
Bon Apetit !!!
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