INGREDIENTS
- Recipe for 20 kilo bun:
- – 20 kg felted clay ball.
- – Vinagre 225 g.
- – Lemon 175 g.
- – Salt trains:
400 g.
- – Black pepper 5 g.
- – Nutmeg 2 g.
- – Cloves 2 items.
- – Spice Moros 60 g.
- The greens:
- – Roasted white onion, seasoned with salt and Zaatar (lower into feathers).
- – Purple onion, seasoned with oil, lemon, salt and contemporary parsley
- (lower into julienne).
- – Tomato, seasoned with oil and salt (concassé however with pores and skin).
- – Cucumber, seasoned with oil, lemon, salt and mint (concassé however with pores and skin)
- The dips:
- -Labne. Creamy and clean, based mostly on unflavored yogurt, with a cream cheese-like texture
- – Taratur. Made with Tahine (sesame paste), with lemon and garlic
- -Harissa. Spicy, candy. It accompanies and highlights flavors, it doesn’t cowl them. Made with roasted purple peppers and smoked jalapenos.
Shawarma, beef sandwich served on Lavash bread, accompanied by greens and dips
PROCEDURE:
1. The meat (loin ball, sliced) is marinated in a Baharat (mixture of spices ready to the style and standards of every cook dinner) for twenty-four hours.
2. We proceed to alternate the loin ball, the Baharat and the liquid in order that the flavour reaches every bit of meat. The process is repeated till all are lined.
3. After the desired marinating time, we proceed to assemble the “bun”, stacking every feta on a sword/spear that may then be positioned within the shawarmero oven (a sort of vertical spiedo) the place it will likely be cooked slowly.
4. As soon as the primary layer is cooked, it’s lower into skinny slices which can be completed golden and sealed on a grill.
5. It’s positioned on Lavash bread (skinny, unleavened bread) accompanied by greens and dips.
