It’s been a long time since my last post. I had a great time at my village, Deirmimas, enjoyed the family time. Back to Toronto, two great news, first, we moved to a new place, a very nice cosy, bright place; the second news is that I’m enrolled now in a baking and pastry program. Yes, I’m back to school, and finally doing what I wanted, learning and baking. It’s a very energetic, fun place to be. School is taking up most of my time so I haven’t been able to cook or bake at home. But I’ve been meaning to cook a Lebanese dish called Shawarma, a recipe I got from mom. It ‘s a beef strips marinated in wine and spices, served with Lebanese bread and a tahini dip. It’s a very rich, aromatic, flavourful dish. So delicious. I hope you try it and tell me what you think.
Cloves, mastic, black peppers, cardamom
– 1 kilo lean beef strips
– 1 cup red wine
– whole black pepper, cardamom, cloves, mastic, crushed and mixed in a mortar
– ground cinnamon, salt
– half cup olive oil
– half cup red vinegar
– 1-2 onions, cut in quarters
– 2-3 tomatoes, cut in quarters
-2 small garlic cloves, crushed
– juice of a lemon
– 1 cup sesame paste
-a little water
Mix the garlic, lemon and salt, then stir in the tahini and some water to loosen it a bit.
In a big bowl, mix the beef with the spices, oil, vinegar and wine. Then toss in the onions and tomatoes, cover and refrigerate over night or a day ahead.
Preheat the oven to 200 C, cook the beef for around 40-50 minutes. Serve with Lebanese pita bread and dip in tahini sauce. Enjoy.