Shawarma

18 Oct

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

Shawarma:

– 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

Tahini sauce

-2 small garlic cloves, crushed

– juice of a lemon

– salt

– 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.

 

 

 

 

One Response to “Shawarma”

  1. Georges October 18, 2014 at 5:28 pm #

    Yes it has been a long time, the Shawarma was deliciously amazing, looking forward for round two. As for your school, I’ve been lucky tasting all of your class lab works. I can’t complain, freshly made cakes and great bread. Can’t wait for more of that stuff🙂.

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