Shawarma is a popular dinner or street food in Middle Eastern dish that originated in the Ottoman Empire (1299-1922 CE/AD). Step forward to the early 20th century, and you can find shawarma in the Mexican dish tacos al pastor. (It takes nearly two days to make tacos al pastor, with the cooking time and refrigeration, etc., that I did not post the recipe.)
شاورما
/shawaruma/
שווארמת
/shmamak /
Serves 2-4 people
Preheat the oven
(see #4 for temperature)
2 Tbs. (30 g) cornstarch
2 tsp. (4 g) each: cumin, cilantro/parsley, paprika, ground cloves, cinnamon, and cayenne
2 Tbs. (30 g) olive oil
choice of organic: lamb, chicken thighs, turkey, beef, bison, or veal
olive oil
(gluten-free) pita bread and a Middle Eastern salad
وا حد /waah-heet/ ١ 1. Mix together all the ingredients first, except the chicken.
אַחַת /a-khat/
إثنان /eth-naan/ ٢ 2. Stir in the choice of meat.
שְׁתַּיִם /shta’im/
ثلاثة /theh-la-theh/ ٣ 3. Place the meat in a pan and press down for backing or
שָׁלוֹשׁ /sha-losh/ fry the choice of meat.
أربعة /ahr-uh-bah-ah/ ٤ 4. Inside temperature and cooking time of the meat
אַרְבַּע /ar-ba/
temperature reaches minutes
- lamb 450F (230C) first 15 minutes, then 350F (175C) for 25 minutes
- chicken 165F (74C) 40 minutes
- veal cutlets 3-7 minutes each side (pan fry)
(well done) 170F (77C)
- beef 375F (185C) (rare) 15-20 minutes; (medium) 20-25 minutes (pan fry)
- bison 160F (71C) 10-15 minutes
- Use cooked turkey and mariate in the sauce.
خمسة /hahm-sah/ ٥ 5. Remove and let it rest for 10 minutes.
חָמֵשׁ /kha-mesh/
Try other Middle Eastern recipes.
!בתאבון
/odedee/
!استمتع بوجبتك
/istemti' bi wajbetik/
Enjoy your meal!
