Shawarma

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)

(medium) 160F (71C)    
(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!

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Veal with Onion and Squash

Here is a one-pot complete meal! Veal is used in this one, but pork, beef, or lamb can be substituted. As well as, other vegetables in season: peppers, carrots, parsnips, etc. Cooking time will vary with the type of meat and vegetables.

Spezzatino con Cipolline e Zucca (Italian)

Serves 6

1/4 cup (30 g) dry organic porcini mushrooms 

2 1/2 pounds (1135 g) organic veal, cut into cubes

all-purpose (gluten-free) flour

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) organic tomato paste

2 cups (260 g) organic pearl onions, peeled

8 chopped sage leaves

1 cup (240 ml) white wine

1 organic butternut squash (about 2 pounds/910 g) cut into chunks

3-4 cups (720-960 ml) hot water

1. Soak the dry mushrooms  in 1 cup (250 ml) of hot water for 30 minutes.

2. Dredge the veal in flour and tap off the excess.

3. Heat the olive oil in a Dutch oven over medium-high heat.

4. When the oil is hot, brown the veal on all sides in batches, stirring to let a crust form.

5. Remove all the veal to the pot.

6. Add the tomato paste and toast for a minute.

7. Stir in the veal cubes, pearl onions, and sage for a few minutes.

8. Drain the dry mushrooms and save the liquid.

9. Pour the wine and bring to simmer.

10. Strain the mushroom liquid, and add it to the pot with 1 cup (240 ml) hot water. 

11. Simmer, covered for 10 minutes, then uncover, add 1 cup (240 ml) hot water, and cover again.

12. Simmer until the veal is tender, about 30-45 minutes.

13. Uncover and add the squash and 1/2 cup (120 ml) hot water.

14. Simmer, covered unit the squash and veal are both tender, about 20 minutes.

15. Raise the heat and simmer rapidly to reduce the sauce, until it glazes the veal and squash.

-modified Lidia's Commonsense Italian Cooking

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Citrus Roasted Veal

Lemon zest and juice bring freshness to any recipe. Buy veal shoulder to reduce the cost.

Vitello Arrosto agli Agrumi (Italian)

Serves 3-4

Preheat the oven to 400F (200C)

2 to 2 1/2 pounds (910 to 1135 g) organic bone-in veal shoulder roast

1 1/2 Tbs. (20 ml) olive oil

1 Tbs. (15 ml) (dairy-free) unsalted organic butter

3 medium organic onions, peeled and quarter but left attached a the root

1/2 pound (225 g) organic carrots, peeled and cut into 2-inch (5 cm) lengths

1 rosemary spring, needles stripped

1/2 cup (120 ml) white wine

zest and juice of 1 organic, each:  orange and lemon

1/2 cup or more (120 ml +) organic chicken stock

1. Heat a large Dutch oven over medium heat. Add the oil.

2. When the oil is hot, brown the veal on all sides, about 10 minutes.

3. Add the butter. Once it melts, drop the onions, carrots and rosemary around the veal.

4. Pour in the wine and citrus juices and zests.

5. Reduce the liquid by half, then add the stock.

6. Return to simmer, cover, and roast in the oven until the veal is very tender, about 1 1/2 hours.

7. Remove the meat to a cutting board, let it rest.

8. Remove the vegetables to a platter.

9. Thinly slice the veal against the grain, and serve on the patter with the vegetables and sauce.

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Veal Meatballs Baked with Yogurt

Off the western coast of Greece are the four Ionian Islands, also called Epirote Islands. This is a classic dish from this region.

Κεφτεδάκια με γιαούρτι

/keftedákia me giaoúrti/

   Makes 4 servings

Veal mixture sets for an hour.

Preheat the oven to 375F (190C) 

1 1/2 pounds (680 g) organic ground veal

2 organic red onions, chopped finely

2-3 chopped cloves of garlic

1/2 cup (100 g) chopped parsley or 7 Tbs. dried parsley

1 tsp. (4,5 g) dried oregano

2 Tbs. (30 ml) red wine vinegar

1 1/2 cups (360 ml) organic (dairy-free) yogurt

2 organic eggs, lightly beaten

black pepper to taste

1. Combine the veal, onions, garlic, parsley, oregano, black pepper, and 1 Tbs. (15 ml) vinegar in a bowl. Knead with your hands to mix well.

2. Set aside, covered, place in the refrigerator for an hour.

3. In a ovenproof glass or ceramic baking dish, add the oil 2-inch-deep (5 cm).

4. Shape a golf ball-size piece of the meat mixture into 1 1/2 inch (about 4 cm) meatball and place in the dish. Repeat with the remaining mixture.

5. Bake until browned all sides, about 30 minutes.

6. Beat the yogurt, eggs, and 1 Tbs. (15 ml) vinegar together and pour over the meatballs. Tilt the dish to cover all the meatballs.

7. Bake another 15-20 minutes.

8. Serve hot.

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Veal With Onions and Squash

This one-pot cooking has protein and vegetables together with an Italian twist.

Spezzatino con Cipolline e Zucca (Italian)

Serves 6

1/4 cup (60 g) organic mushrooms, chopped

2 1/2 pounds (1125 g) stewed veal (pork, lamb or organic firm tofu can be substituted, cooking time will be different)

flour (or gluten free almond or coconut flour)

olive oil

3 Tbs. (45 ml) organic tomato paste

2 cups (480 ml) pearl onions

8 chopped sage leaves or dry sage to taste

1 cup (240 ml) white wine

1 butternut squash, peeled and cut into chunks

optional: any seasonal vegetables taste just as good; example: peppers, carrots, parsnips, etc.

If using tofu, use a lot less water and shorter cooking time. 

1. Flour the meat.

2. Heat the oil in a skillet over medium-high heat.

3. When the oil is hot, brown the meat on both sides.

4. Remove the meat.

5. Add the tomato paste to the bottom of the skillet and stir a little.

6. Add the pearl onions and sage, brown a few more minutes.

7. Add the meat, mushrooms and wine. Bring to a simmer.

8. Add a cup (240 ml) of hot water. Cover and simmer for 10 minutes.

9. Add another cup (240 ml) of hot water, cover and simmer 30-45 minutes.

10. Uncover and add the squash and 1/2 cup (120 ml) of hot water.

11. Simmer, covered, until the squash and meat are both tender, about 20 minutes.

12. Turn the heat to medium, simmer to reduce the sauce.

-modified Lidia's Commonsense Italian Cooking

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Meatballs or Tofu Balls

Alia and Mike attended a 1950s-60s outdoor concert with antique cars from the 20s to present. A couple shared their blanket with them. They raise turkeys, 150-175! Some are sold to raise; others are sold for food. So these meatballs can be made with ground turkey, lamb, veal, or tofu. 

Serve 4

1 pound (455 g) free range turkey, lamb, veal, or organic soft tofu

1 Tbs. (15 ml) organic lime juice

1/2 cup (120 ml) (gluten-free) bread crumbs

1 organic egg, lightly beaten

1/4 cup (60 ml) granted Parmesan or diary-free cheese

chopped cilantro or parsley

black pepper to taste

2 Tbs. (30 ml) olive oil

1. In a bowl, mix the meat or tofu, lime juice, bread crumbs, egg, cheese, cilantro/parsley, and black pepper.

2. Form into 10 balls.

3. Heat the oil in a frying pan over medium-high heat.

4. Add the meat/tofu and cook, turning, until brown and cooked through, about 20 minutes for the meat, less for the tofu.

5. Serve

• over an herb salad http://veggiefernandezs.blogspot.com/2015/08/vietnamese-herb-salad.html
• over paste
• in a sauce http://veggiefernandezs.blogspot.com/2010/06/mikes-portuguese-tomato-sauce.html
• as a side dish
• as appetizers (cut in half)

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