Path: nntp-oslo.uninett.no!trane.uninett.no!Norway.EU.net!EU.net!howland.reston.ans.net!math.ohio-state.edu!uwm.edu!newsspool.doit.wisc.edu!decwrl!tribune.usask.ca!rover.ucs.ualberta.ca!news.ucalgary.ca!acs.ucalgary.ca!hsoboh
From: hsoboh@acs.ucalgary.ca (Hoda Soboh)
Newsgroups: soc.culture.lebanon
Subject: shawarma anyone??
Date: 19 Apr 1995 21:08:07 GMT
Organization: The University of Calgary, Alberta, Canada
Lines: 92
Message-ID: <3n3u3n$spi@ds2.acs.ucalgary.ca>
NNTP-Posting-Host: acs6.acs.ucalgary.ca
X-Newsreader: TIN [version 1.2 PL2]

Hello everyone!!!

O.k this is the shawarma recipe for anyone who does not have a
proper shawarma cooker.... this is the closest you'll get..

This recipe is for approx.  1 - 1.5 kilograms (if you are
american, sorry I don't know what that would be in imperial
measurements, and btw why does the U.S. catch up with the rest of
the world and become metric) of beef, with a little bit of fat,
not too much.

ingredients

beef:  1-1.5 kg beef

1 small cup *arabic coffee cup (lebanese measurements now)* of
vineger

2 cloves of garlic

half a lemon

All spice

black pepper

salt

shawarma spice *if you don't have any the all-spice will do the
job* you can use both at the same time

two seeds of 'hail' you now the stuff you put in coffee and tea


1)  slice the meat very thin but not too small in size

2) add a little bit of salt

3)add a little more salt, the two garlic, then
proceed to crush them until the garlic is meshed really good

4) add the lemon juice the vinegar, the all spice, the shawarma
spice, black pepper, with the garlic/salt mixture and mix very well in  a
seperate bowl.

5) Pour the sauce on the the meat and mix well

6) cover the meat well and allow to marinade for 8 hours or overnight

7)  Cover the meat  well in a pot or in a saucepan and either cook on
the stove or in the oven for approx. 45 mtns.  After 30 mtns.
keep checking to make sure they are not being overcooked.   Keep
the heat on a little below medium.
*do not drain sauce before cooking*
^^^^^^^

Make some taratour sauce on the side

ingredients

tahini
garlic
half lemon
yogurt

Add these together in moderate amounts, I don't know examct
measurements, it is a matter of taste

Stuffing

besides meat you will need parsley, and onions

the onions should be sliced and mixed with 'simic', I don't know
what this is called in english, it is a spice that is red and
very sour

you can also add tomatoes if you want, or pickles

Anyhow you add the meat, the taratour sauce, the parsley, and
onions to a big piece of pita bread and proceed to role it into a
magnificent delicious sandwhich!!


If you have any more questions don't hesitate to ask.

p.s. If anyone likes chicken soup as much as I do I have a really
good lebanese way of making it.


Regards
Hoda