LEBANESE FOOD RECIPE


LEBANON, officially the Lebanese Republic, is a sovereign state in Asia. It is bordered by Syria to the north and east and Israel to the south.
Today we will learn how to make the Lebanese vegetable salad & the nutritious meat shawarma.
Enjoy!
Traditional Lebanese salad
Consists of delicious blend of lettuce, tomatoes, cucumbers and crunchy bits of baked pitta, doused in a tasty dressing.





Lebanese meat sharwarma


Ingredients

Meat
  • 2 lbs of fatty beef cuts (roast cut/steak cuts/butter steak.
Marinade Ingredients
  • 5 cloves of garlic
  • ½ cup of freshly squeezed lemon juice
  • ¼ cup of apple cider vinegar
  • ¼ cup of olive oil
  • 1 teaspoon cloves
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon caraway
  • ½ teaspoon cardamon
  • ½ teaspoon of oregano or thyme
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon crushed peppercorn
  • ¼ teaspoon of cayenne pepper
  • ¼ teaspoon ground ginger

Tahini Sauce Ingredients
  • 2 teaspoons of Tahini paste
  • 1 cup of freshly squeezed Lemon Juice
  • 3 gloves of garlic, crusheda dash of Salt
Sandwich Ingredients
  • ½ cup of finely cut Italian parsley
  • Grilled tomatoes
  • French fries
  • Pita bread
INSTRUCTIONS:-

Shawarma Marinade:- 1) Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.
2) Cut the beef into chunks of 4 inches long by no more than ⅔ inch in thickness.
3) In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.

Grilling Shawarma Method 1:
Panini GrillLay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat. Once cooked, shred the meat on a cutting board and serve hot.

Grilling Shawarma Method 2:
Oven Roasting:- Lay the shawarma chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.

Preparing the Tahini Sauce:-
In a small bowl, whisk the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.

Serving the Shawarma:-
Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley. Roll and enjoy.

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