The real Lebanese shawarma Recipe

What you will need.
Ingredients
– thin sliced meat (like fajita style cut) preferably beef with a bit of fat. Just tell the butcher to mix it up. If you have a good butcher and you trust him/her, then let them cut it for you shawarma style. 2Kg
– 4 onions
– 3 tomatoes
– Pitta or lebanese bread
– 1 bunch of parsley
– Tahini
– 2 cloves of garlic
– 2 lemons
– 1 tbsp of vinegar

Spices
– Salt
– Sumac
– 2 tbsp of 7 Spices
– 7 peeled Cardamon (key spice)
– Mistiq (key spice)
– Shawarma spice (optional)

Preferably you want to marinate the meat the night before but if you are forgetful like me I did it early this morning. Mix the following spices with the meat; 7 spices, cardamon and mistiq (here you should crush these two together in a pestle and mortar), shawarma spices (if you can get your hands on this premix spice if not don’t worry).

Prep: Slice tomatoes and onions in circle shapes. Lay the meat on a tray then add the tomatoes and onions on top of the meat. Place the tray in a 200 degrees preheated oven for 45 mins.

Side dishes:
1) Taratoor (Tahini Sauce) pour 8 tbsp of tahini in a bowl, add the juice of 1 squeezed lemon, pinch of salt and a small crushed clove of garlic. Mix this in the bowl, it should turn into a thick paste. Here you have to estimate the water quantity. Pour in the water slowly and keep mixing until you achieve a watery consistency (not TOO watery). Obviously keep tasting if it needs more lemon or salt, so add whatever is needed.

2) Roughly chopped bunch of Parsley (place in a bowl)

3) Slice 1 onion into wing like shape (place in a bowl) and sprinkle sumac over the onion.

Once the meat is cooked, you are ready to layer up your shawarma wrap. Get your favourite pita bread, or lebanese bread (what I prefer to use), layer the meat with some of the juicy tomatoes & onions, add the onions covered in sumac, chopped parsley and drizzle the tahini sauce on top. Wrap it up, and munch away. I like to serve this with chips (fries) on the side.

This is very simple and easy dish to make. Its fun to get everyone involved and making their wraps. It does get messy with the juices and tahini sauce dripping from your fingers so make sure you don’t waste any sauce, grab more bread and soak up the juices or let your chips do that too.
Enjoy 🤗

Yemeni Kabsa

Another great recipe coming your way. I’d like to point out that I am not from Yemen and never made this before but my husband is originally from Yemen and he said that it was the best Kabsa he has ever had. And trust me when I say this; my husband doesn’t hold back to tell me if the food i’ve cooked that day taste shit or good lol.

Your choice of meat is up to you, I would recommend to use oxtail or lamb because I love that juicy fat on the bone that that particular meat comes with. But you can have chicken, beef, lamb whichever. This meal can feed 4-6 people.

Ingredients I used:
– Oxtail
– 1 onion
– 2 Tomatoes
– 2 cups of rice
– Coriander
– Spring or red onion
– Pine nuts and cashews

Spice mix I used:
1/2 tbsp Coriander seeds, 1 1/2 tbsp black pepper, 1 tbsp salt (add more depending on taste), 4 bay leaves, 1/2 tbsp of black cloves, 1 tbsp of cumin, 4/5 cardamon, 2 black limes, 5 cloves of garlic or 1 tsp of garlic powder and 1 tbsp of cinnamon.
I put all these mixes in a pestle and mortar, beat them until powder form.

Method:
If you have a pressure cooker this shouldn’t take long, but I slow cooked the meat to get out all the goodness from the gelatine and fat on the bone. As oxtail is highly recommended to use as a bone broth. Chicken and other type of meat shouldn’t take as long as it took me with the oxtail.


I boiled the meat for 15 mins to get all that goo out and then drain the water and wash the meat from that froth. I then added rapeseed oil to the pot of meat and allowed the meat to glaze and go golden brown flipping them over equally. I add fresh water again and let it boil. The water should cover the meat completely. You can eyeball it with water. I didn’t use specific measurements. Add the spice mix from above and let it boil for a couple of minutes before letting it simmer for a couple of hours. Again you can speed up this process with a pressure cooker, or if you have chicken it won’t need couple of hours.
Add one whole peeled onion and 2 chopped tomatoes or 1 can of chopped tomatoes. You can wait and give the meat time to infuse with the spices by checking in on it, taste it, does it need more time? more salt? Check the meat if its soft and ready.

Rice time: Wash 2 cups of rice until the water runs clean and strain the water out. Then from the water that the meat has been cooking in, you will take that spiced up water full of beautiful flavour and natural fat from the meat to cook the rice in. 2 cups of rice can take 4 1/2 (or 5) cups of the water from the meat pot.

Once the rice is ready, I lay the rice out on a pyrex tray and put it in the oven for 10 minutes. Then I bring that back out and lay the meat on top of the rice pouring over more broth juice from the meat over the whole pyrex and back in the oven for 5 minutes. In the meantime, chop up some coriander and red onion/spring onions to garnish the dish with. Fry the pine nuts and cashews in butter until golden. Take the pyrex out and decorate with the nuts, coriander and onions.

There you have it! It is also good to have a salad on the side and yoghurt. Traditionally, there is also a homemade chilli sauce to go with this, but I didn’t make it this time round. But chilli sauce does make the dish even more amazing! Give it a go :).