Shawarma

Shawarma

Shawarma is a sandwich wrap of Middle Eastern origin, usually made out of spit roast shaved meat of beef, lamb, goat, chicken and turkey mixed with tabouli salad and/or fattoush salad, tomatoes and cucumber  This is the Middle Eastern counterpart to the ever famous American Burger where its a staple fast-food item not just in those countries but as well as in Europe.  Shawarma might look similar to other dishes such as the Greek “gyros”, Armenian “Tarna” or the Turkish “doner kebab”, don’t be puzzled as they are all the same just named in their local languages in which all of it means either “to turn”, “turning” or turned”, just like the meat used in Shawarma is prepared.


The traditional way of preparing this is by placing strips of meat on a standing stick then onions and tomatoes are placed on top of the stack for flavouring.  The meat is then slowly roasted on all sides like a vertical rotisserie.  Once the top layer is cooked the meat is shaved off and used for the bread, and the cooking continues.

This dish became really popular in the Philippines late 1980’s, every small entrepreneur wants to own a shawarma shop, that’s why you can see a lot of stalls of shawarma during those times and even now you see remnants of those shops.  But like the usual craze Pearl Drinks, Billiard Halls, Comedy Bars and Frozen yoghurt it had a short life span and eventually went out of fad late 1990’s.  So to relive that moment where I usually queue up hours and hours just for a piece of a wonderful Middle Eastern cuisine I had made this simple recipe which is more suitable for home cooking as I will just use a normal roast beef.

Ingredients


Large Pita Wraps or Flat Bread
1.5 kg boneless rump roast (pick the ones with lots of marbling)
1 head iceberg lettuce, chopped
1 cucumber, thinly sliced
6 medium tomatoes, 4 chopped and 2 quartered
4 stalks parsley, chopped
3 large red onion, 2 chopped and 1 quartered (you can use white if red is strong for you)
garlic hummus
sour cream
chilli sauce
salt
pepper
olive oil

Method

  1. Preheat oven at 190C, rest the beef rump in room temperature for an hour before cooking.
  2. Rub around 1 tbsp of olive oil, 1 tbsp salt and 1 tsp pepper on the roast.  Now place it on an oven rack with the fatty side up then place quartered tomatoes and onions on the top of the roast.
  3. Now bake for 30 minutes at 190C then lower the heat to 100C and cook for 3 hours.
  4. Carve the roast into flakes.  Then set aside.
  5. Now to prepare each pita by heating it up in a non stick pan then spreading 2 spoonful of garlic hummus, 1 spoonful of sour cream, and chilli sauce according to your liking in the middle of the bread.
  6. Add 3 spoonful of the carved meat, then a handful of chopped lettuce, 2 spoonful of chopped tomatoes, 1 spoonful of chopped onions, 4 slices of cucumber and 1 spoonful of chopped parsley.
  7. Roll the wraps, then serve.
Recommended

12 Responses

  1. I used to love eating shawarmas – I’m really looking forward to trying your recipe.
    🙂 Mandy

  2. I love shawarma. Been craving since last week. I will buy definitely tom and copy your recipe so I can make my own.. Thanks

  3. IslandEAT says:

    Raymund, I’ve never really thought about making it at home, but I now see it’s very easy. Thanks for the recipe, Dan

  4. peachkins says:

    I used to be addicted to Shawarma!

  5. Suzanne says:

    I need to make these I have some left over grilled steak that would go great in it. Thanks for stopping my by blog.

  6. tricia says:

    in turkey this is called doner not shawarma.

  7. Baba says:

    I love shawarma

  1. March 22, 2011

    […] Pastel DishShawarmaBeef Brisket Noodle SoupCustard CakePeach and Custard Danish […]

  2. August 9, 2011

    […] I guess people just love sweet cakes and custards. Before I published it in September it was the Shawarma and Beef Brisket Noodle Soup who was making it to the top until this humble cake overtook it at […]

  3. January 2, 2012

    […] Search Terms it is Chicken Pastel at 1332 entries, Shawarma at 1295 entries and Nilagang Baboy at 1193 entries.  Another interesting search term was […]

  4. January 20, 2015

    […] its Lebanese counterpart this dish is made out of pork, it is similarly cooked in a vertical rotisserie called a […]

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: