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We're making the PERFECT homemade beef shawarma today using a delicious Egyptian recipe. It's zesty, savoury and flavourful, and I can't think of anything better you should cook this weekend. It goes perfectly in soft buns and best of all it cooks in one pot.
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References:
Karim Elsayed - كريم السيد
١٢ ساعة أكل شعبي في مصر - في شوارع القاهرة - 12 hours of eating street food in Egypt
• ١٢ ساعة أكل شعبي في مص...
Beef Shawarma - Video by Mohammad Sadiq Padela from Pexels
Shawarma sandwich - Video by RODNAE Productions from Pexels
Beef photo - Photo by Kyle Mackie on Unsplash
Read more about slicing with vs against the grain of meat:
www.seriouseats.com/why-shoul...
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0:00 Intro
1:04 Preparing the meat
3:07 Making the marinade
4:41 Cooking the shawarma
7:20 Salad and Tahini sauce
8:12 Assembly and serving
9:03 Taste test & Review
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Ingredients:
1kg of Beef. I used topside, but this recipe will be 10 times better with something that has intra-muscular fat like ribeye, sirloin or even beef ribs
50-100g Solid Beef or lamb fat (optional, but highly recommended)
Replace above with 3 Tbsp of Beef drippings or butter
1 Tomato
1 Green Chilli
6 Soft flour buns
Marinade:
2 Medium Onions
Zest of 1 Lemon
Zest of 1 Orange
5 Tbsp White Vinegar
2 Tsp Salt
1 Tsp Pepper
1/2 Tsp Sumac
1/2 Tsp Baharat (leave it out if you don't have it)
Tahini sauce:
75g (2.6 oz) Yoghurt
50g (1.8 oz) Tahina
50g (1.8 oz) Water
20g (1 Tbsp) Lemon Juice
1/4 Tsp Salt
1/4 Tsp White Pepper
1/4 Tsp Cumin
1/4 Tsp Chilli Powder (Optional)
Onion and Parsley salad:
1 Red Onion
25g or small bunch of parsley
1/2 Tsp Salt
1 Tsp Sumac
1 Tbsp Lemon Juice
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To prepare the beef:
1- Slice your beef into strips, about 5-7mm wide and thick, and 3-6 cm long. Make sure you are slicing against the grain at all times (see link in references), to ensure the beef is tender
2- Add the marinade ingredients into a blender, and blend on high until it forms a thick liquid
3- Place the sliced meat in the pot you'll be cooking in, and pour on the marinade. Massage it into the meat until well coated
4- Wash and add the Tomato and Green chilli, then let this marinade for 2-3 hours
To cook the beef:
1- Place your pot on the stove over high heat, and bring this to a boil
2- Once boiling, add in your solid animal fat, and turn the heat to medium low. Cover with a lid and cook until tender. Topside will take about 1.5-2 hours, anything softer will cook quicker
3- When the desired tenderness is achieved, mash the tomato and chilli, and if using beef dripping or butter add it now
4- Cook with the lid off for about 15 minutes until the meat is nicely browned and fatty
To make the salads (I recommend making extra parsley and onion for topping):
1- Slice your onion into thin strips, then mix it with the salt, and sumac. Massage them in then let this sit for 10-15 minutes
2- Roughly chop the parsley into small pieces
3- Mix the lemon juice with the onion and set aside
4- To make the tahini, combine all the ingredients together in a bowl or blender and mix until smooth
To serve the shawarma:
1- Add the onions and parsley to the shawarma, as well as 2 Tbsp of the tahini sauce
2- Mix thoroughly until well combined
3- Toast your buns (or don't) then add tahini sauce and a few spoons of the shawarma
Serve and enjoy