Beef Shawarma

Ingredients:
For the beef marinade:
1 kg sirloin cut into strips
1/3 cup olive oil
1/3 cup vinegar
2 lemons juiced and zested
2 tbsp shawarma spices

Tarator sauce:
1 garlic clove
1/2 cup tahini paste
1/4 cup water
2 lemons juiced
salt

For serving:
Sliced tomatoes/sliced pickles/sliced red onions/chopped parsley

Start with marinating the beef by whisking the lemon juice, zest, olive oil, vinegar and garlic and shawarma seasoning.
Add the beef, cover with plastic wrap and keep in the fridge at least 1 hour.
When ready to cook, add 1 big sliced onion to the meat, mix and cook on high heat.
When starting to boil, turn the heat to low and simmer for 20 mn.
Prepare the tarator by mixing the ingredients in a bowl.

Serve with sliced tomatoes/sliced pickles/sliced red onions/chopped parsley

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Kafta w batata or lebanese kafta and potatoes

Ingredients:

For the Kafta patties:
500g minced meat
1/4 cup chopped parsley
1 onion chopped
1/2 tsp salt
1/2 tsp allspice
1/4 tsp cinnamon

2 large potatoes
3 tomatoes
1 big onion
1 cup tomato juice diluted with 1/2 cup water
salt and pepper
Oil

Make the kafta by mixing the meat, parsley, onion, and spices in a food processor.
When done, form patties. Put some oil in a baking dish and layer the patties.
Top with slices potatoes, then with slices tomatoes and at the end with sliced onions.
Mix the tomato juice with water, season with salt and pepper and pour it on top.
Cover with aluminium foil and bake for 45 mn at 180C.
Remove the foil and bake again for 10 mn or until potatoes are cooked.

You can serve alone or with rice.

 

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Baked chicken and potatoes

Ingredients:

4 chicken filets cut into strips

3 potatoes cut into wedges

1 tbsp grainy mustard

1 lemon juiced

1 tsp oregano

1 tsp paprika

3 tbsp Oil

Salt and pepper

4 garlic cloves mashed

Marinate the chicken strips with the grainy mustard, oil, garlic, salt and pepper, lemon juice, oregano and paprika.

Meanwhile, parboil the potato wedges for about 10 mn then drain.

Transfer the potatoes to a baking dish. Add the chicken and the marinade, cover with foil and bake for about 35 mn. Remove the foil and cook for another 10 mn or until golden. Serve with garlic paste and salad.

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