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Shawarma Meat [Shawarma Lahme] :
Submitted by: Nabila | Date Added: 19 Jul 2010
Listed in: Lebanese Meat

. . . . .
yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 1 kg (64 oz)fillets cut into strips (7 cm length 3 cm thickness)
• 200 g (7 oz) finely minced fat
• 2 large onions, peeled and sliced
• ¼ cup vegetable oil
• ½ cup vinegar
• ½ tbls salt
• 1 tbls ground 7 spices for Shawarma
• a dash of ground mastic
• 1 tspn ground nutmeg
• 1 tspn cardamom pods
Preparation

• Soak sliced meat in 7 spices, salt, cardamom, mastic, nutmeg, vinegar, and oil for one night.
• Fry fat in a heavy pan on medium heat.
• When it melts, add meat.
• Stir until golden.
• Add onion, cover and leave on low heat for 40 minutes or until tender.
• Serve Shawarma hot with mint leaves, taratour. and tomato slices.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)