Shawarma Lahme
Authentic Shawarma Lahme Recipe from Lebanon with Onions, Oil, Vinegar, Nutmeg, and Cardamom
Introduction
Shawarma Lahme is a popular Middle Eastern dish made with marinated strips of meat that are grilled to perfection. This flavorful and aromatic dish is typically served in pita bread with a variety of toppings and sauces.
History
Shawarma has its origins in the Middle East, particularly in countries like Lebanon, Turkey, and Syria. The dish is believed to have been inspired by the Turkish doner kebab and has since become a beloved street food around the world.
Ingredients
How to prepare
- Soak the sliced meat in a mixture of 7 spices, salt, cardamom, mastic, nutmeg, vinegar, and oil for one night.
- In a heavy pan, fry the fat over medium heat until it melts.
- Add the meat and stir until it turns golden.
- Cover the pan, reduce the heat to low, and cook for 40 minutes or until the meat is tender.
- Serve the Shawarma hot, garnished with mint leaves, ietaratourl, and tomato slices.
Variations
- Use chicken or lamb instead of beef.
- Add a dollop of tahini sauce for extra creaminess.
- Top with pickled turnips for a tangy kick.
Cooking Tips & Tricks
Marinate the meat overnight for maximum flavor.
- Use a heavy pan to ensure even cooking.
- Garnish with fresh mint leaves for a burst of freshness.
- Serve with traditional accompaniments like ietaratourl and tomato slices.
Serving Suggestions
Serve Shawarma Lahme in warm pita bread with a side of hummus, tabbouleh, and pickled vegetables.
Cooking Techniques
Marinate the meat for at least 4 hours for maximum flavor.
- Cook the meat over medium heat to ensure it cooks evenly.
- Use a meat thermometer to check for doneness.
Ingredient Substitutions
Use olive oil instead of vegetable oil.
- Substitute ground cumin for cardamom pods.
- Use ground cloves instead of mastic.
Make Ahead Tips
Marinate the meat the night before and store it in the refrigerator until ready to cook.
Presentation Ideas
Serve Shawarma Lahme on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.
Pairing Recommendations
Pair Shawarma Lahme with a side of tabbouleh salad and a refreshing cucumber yogurt sauce.
Storage and Reheating Instructions
Store leftover Shawarma Lahme in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through.
Nutrition Information
Calories per serving
Calories: 250 per serving
Carbohydrates
Carbohydrates: 5g per serving
Fats
Total Fat: 12g per serving
Proteins
Protein: 25g per serving
Vitamins and minerals
Shawarma Lahme is a good source of iron, vitamin B12, and zinc.
Alergens
Contains: None
Summary
Shawarma Lahme is a protein-rich dish that is relatively low in carbohydrates and fats. It is a good source of essential vitamins and minerals.
Summary
Shawarma Lahme is a delicious and aromatic Middle Eastern dish that is perfect for a quick and flavorful meal. With a few simple ingredients and some marinating time, you can enjoy this classic dish at home. Serve it with your favorite toppings and enjoy the bold flavors of Shawarma Lahme.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It was during my travels through the bustling streets of Beirut, Lebanon, that I stumbled upon a small, unassuming shawarma stand. The aroma of roasted meat and warm spices filled the air, and I knew I had to try whatever it was they were cooking up.
As I approached the stand, a friendly man greeted me with a smile and a nod. He was the owner of the stand, and he introduced himself as Ali. Ali had been making shawarma lahmeh for decades, and he was more than happy to share his recipe with me.
I watched intently as Ali expertly sliced thin strips of marinated lamb from the rotating spit. The meat was tender and juicy, with just the right amount of char from the open flame. He then piled the meat onto a warm pita bread, along with fresh vegetables, pickled turnips, and a generous drizzle of tahini sauce.
The first bite was pure bliss. The flavors of the tender lamb, tangy pickles, and creamy tahini all melded together in perfect harmony. I had never tasted anything quite like it before, and I knew I had to learn how to make it myself.
I spent the next few days shadowing Ali at his shawarma stand, watching as he prepared batch after batch of his famous dish. He showed me how to marinate the lamb in a blend of spices such as cumin, coriander, and paprika, along with garlic, lemon juice, and olive oil. The meat had to marinate for at least 24 hours, to allow the flavors to fully develop.
Once the lamb was ready, Ali would skewer it onto the rotating spit, where it would slowly roast and baste in its own juices. The meat had to be cooked just right – tender and juicy on the inside, with a crispy char on the outside.
As the lamb cooked, the aroma of the spices filled the air, drawing in customers from all around. Ali would slice off thin strips of meat, placing them onto warm pita bread and topping them with a colorful array of fresh vegetables and pickles.
Finally, he would drizzle on a generous amount of tahini sauce, made from roasted sesame seeds, garlic, lemon juice, and olive oil. The creamy sauce added a rich, nutty flavor that complemented the savory lamb perfectly.
After several days of practice and guidance from Ali, I felt confident enough to try making shawarma lahmeh on my own. I gathered all the ingredients and set to work marinating the lamb, just as I had seen Ali do.
The next day, I fired up the grill and skewered the marinated meat onto the spit. As the lamb slowly roasted, I could hardly contain my excitement. The aroma wafting from the grill was intoxicating, and I knew I was in for a treat.
When the lamb was cooked to perfection, I sliced off thin strips and piled them onto warm pita bread. I added the fresh vegetables, pickles, and a generous drizzle of tahini sauce, just as Ali had taught me.
I took a bite, and instantly I was transported back to that bustling street in Beirut. The flavors were exactly as I remembered – savory, tangy, and utterly delicious. I knew that this recipe would become a staple in my own kitchen, passed down through the generations as a reminder of my time with Ali and the unforgettable shawarma lahmeh that brought us together.
Categories
| Cardamom Recipes | Lebanese Meat Dishes | Lebanese Recipes | Mint Recipes |