Swarma
Swarma Recipe from Egypt with Pepper, Oil, Tomatoes, Onion
Introduction
Shawarma is a popular Middle Eastern dish that is made by grilling meat on a vertical spit. The meat is then thinly sliced and served in a pita or flatbread with various toppings and sauces. This flavorful and aromatic dish is a favorite among food lovers around the world.
History
Shawarma has its origins in the Middle East, particularly in countries like Lebanon, Turkey, and Israel. It is believed to have been inspired by the Turkish doner kebab, which is also made by grilling meat on a vertical spit. Over the years, shawarma has become a beloved street food and is enjoyed by people of all ages.
Ingredients
How to prepare
- Slice the meat thinly on a bias, then cut into julienne strips.
- Combine all the dry spices and sprinkle them on top of the meat.
- Add the oil and stir well.
- Cover and refrigerate for at least one hour.
- Heat a frying pan or wok. Once hot, add a small amount of oil and heat it.
- When the oil is hot, add a portion of the meat to form a single layer, ensuring it is not overcrowded in the pan.
- Continue frying on high heat, flipping the meat to cook it quickly for about 2 minutes.
- Remove the cooked meat and place it on a dish.
- Repeat the process until all the meat is cooked.
- In the same pan, add the onions and tomatoes and cook for 0.5 minute. Then add the cooked meat and mix well.
- Serve the mixture on bread with some tahina.
Variations
- Use chicken or lamb instead of filet mignon for a different flavor profile.
- Add different spices like cumin, paprika, or cinnamon for a unique twist.
- Serve the shawarma with rice or couscous for a heartier meal.
Cooking Tips & Tricks
Make sure to slice the meat thinly and marinate it for at least an hour to allow the flavors to develop.
- Cook the meat on high heat to achieve a nice sear and caramelization.
- Use a mix of spices like bohar, sumac, and pepper to add depth of flavor to the dish.
- Serve the shawarma with fresh vegetables, pickles, and sauces for a complete and satisfying meal.
Serving Suggestions
Serve the shawarma in a pita or flatbread with tahina sauce, fresh vegetables, and pickles. You can also enjoy it with a side of hummus or tabbouleh salad.
Cooking Techniques
Grill the meat on a vertical spit for an authentic shawarma experience. If you don't have a spit, you can use a frying pan or grill to cook the meat.
Ingredient Substitutions
Use flank steak or sirloin instead of filet mignon.
- Substitute bohar with a mix of cumin, coriander, and paprika.
- Use red onion instead of white onion for a sweeter flavor.
Make Ahead Tips
You can marinate the meat ahead of time and store it in the refrigerator for up to 24 hours. This will allow the flavors to develop and make the cooking process quicker.
Presentation Ideas
Serve the shawarma on a platter with fresh herbs, lemon wedges, and pita bread. You can also garnish it with a drizzle of olive oil and a sprinkle of sumac for added flavor.
Pairing Recommendations
Pair the shawarma with a refreshing cucumber salad, a side of tabbouleh, or a bowl of lentil soup. You can also enjoy it with a glass of mint tea or a cold beer.
Storage and Reheating Instructions
Store any leftover shawarma in an airtight container in the refrigerator for up to 3 days. Reheat it in a frying pan or microwave until heated through.
Nutrition Information
Calories per serving
Calories: 250 per serving
Carbohydrates
Carbohydrates: 15g per serving
Fats
Total Fat: 12g per serving
Saturated Fat: 3g per serving
Proteins
Protein: 25g per serving
Vitamins and minerals
Iron: 15% of the daily recommended intake per serving
Vitamin C: 10% of the daily recommended intake per serving
Alergens
Contains: Wheat (from bread)
Summary
Shawarma is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron and vitamin C, making it a nutritious and satisfying meal option.
Summary
Shawarma is a delicious and flavorful dish that is perfect for a quick and satisfying meal. With a mix of spices, tender meat, and fresh vegetables, this Middle Eastern classic is sure to become a favorite in your household. Enjoy it with friends and family for a memorable dining experience.
How did I get this recipe?
The memory of discovering this recipe for the first time is a treasured one. It was a hot summer day, and I was wandering through the bustling streets of Jerusalem, taking in all the sights and sounds of the vibrant city. The aroma of spices and grilled meats filled the air, tempting my taste buds and making my stomach growl with hunger.
As I walked past a small food stall tucked away in a narrow alleyway, I noticed a crowd of people gathered around, eagerly waiting for their orders. Curious, I made my way closer to see what all the fuss was about. That's when I saw it – a huge slab of marinated meat slowly rotating on a vertical spit, its juices dripping down and sizzling on the hot coals below.
Intrigued by the tantalizing smell wafting from the stall, I decided to join the queue and order a serving of what I later learned was called "shwarma." The friendly vendor handed me a warm pita bread filled with thinly sliced, juicy meat, fresh vegetables, and a generous dollop of creamy tahini sauce. With one bite, I was hooked – the combination of flavors and textures was unlike anything I had ever tasted before.
I made it my mission to recreate this delicious dish at home, so I struck up a conversation with the vendor and asked him about the secret behind his mouth-watering shwarma. To my surprise, he was more than happy to share his recipe with me, explaining each step in detail and even giving me a small sample of his special spice blend to take home.
Back in my kitchen, I set to work marinating a cut of lamb with the exotic spices and seasonings I had gathered from the market that day. I let the meat sit overnight, allowing the flavors to penetrate and infuse every inch. The next day, I fired up the grill and carefully threaded the marinated lamb onto a skewer, just like the vendor had shown me.
As the meat cooked over the open flame, I couldn't help but smile at the thought of the delicious shwarma I was about to enjoy. The aroma of cumin, coriander, and paprika filled the air, mingling with the sweet scent of caramelized onions and garlic. I felt like a culinary artist, painting with flavors and creating a masterpiece that would delight my taste buds and transport me back to the bustling streets of Jerusalem.
When the lamb was cooked to perfection, I carefully shaved off thin slices and piled them high on a warm pita bread. I topped it with crunchy lettuce, ripe tomatoes, and a drizzle of homemade tahini sauce, just like the vendor had done. With a satisfied smile, I took my first bite and savored the explosion of flavors in my mouth.
From that day on, shwarma became a staple in my culinary repertoire, a dish that never failed to impress family and friends alike. I shared the recipe with anyone who asked, passing on the knowledge and the love I had discovered in that tiny alleyway in Jerusalem. And as I watched their faces light up with delight as they took their first bite of homemade shwarma, I knew that I had truly found a treasure worth cherishing for a lifetime.