Sunday, January 30, 2011

when meat and spices meet

Allspice, cinnamon, blackpepper, clove, ginger, nutmeg, cardamom, mahleb-mastic, sumac and lot of onions added to one cup of white vinegar make the most flavorful SHAWARMA marinade. I usually use Sirloin but lamb may be used, cut in small strips.
Marinate for 3 days then briefly stir fry in a hot pan for about 5 mins. Place in a baking pan with 3 strips of bacon and bake at 400 for 40 mins.
Serve with Tahini sauce, parsley, tomatoes and pickles.

Alf Sahtein !!


  1. hi maria! i just tried to email you, but i think i have the address wrong :) we'd love to have you two over for dinner - perhaps 3/6? email me + then i can get your correct address :)