Wednesday, April 22, 2009

Chawarmas de Rodaïna

The other day I was craving the Lebanese chawarmas I grew up eating in West Africa. I got this recipe below from a childhood friend. this is as authentic as it gets! I've translated her recipe, and at the end of the post is the version I adapted from hers based on ingredients I had on hand.

Pour 1kg de viande de boeuf émincé:
2 tomates émincées
2 oignons émincés
1 filet de vinaigre de vin
1 filet d'huile végétale
2 cuil à café de 7 épices
du sel

Bien faire mariner la viande avec tous ces ingrédientspendant 1h avant de l'enfourner pendant 1/2 heure.

For 2.2 lbs of chopped beef:
2 chopped tomatoes
2 chopped onions
splash of red wine vinegar
splash vegetable oil
1 tsp 7 spice mix

Marinate meat with the ingredients above for 1 hour before baking in the oven for 30 minutes.

Pour la sauce (le tarator):
2 cuil à soupe de Tahiné à diluer dans le jus d'1 gros citron et 1 grand verre d'eau
du sel
un peu de persil haché

For the sauce, called tarator:
2 tsp tahini diluted in the juice of a large lemon and 1 cup water. Salt to taste. Chopped parsley.

Adapted recipe

For the meat:
1 turkey leg, roasted and meat pulled off the bone
1 tsp spice mix (cloves, cinnamon, thym, black pepper and ginger)
1 tomato, sliced
1 onion, sliced
1 tsp red wine vinegar
1 Tbsp olive oil

Toss turkey with oil, vinegar and spices. Spread out on a baking sheet and layer onions and tomatoes on top. Bake at 350° for 20 minutes.

Crushing spices

1 tomato, chopped
1 onion, chopped
1/2 cup chopped fresh parsley
sliced cucumber (opt)
dill pickle (opt)
mint leaves (opt)

Tarator sauce:
1 Tbsp tahini
2-3 cloves crushed garlic
juice of 1/2 lemon
1/2 cup plain yogurt

Blend well.

Serve with fresh pita bread. Place turkey down the center, then add toppingss and tarator. Roll up like a burrito and go to town!

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