Traditional shawarma is made by layering strips of marinated meat onto a vertical rotisserie and then roasting it in its own juices until moist and tender. The meat is then shaved into small pieces and piled onto flatbread with garlic sauce, fries, and pickles, as a sandwich (wrap) or served with rice and sides as a platter. Today I wanted to share with you the way I like to make chicken …
Lebanese
Toum
Toum is a Lebanese garlic sauce used much like aioli or mayonnaise, but made from whole garlic cloves, oil, lemon juice, a pinch of salt, and ice water. It’s a garlic lover’s ultimate condiment for grilled meats, fish, shawarma, and for dipping with fries. This sauce is well known for packing a potent garlicky punch, so beware, a little bit goes a long way. There are several ways of emulsifying …
Za’atar
First of all, za’atar (wild thyme) is an herb and a spice blend. The herb is native to the Levant region (Syria, Lebanon, Jordan, Palestine and Israel). The spice is a special combination of dried wild thyme, sumac, sesame seeds, and salt. This mixture has a tangy, herbal, nutty taste and is commonly use by families that proudly make their own blend by adapting the ingredients and proportions to …
Pickled Turnips
Simple to make and easy to adapt, Lebanese turnip pickles are a wonderful compliment to almost any meal. Once you make these pickles at home, there’s no going back to store-bought. The pickling liquid (water, vinegar, and salt) turns ordinary turnip slices into these magenta beauties. Each crunchy bite make these unmistakable tangy pickles irresistible when tucked into a falafel or shawarma wrap, …