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Joe, something makes me think you've got a great recipe for schawarma. Is that right?
- Thread starter traca
- Start date
Not Joe but I've always spelled it "Schwarma" and if you google it you will find a good
...Food & Wine recipe that I have made a few times. Not sure what you mean by needing fresh camel though Marilyn- I've always made Schwarma with lamb- I know it can be made with goat, chicken and probably a combo of other things- maybe camel too?
...Food & Wine recipe that I have made a few times. Not sure what you mean by needing fresh camel though Marilyn- I've always made Schwarma with lamb- I know it can be made with goat, chicken and probably a combo of other things- maybe camel too?
Traca, I've googled both your and Cathy's spellings, and I'm coming up empty. Is this about goats?
Are you telling me that because I once had to deal with an illegal goat-hosting, for which I'm still in therapy, and because I happen to have married someone French, that I'm an expert in all things Chevre.?
I'm afraid I don't have recipes here, except a recipe for disaster: The goat-people at the garden also happen to have volunteered to do our website. Fair enough, but it was a cumbersome mess that you had to actually be one of them to navigate, and it was months out of date.
When we decided to switch to a pro to maintain the site, the goatherds had a fit and took down the site entirely, claiming copyright priviledges. (They had donated their time and content.) Hundreds of hours and hundreds of dollars later, we're getting another new site launched soon.
In the 16 year history of our non-porfit, we've never expelled anyone. I think we're in for a first.
Meanwhile, if you need a recipe for real Mexican goat Birria my housekeeper is all over it.
Are you telling me that because I once had to deal with an illegal goat-hosting, for which I'm still in therapy, and because I happen to have married someone French, that I'm an expert in all things Chevre.?
I'm afraid I don't have recipes here, except a recipe for disaster: The goat-people at the garden also happen to have volunteered to do our website. Fair enough, but it was a cumbersome mess that you had to actually be one of them to navigate, and it was months out of date.
When we decided to switch to a pro to maintain the site, the goatherds had a fit and took down the site entirely, claiming copyright priviledges. (They had donated their time and content.) Hundreds of hours and hundreds of dollars later, we're getting another new site launched soon.
In the 16 year history of our non-porfit, we've never expelled anyone. I think we're in for a first.
Meanwhile, if you need a recipe for real Mexican goat Birria my housekeeper is all over it.
patbastrop
Well-known member
Spell it shawarma. It is goat, slow roasted with spices.
Shwarma - a street food here and a very good one at that! - read next post first!!
Here's a recipe for homemade from The Book of New Israeli food by Janna Gur.
"The process is very different from traditional shwarma, but the result is quite similiar and extremely tasty."
1 1/2 kilo (3lb.5 oz) deboned chicken thighs
Marinade
3/4 cup olive oil
3 tbs. curry powder
2 Tbs. garam masala
1 tbs. chicken soup mix
For Frying - 3 tbs. oil, 3 onions sliced, salt and freshly ground pepper.
Mix marinade ingredients (most practical is
a disposable one because the process is messy.)
Marinate 5 hours or overnight in fridge.
Preheat oven to 200 C - 400 F
Bake for 45 minutes. This may be done a day or two ahead and kept in fridge.
Before serving finely slice chunks of chicken
Fry the onion in oil til golden and remove from pan.
Add the checken with some of the marinade to the pan. Season and stir fry a few minutes til the edges are golden brown. Spread fried onions over and serve.
Here's a recipe for homemade from The Book of New Israeli food by Janna Gur.
"The process is very different from traditional shwarma, but the result is quite similiar and extremely tasty."
1 1/2 kilo (3lb.5 oz) deboned chicken thighs
Marinade
3/4 cup olive oil
3 tbs. curry powder
2 Tbs. garam masala
1 tbs. chicken soup mix
For Frying - 3 tbs. oil, 3 onions sliced, salt and freshly ground pepper.
Mix marinade ingredients (most practical is
a disposable one because the process is messy.)
Marinate 5 hours or overnight in fridge.
Preheat oven to 200 C - 400 F
Bake for 45 minutes. This may be done a day or two ahead and kept in fridge.
Before serving finely slice chunks of chicken
Fry the onion in oil til golden and remove from pan.
Add the checken with some of the marinade to the pan. Season and stir fry a few minutes til the edges are golden brown. Spread fried onions over and serve.
Traditionally shwarma is made from lamb. Here almost all the places use dark turkey meat and rub ...
the spits with lamb fat.
Claudia Roden in A book of Middle Eastern cooking describes a marinade of
a mixture of olive oil, salt pepper, oinion juice with chopped parslet , rigani ( the greek variety of wild marjoram, ...if not available use dried oregano or thyme.)
This sounds better to me - I don't detect any
curry or garam masala in my corner shwarma store!
I would definitely use turkey and not chicken. We get it presliced - kind of the way you might buy steak for Chinese cooking.
Serve with humus, tahini, all kinds of pickled veggies. We usually eat it in pita either small or the large "Iraqi" one.
This is more authentic and I don't love the book of New Israeli cooking although it is a lovely coffee table book and the recipes from chefs are okay I believe.
If you want an upgrade recipe - there is one for steak with eggplant that looks good. Let me know and I will do it later today.
the spits with lamb fat.
Claudia Roden in A book of Middle Eastern cooking describes a marinade of
a mixture of olive oil, salt pepper, oinion juice with chopped parslet , rigani ( the greek variety of wild marjoram, ...if not available use dried oregano or thyme.)
This sounds better to me - I don't detect any
curry or garam masala in my corner shwarma store!
I would definitely use turkey and not chicken. We get it presliced - kind of the way you might buy steak for Chinese cooking.
Serve with humus, tahini, all kinds of pickled veggies. We usually eat it in pita either small or the large "Iraqi" one.
This is more authentic and I don't love the book of New Israeli cooking although it is a lovely coffee table book and the recipes from chefs are okay I believe.
If you want an upgrade recipe - there is one for steak with eggplant that looks good. Let me know and I will do it later today.
Another Shawarma recipe from Saad Fayed on About cooking.. I would still use dark turkey meat ..
but this one sounds good too.
Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read "Shawarma 101: Tips for Making Authentic Shawarma". You won't be disappointed!
Ingredients:
1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon
___________________________
FOR THE SAUCE:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt
___________________________
PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)
Preparation:
Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
Prepare the Pita
Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
Serving Shawarma
You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
The Chicken Shawarma recipe has an average rating of 4.9, based on 7 reviews.
User Reviews
Overall Rating: 5 out of 5
but this one sounds good too.
Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read "Shawarma 101: Tips for Making Authentic Shawarma". You won't be disappointed!
Ingredients:
1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon
___________________________
FOR THE SAUCE:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt
___________________________
PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)
Preparation:
Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
Prepare the Pita
Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
Serving Shawarma
You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
The Chicken Shawarma recipe has an average rating of 4.9, based on 7 reviews.
User Reviews
Overall Rating: 5 out of 5
Eliane! This is it. Thank you so much! A place near my house serves this
and the flavors are hauntingly delicious. I just started cooking for a family that loves big bold flavors and this is perfect! I can't wait to try it.
Here we have a choice of Lamb, Chicken or Beef. I'm inclined to try the lamb, or as you suggested, the turkey.
Many thanks again!
and the flavors are hauntingly delicious. I just started cooking for a family that loves big bold flavors and this is perfect! I can't wait to try it.
Here we have a choice of Lamb, Chicken or Beef. I'm inclined to try the lamb, or as you suggested, the turkey.
Many thanks again!
I was spelling it wrong. Here's a turkey version on Epicurious. 4 stars.
http://www.epicurious.com/recipes/food/views/Turkey-Shawarma-with-Tomato-Relish-and-Tahini-Sauce-353778
http://www.epicurious.com/recipes/food/views/Turkey-Shawarma-with-Tomato-Relish-and-Tahini-Sauce-353778
heather_in_sf
Well-known member
I think the goat people should be roasted with apples, slowly.