Syrian Cuisine
Ingredients:
- 1 kilo steak fillet.
- ¼ kilo of the lamb's tail
fat.
- ¼ cup milk.
- 8 cloves garlic finely chopped.
- ½ cup vinegar.
- 1 lemon.
- 1 ½ tsp 7 spices.
- ½ tsp cloves powder.
- ½ tsp ground cinnamon.
- 1 tsp paprika.
- 1 ½ tsp salt.
- 1 tsp black pepper.
- 3 tbsp olive oil.
- ¼ tsp red pepper flakes.
Directions:
 |
| Lamb Tail |
- Wash the piece of lamb's tail fat, and left in a strainer for 5
minutes, then cut into thin slices.
- Dried the steaks thoroughly with a kitchen paper, then
cut into thin slices as possible.
- Put the meat and the fat in a big plastic container with a tight
lid.
- Add milk, vinegar, garlic, salt and all the
spices to
the meat, mix well and
leave in the fridge for the next day.
- Heat the oil in a large pan over medium heat; pour the mixture in and stir for 10 minutes, or until the meat
sucks all the fluids and take a light brown color.
- Reduce the heat under the skillet and Add ¼ cup
warm water to the mixture and stir it.
- Cover the skillet and leave it from 40 to 50 minutes
or until it cooked, stirring from time to time.
- Add a bit of water each time you
find the fluids are evaporated and
meat did not reach to cook.
- You can also grill the shawerma, which takes
less time than on fire.
- Squeeze the lemon on the shawerma and stir well, then pour in a bowl to
serve.
- Serve the shawerma with pita bread, tomato cubs, onion slices and
garlic mayonnaise or tahini sauce.