Wednesday,22 August, 2018
Current issue | Issue 1262, (10 - 16 September 2015)
Wednesday,22 August, 2018
Issue 1262, (10 - 16 September 2015)

Ahram Weekly

Shawerma wraps

Yields 12 wraps

500 gm beef strips
1.5 cups onion (halved, finely sliced)
1.5 cups tomato (finely diced)
1/3 cup parsley leaves (finely chopped)
1 cup pickled cucumber (finely chopped)
1 cup grape vinegar (or) 1/2 cup each: white vinegar + red wine (optional)
50 mls extra white vinegar
2 tbsp extra virgin olive oil
50 gm butter
1 tsp each: Salt + pepper + 7spices + grated nutmeg
12 tortilla wraps
Tehine dip

Place beef strips into a non-reactive container.  Add mixture of vinegar and wine, to cover beef.  Cover and refrigerate for overnight.  Discard marinade.  Remove strips and drain well.  Squeeze out liquid from strips; within the palm of the hand; to fully drain from marinade.  Heat a wide skillet on high.  Lower heat to medium.  Add butter and oil.  Stir in beef; in batches; to sear and change colour.  Return whole amount to skillet.  Keep stirring until completely dried out and no liquid in skillet appears.  Add onion slices.  Stir until translucent.  Add all seasoning.  Stir until fragrant.  Add extra vinegar.  Keep stirring until absorbed.  Stir in tomato and immediately remove away from heat and cover.  When slightly cool, stir in parsley and chopped pickles.  In the middle of each tortilla wrap, spread two tablespoonfuls of shawerma.  Top with atehine drizzle.  Roll over wrap to close.  Serve with potato crisps (optional).

N.B.:  You can tightly cover each ready-to-serve wrap in aluminium foil and freeze, to use later, if not immediately served, then allow to thaw and reheat; inside the foil, in a preheated oven at 200 degrees C, for ten minutes and serve.

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