Wednesday,19 September, 2018
Current issue | Issue 1310, (1 - 7 September 2016)
Wednesday,19 September, 2018
Issue 1310, (1 - 7 September 2016)

Ahram Weekly

Sufra Dayma: Shawerma fatta

Serves 4-6


250 gm top side beef (medium length strips)
2 onions (thinly sliced into wings)  
5-6 tomatoes (diced)
1 bunch parsley leaves only (chopped)
1 cup mixture of dry red wine + vinegar
1 or 2 tbsp dry red wine (extra)
Tehine salad dip (seasoned and administered)
1/2 cup chopped pickled cucumber (preferably home-made)
4 pita bread loaves (separated, cut into squares)
1 kg plain yoghurt (stirred, salted to taste)
Sunflower or corn oil for deep frying bread squares
1 tbsp summa’
1/2 cup blanched, halved or slivered almonds (roasted)
60 gm butter + 1 tbsp olive oil
Salt + pepper + 7 spices + ground cinnamon + grated nutmeg

Marinate beef strips in wine and vinegar mixture; to cover them, in a non-reacting bowl; covered.  Refrigerate for overnight.  Deep fry bread squares to golden crisp in sunflower or corn oil.  Remove on kitchen paper towels.  Squeeze to fully drain beef strips from marinade.  Heat a wide wok or a skillet on high.  Add butter and oil.  Stir in drained beef; in batches, to sear.  Remove aside and discard marinade.  Lower heat to medium.  Stir in onion wings to slightly caramelise.  Stir in all seasoning, until fragrant.  Return seared beef strips and stir to mix with onion wings.  When mixture is dried out, add a tablespoonful of red dry wine; just to moisten contents.  Add tomato and parsley.  Gently stir to mix with contents and remove away from heat.  Cover and allow to rest and wilt for ten minutes.  Transfer to a serving dish.  Stir in tehine salad dip to mix.  Scatter fried bread on top.  Pour salted yoghurt over bread.  Sprinkle summa’ on top.  Scatter roasted almonds to top all contents and serve.

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