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Rafi's Mom add's Chopped Tomoto and Parsely right before it finished
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simmering.
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O.k this is the shawarma recipe for anyone who does not have a proper
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shawarma cooker.... this is the closest you'll get..
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This recipe is for approx. 1 - 1.5 kilograms (if you are American, sorry
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I don't know what that would be in imperial measurements, and btw why does
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the U.S. catch up with the rest of the world and become metric) of beef,
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with a little bit of fat, not too much.
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shawarma spice *if you don't have any the all-spice will do the job* you
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can use both at the same time.
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two seeds of 'hail' you now the stuff you put in coffee and tea.
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slice the meat very thin but not too small in size.
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add a little bit of salt
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add a little more salt, the two garlic, then proceed to crush them until
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the garlic is meshed really good.
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add the lemon juice the vinegar, the all spice, the shawarma spice, black
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pepper, with the garlic/salt mixture and mix very well in a separate
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bowl.
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Pour the sauce on the the meat and mix well.
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cover the meat well and allow to marinade for 8 hours or overnight.
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Cover the meat well in a pot or in a saucepan and either cook on the
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stove or in the oven for approx. 45 mtns. After 30 mtns.
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keep checking to make sure they are not being overcooked. Keep the heat
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on a little below medium.
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*do not drain sauce before cooking*
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Make some taratour sauce on the side
