from Zaatari
All people forget the weather and daily life when they queue for Syria’s famous sandwich when it is made by a shawarma master. In Amman, families eat it on curbs or in cars. In Zaatari, the aroma of marinated meat being shaved as it grills on vertical spinners will lure you like a siren’s call, omnivore or not. The shawarma master marries meat with tahini, while shredded chicken dances with toum (a garlicky and creamy sauce, similar to aioli); both are wrapped in shraak or khubz with tomatoes, mouneh (pickled turnip), cucumbers, and a few hot French fries, then fried and pressed and passed into grateful hands.
Ingredients
1 onion
4.4 lb (2 kg) lamb shoulder/leg cut into pieces OR
Chicken breasts and thighs, skin on
Marinade:
1 tsp ground cinnamon
1 tsp paprika
10 cloves garlic, crushed and minced
1 tsp curry
1 tsp ground cumin
1 tsp ground ginger
¼ tsp nutmeg
1 tsp coriander
2 tsp salt
1 tsp Aleppo pepper
1 tsp orange zest
1 tsp lemon zest
2 tbsp orange juice
2 tbsp lemon juice
½ cup (125 mL) full-fat yogurt
½ cup (125 mL) water
½ cup (125 mL) olive oil
¼ cup (60 mL) vinegar
2 tbsp tomato paste
Directions
Place the onion in a large dish. Combine the marinade ingredients in a food processor and blend well. Place the meat or chicken on top of the onion and cover with the marinade, turning to coat. Refrigerate for 10-12 hours, turning occasionally.
Remove the meat/chicken from the marinade and bring to room temperature. Skewer and grill over heated coals until cooked through. Alternatively, bake the meat at 325F/160C in a dark pan with 3 tbsp (45 mL) olive oil for 1 hour, turning as needed; bake the chicken at 375F/190C for 45 minutes.
Remove from heat and discard the skin. Cover for 5 minutes, then shred with a fork.
To assemble, place a heaping amount of meat or chicken in the bread and top with tahini or toum (depending on whether you are using meat or chicken), pickles and a few French fries. Fold in the sides and roll up.
For an added (and street-authentic) touch, flatten the sandwich and fry in 2 tbsp (30 mL) vegetable oil until golden on both sides.
Toum (Garlic Cream) for Chicken
Ingredients
1 cup (135 g) whole garlic cloves
1 tsp salt
¼ cup (60 mL) lemon juice
¼ cup (60 mL) ice water
3 cups (750 mL) canola oil
Directions
In a food processor or using a mortar and pestle, combine the garlic and salt well. Add 1 tbsp (15 mL) lemon juice, ½ cup (125 mL) oil and 1 tbsp (15 mL) ice water, blending after each addition. Repeat until all the ingredients are used up, ending with the oil. The mixture should be thick, like mayonnaise. Adjust the seasoning. Refrigerate for at least 3 hours before using. Keeps in the refrigerator for several weeks.
Nada’s Tips & Tricks: My son-in-law loves shawarma and gave this recipe a try…a big hit! Serve with a Fattoush Salad for a complete meal. https://canadiancookbooks.ca/grilled-chicken-kabobs-and-fattoush-salad/
Contents and images used with permission by Goose Lane Editions. https://gooselane.com/products/zaatari?_pos=1&_sid=99bd548d7&_ss=r
