Beef Shawarma Fatteh

Ingredients

• 500 g beef shawarma, marinated overnight
• 1 loaf of toasted bread (cubed)
• For frying the shawarma:
• Oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• Rice:
• Rice, washed and soaked for 30 minutes
• 1/2 tsp turmeric
• Salt
• Marinade for soaking the shawarma:
• 1/4 cup vinegar
• 1/4 cup water
• 1/2 tsp ground black pepper
• 1/2 tsp allspice
• 1/2 tsp shawarma spice
• 1 tbsp soy sauce
• Yogurt sauce:
• 2 cloves garlic
• 1 1/2 cups plain yogurt
• 2 tbsp tahini
• 1 tbsp mayonnaise
• For garnish:
• Fried pulses or nuts
• Parsley

Method

1. Marinate the shawarma overnight with the marinade ingredients listed.
2. The next day, drain well, then place the meat in a skillet over heat and stir until the liquids evaporate.
3. Add a little vegetable oil, salt, and black pepper and sauté until the shawarma is cooked through.
4. Prepare the rice: drain it and cook plain or with turmeric to obtain yellow rice.
5. Crush 2 cloves of garlic, then add the yogurt, salt, tahini, and mayonnaise; whisk well until the yogurt sauce is smooth.
6. In the serving dish, place the toasted bread cubes in the bottom, then spread a layer of rice over the bread.
7. Spoon half of the yogurt sauce over the rice, then add the shawarma, and finally pour the remaining yogurt sauce on top.
8. Garnish the shawarma fatteh with fried pulses or nuts and a sprinkle of parsley.