Mains
ChefAmir Youssef
Beef Shawarma Fatteh
A new addition to our site: beef shawarma fatteh. We've already tried hummus, eggplant, vegetable fattet, and beef meatballs—now add this tried-and-true recipe to the list.
Beef Shawarma Fatteh — have you tried it before? This is a tried-and-true, very delicious recipe, so we recommend it.
Ingredients
Start here, then move straight into the method.
- 500 g beef shawarma, marinated overnight
- 1 loaf of toasted bread (cubed)
- 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
- Garnish
- Fried pulses or nuts
- Parsley
Method
Follow the cooking sequence without leaving the page.
- Marinate the shawarma overnight with the marinade ingredients listed.
- The next day, drain well, then place the meat in a skillet over heat and stir until the liquids evaporate.
- Add a little vegetable oil, salt, and black pepper and sauté until the shawarma is cooked through.
- Prepare the rice: drain it and cook plain or with turmeric to obtain yellow rice.
- Crush 2 cloves of garlic, then add the yogurt, salt, tahini, and mayonnaise; whisk well until the yogurt sauce is smooth.
- In the serving dish, place the toasted bread cubes in the bottom, then spread a layer of rice over the bread.
- Spoon half of the yogurt sauce over the rice, then add the shawarma, and finally pour the remaining yogurt sauce on top.
- Garnish the shawarma fatteh with fried pulses or nuts and a sprinkle of parsley.
Recipe tags
MainsLevantVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Stuffed and Roasted Chicken
