Beef shawarma is like a middle eastern version of a Greek gyro or a Turkish doner kebab. Traditionally, meat is put on a vertical spit and turned while exposed to a flame. Thin slices are then cut off the meat as it is cooked and stuff into a bread of some sort and topped with hummus or tahini and vegetables. The recipe I found is from about.com middle eastern food and it was pretty good. My only real complaint was that the tahini sauce turned into a paste, rather than staying thin. Really, it was like refrigerated peanut butter.
As I was making this as part of a dinner with friends, I also made some Beef Samosas from allrecipes, which allowed me to pull out the rest of those chutneys from the other night! I did substitute mashed cauliflower for mashed potato, which I prefer to use when I can, and baked them rather than deep-frying. So, where are the pictures? The problem was that I told all my guests to arrive hungry…
Yeah, I didn’t get a chance to take many pictures. That’s a good sign, right? I enjoyed it and there wasn’t anything left of the shawarma. There were three samosas left and some of the filling. Anyone hungry?
So, November turned out pretty good! I would definitely make most of the food again and take into account the issues I had. Crepes? Oh, yeah! I would use those in place of some of the more traditional bread products. Bibimbap? Work on my egg frying technique and try to find some authentic gochujang and I want this right now! Beef samosas? Spiced vegetable and beef deliciousness in baked packets are always welcome in my belly. Tacos al pastor? So easy and so good, I could make this any time. Dahi batata puri? Make the sauce/chutneys in advance and this is one of the quickest dinners. I need to find some tamarind!