- 7 years ago
As requested: Shoarma/Kebab, the recipe !
Originally Shoarma is a dish from the middle east, brought to the Netherlands by Jewish people in the seventies. So it’s not really Dutch. We Dutch people like it so much, that’s why there are so many Shoarma/kebab places throughout the Netherlands.
It’s made from a tender peace of Lamt, but often it’s made of porck meat too. You can use either, whichever you like best. Originally they put the meat on a large pin, with a sort of turntable which is heated (like an oven), after this, the meat is sliced into strips and served with special pita bread and lettuce. Dutch people at home prepare the meat it in a frying pan, it’s also fine..
You’ll need a lot of herbs, but it’s worth it. Besides, if you use dried herbs, you can make a bit more and store it in a jar for next time. And you can use the spiced meat for other dishes, like on your pizza or in a oven dish with potatoes and veggies…. It’s good !
Ingredients 6 large pita bread:
• 350 grams flour + extra for dusting
• 210 ml water
• 1 tablespoon olive oil
• 2/3 (1 third) package instant yeast (or baking powder)
• 1.5 teaspoon salt
• 1 teaspoon sugar
• 500 grams of tender lamb or porck meat, sliced/strips
Spices: (fresh is fine too)
• 0.5 teaspoon ground ginger
• 0.5 teaspoon cayenne pepper
• 0.5 tsp turmeric (tumeric)
• 0.5 teaspoon cinnamon
• 0.5 teaspoon garlic powder
• 1 teaspoon cumin (djintan)
• 1 teaspoon cilantro (coriander)
• 0.5 teaspoon nutmeg
• 1 teaspoon paprika
• 0.5 teaspoon dried parsley
• 0.5 teaspoon dried celery
• 0.5 teaspoon salt
• 0.5 tsp black pepper
• 0.5 teaspoon curry
• 0.5 teaspoon cloves
• 3 tablespoons plain yogurt
• 5 tablespoons mayonnaise
• 2 to 3 cloves of garlic from the press
• 1 teaspoon lemon juice
• white pepper
• 50 grams of lettuce
• 6-baked pita bread (see recipe)
• 2 tomatoes
Preparation for Pita bread:
– Mix the yeast with the (lukewarm) water and sugar, let the mixture stand 10 minutes.
– Sift the flour with the salt and mix with the yeast mixture and olive oil.
– Knead the dough into an elastic ball from the bowl with lightly floured surface or released.
– Dust the work surface with flour and divide the dough into 6 equal pieces. Roll the pieces into 6 equal
– Let the balls rest 10 minutes under a towel.
– Now press the balls flat to approximately 5 mm thick disks.
– Let the flat disks 10 minutes rest under a towel.
– Preheat the oven to 230 (C) degrees.
– Sprinkle the pita bread lightly with flour and bake about 10 minutes in the preheated oven until the
rolls are browned and puffy.
– Let the pita bread cool on a wire rack.
Preparation for Shoarma:
– Mix the spices together well. Season the beef strips generously with the herbs and stir well.
(Store the remainder of the condiment in a sealed jar for next time.)
– Let the meat rest for 1 hour in refrigerator. If you sit tight in time, you may skip it.
– Heat the oil in the pan. Stir fry the beef slices over high heat for 5 minutes.
– Meanwhile, Bake the pita breads for 10-15 minutes
– Cut the lettuce into very fine strips and cut the tomatoes into thin slices.
– Slice the pita bread lengthwise through and blow them open.
– First place a layer of lettuce on it and then the Shoarma (kebab) meat.
– Sprinkle with the garlic and place a slice of tomato on top and fold the roll closed.
– Place 2 sandwiches per person on a preheated plate.
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