Soak the dried peppers 30 minutes in hot water, drain and remove the seeds.
Bowl
2
Grind the peppers in a food processor with the garlic, salt and black pepper.
Food processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3
Add the oil in a thin stream, while Tahini, until a smooth paste.
Food processor
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4
Coat the slices of the lamb in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, harissa, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour, preferably overnight.
BowlRefrigerator
5
Heat a heavy pan over high heat.
StoveFrying pan
6
Grill the slices of the lamb 2 minutes per side, until charred and cooked through.
Stove
7
Transfer the lamb to a cutting board, let rest 5 minutes and slice into thin strips.
KnifeCutting board
8
Heat a dry pan over medium heat, and warm the pita in it.
StoveFrying pan
9
Mix the tahini and lemon juice and season with salt.
10
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
11
Spread in the pita the tahini, arrange in it the shawarma and the tomatoes and pickles, roll up and serve immediately.
695calories
54 gprotein
50 gcarbs
30 gfat
● protein 31%● carbs 29%● fat 40%
Per serving, servings (calculated for this version)
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Tahini sauce: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Tahini sauce →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Pickles: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Pickles →
Harissa: measured in tsp in this recipe: 1 tsp = 5 g · 112 kcal per 100 g · More about Harissa →
🔧 Tools needed (6) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
