Beef Shawarma with Mini Pita Bread

Name: Beef Shawarma with Mini Pita Bread
Ingredients: For the dough: 1.1 lbs (500 grams) sifted flour (about 4 cups); 1 tablespoon dry milk; 1 tablespoon yeast; 1 teaspoon sugar; 4 tablespoons olive oil or vegetable oil; Pinch salt; Warm water as needed for kneading; For the shawarma: 2.2 lbs (1 kilogram) tender beef, sliced lengthwise; For marinating the shawarma: 1 small cup plain yogurt, 1 small cup vinegar, and 1 small cup olive oil or vegetable oil; 2 tablespoons pomegranate molasses and juice of half a lemon (optional); 2 garlic cloves and a piece of onion, crushed; 1 tablespoon beef shawarma spice blend and salt to taste; 2 onions and 2 tomatoes, sliced for roasting with the shawarma; For serving:; Tartour sauce (garlic tahini sauce); Parsley and onion salad with sumac; French fries

Hiam Saleh @hiam_12345

Lebanon Saida

Beef Shawarma with Mini Pita Bread

Hiam Saleh @hiam_12345

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Ingredients

For the dough: 1.1 lbs (500 grams) sifted flour (about 4 cups)
1 tablespoondry milk
1 tablespoonyeast
1 teaspoonsugar
4 tablespoonsolive oil or vegetable oil
Pinchsalt
Warm water as needed for kneading
For the shawarma: 2.2 lbs (1 kilogram) tender beef, sliced lengthwise
For marinating the shawarma: 1 small cup plain yogurt, 1 small cup vinegar, and 1 small cup olive oil or vegetable oil
2 tablespoonspomegranate molasses and juice of half a lemon (optional)
2garlic cloves and a piece of onion, crushed
1 tablespoonbeef shawarma spice blend and salt to taste
2onions and 2 tomatoes, sliced for roasting with the shawarma
For serving:
Tartour sauce (garlic tahini sauce)
Parsley and onion salad with sumac
French fries

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Steps

1

Marinate the beef with the marinade ingredients at least 4 hours ahead or overnight. Cover and refrigerate.
2

To prepare the dough: Mix the dough ingredients well. Gradually add warm water and knead thoroughly. Grease the bowl and the top of the dough with olive oil, cover, and let it rise until doubled in size.
3

Divide the dough into large balls and let them rest briefly. Roll each ball out with a rolling pin to about 1/4 inch (0.5 cm) thick. Use a cutter or something like a teapot lid to cut rounds. Cover and let them rest again. Bake on a preheated skillet or in a hot oven. Cover with a cloth to keep them soft.
4

Place the beef, along with the sliced onions and tomatoes, on a baking tray (I season the onions and tomatoes with salt, black pepper, and sumac before roasting with the beef). Roast in the oven until cooked through.
5

To serve, slice open the bread with a knife, fill with beef, onion and tomato slices, and a spoonful of parsley salad. Drizzle with a little tartour sauce.
6

Serve with French fries on the side.
7

You can change the filling, for example, use kofta fingers with potatoes and a spread of hummus.