Saad Fayeds Shawarma Beef Food

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MAKE YOUR OWN BEEF SHAWARMA



Make Your Own Beef Shawarma image

Shawarma is like the ultimate on the go meal with thinly sliced meat wrapped in a pita bread with veggies and tahini sauce added.

Provided by Saad Fayed

Categories     Entree     Lunch     Dinner     Sandwich

Time 16h45m

Number Of Ingredients 23

2 pounds beef (prime rib is best)
For the Marinade:
1 cup yogurt (plain)
1/4 cup vinegar
2 cloves garlic (crushed)
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
2 tablespoons lemon juice (from 1 lemon)
For the Sauce:
1 cup tahini
1/4 cup lemon juice
2 tablespoons yogurt
2 cloves garlic (crushed)
For the Filling:
1 onion (thinly sliced)
1 to 2 tomatoes (thinly sliced)
1 cucumber (thinly sliced)
1/2 teaspoon sumac
1/2 cup parsley (finely chopped)
Optional: pickle slices
8 loaves pita bread (or 4 large), for serving

Steps:

  • Gather the ingredients.
  • Combine all ingredients-yogurt, vinegar, garlic, pepper, salt, cardamom pods, allspice, and lemon juice. If it seems a little dry, add a little olive oil (a tablespoon at a time).
  • Add the beef, cover, and refrigerate at least 8 hours, preferably overnight.
  • In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook. If beef becomes a little dry, add a few tablespoons of water throughout the cooking duration.
  • While beef is cooking, prepare the sauce.
  • Gather the ingredients for the sauce.
  • Combine sauce ingredients-tahini, lemon juice, yogurt, and garlic-and mix well. Here is an excellent tahini recipe , if you do not have some handy. Set aside.
  • Gather the filling ingredients.
  • In a large bowl, take the onions, tomatoes, and cucumbers and sprinkle with sumac.
  • Add other filling ingredients-parsley and pickle slices, if using, and combine well.
  • When the beef is done, you can shred it, slice it, or leave it in large pieces. As long as it is thinly cut, there is not much difference. We prefer to cut ours into wide strips.
  • To assemble, place enough beef on a pita to cover 1/4 of the loaf.
  • Add veggies and pour sauce.
  • Roll like a soft taco or burrito , and you have shawarma.

Nutrition Facts : Calories 1438 kcal, Carbohydrate 73 g, Cholesterol 192 mg, Fiber 8 g, Protein 74 g, SaturatedFat 30 g, Sodium 905 mg, Sugar 12 g, Fat 96 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

SAAD FAYED'S SHAWARMA BEEF



Saad Fayed's Shawarma Beef image

Shawarma is like the ultimate on the go meal. Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey, rolled into a large piece of flatbread or pita that has been steamed or heated. Inside the pita, foods like hummus, tahini, pickles, vegetables, and even french fries are added. Think of shawarma as a taco or burrito Middle Eastern style.

Provided by Navy CDR

Categories     Lunch/Snacks

Time 8h45m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 lbs beef, prime rib is best
1 cup plain yogurt
1/4 cup vinegar
2 garlic cloves, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
1 lemon, juice of
1 cup tahini
2 garlic cloves, crushed
1/4 cup lemon juice
2 tablespoons yogurt
8 loaves pita bread or 8 loaves thinly sliced cucumbers
thinly sliced onion
1/2 teaspoon sumac
1 thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped

Steps:

  • Combine all ingredients except for beef, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
  • Add beef, cover and refrigerate at least 8 hours, preferable overnight.
  • In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook! If beef becomes a little dry, add a few tablespoons of water throughout cooking duration.
  • While beef is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
  • Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
  • When the beef is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
  • Prepare the Pita.
  • Place enough beef on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
  • Serving Shawarma.
  • You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

Nutrition Facts : Calories 1134, Fat 96.8, SaturatedFat 36.3, Cholesterol 116.8, Sodium 538.1, Carbohydrate 45.5, Fiber 4.6, Sugar 3.2, Protein 21.8

FOOL NABED - FAVA BEAN SOUP (EGYPTIAN)



Fool Nabed - Fava Bean Soup (Egyptian) image

From Saad Fayed, Fool nabed is an Egyptian soup made from fava beans. It is warm and filling. Serve alone or as an appetizer. Times do not include overnight soaking of favas.

Provided by Nana Lee

Categories     Beans

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups dried fava beans (or 4 cups canned fava or broad beans)
1 teaspoon cumin
2 garlic cloves, crushed
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons fresh parsley, finely chopped
water, used to soak fava beans

Steps:

  • Soak fava beans overnight.
  • Drain fava beans and save water.
  • Peel the skins from the fava beans and place the beans in large saucepan.
  • Measure 6 cups of soaking water and add to the fava beans.
  • Bring to a boil on medium high heat.
  • Reduce heat to medium and cook for 45 minutes, or until beans are soft.
  • Once beans are tender, remove beans from heat and puree in a blender.
  • Return pureed fava beans to saucepan and bring to a boil.
  • Add water if needed.
  • Stir in cumin, garlic, lemon juice and olive oil and bring to a second boil.
  • Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top.

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