1 kg tender beef cut into cubes
1 pack of shawerma spices (available at all super markets)
1 tbsp vinegar
2 tbsp oil
1/2 cup water
2 hard tomatoes cut into cubes after removing the watery seeds
1/2 cup finely chopped parsley
Ingredients for the Rice
3 cups basmati rice
6 cups of chicken or vegetable stock
5 cloves قرنفل
2 bay leaves ورق لارو
2 cinnamon sticks
1 tsp turmeric (korkom)
2 tbsp margarine
4 loaves of Lebanese bread cut into square pieces
For the Garlic Sauce (tomeya)
1/2 cup mayonnaise
1/2 cup yogart
1/2 cup sour cream
4 finely chopped gloves of garlic
Salt
Directions
For the garlic sauce, we mix all ingredients and taste to make sure there's enough garlic in it. Leave it in the fridge till serving.
For the shawerma beef, marinate the beef in the shawerma spices, oil, vinegar & water and leave for at least 2 hours marinating in the fridge, the longer the better of course. After marinating, stir fry your beef and leave it on heat to soak all water, if it wasn't quite done you can add water. After you remove it from heat add your tomatoes and parsley.
For the rice, cut your bread into small square pieces, coat it with some oil and leave it to toast in the oven until crispy and golden brown then leave it aside. Wash your pasmati rice and leave it to soak in water for 20-30 minutes. On high heat, add your chicken stock and bring them to a boil. In the cooking pan your cook the rise in add 2 tbsp on margarine, the cloves, the cinnamon sticks, turmeric and the bay leaves and leave them all to heat up together and then add your saffron chicken stock. Drain the rice from any water and add it to the stock and spices. Season with salt and very little pepper and leave it covered till it's cooked.
Now, we start layering our dish! First, you layer your toasted bread and then you top it with all the rice and then you top them both with the shawerma beef. You can sprinkle the garlic sauce on top or you can leave it aside.
