What is the best recipe for Jordanian shawarma made at home?

Answer 1

Shawarma is basically the same almost anywhere in the middle easy. I am sure Jordanians have their idea of how their's is a little different. I really likre the all lamb Shawarma best. Awesome! Here is a recipe that I have for specifially Jordanian Shawarma sandwiches. I got it from cuisinemiddleeast.com

Shwarma Sandwiches
½ Kg' lamb meat, cut into strips
½ Kg' chicken breast, cut into strips
½ teas each cinnamon, cumin, black pepper, salt
3 cloves garlic, minced
1chopped onion
½ cup lemon juice
½ cup red wine vinegar
6 pita bread
2 tomatoes, chopped

6 slices pickled eggplant (optional)

3 serrano or jalapeסo chiles, stems and seeds removed, chopped



Place the meat in a glass bowl. In another bowl, combine the spices, salt, garlic, onion, lemon juice, and vinegar, stir well, and pour it over the meat. Marinate in the refrigerator for at least 2 hours.

Drain the meat from the marinade and pat dry. Grill the meat over a hot charcoal or gas fire until done, about 10 minutes, turning often. Divide the meat into the pita bread sections, add tomatoes, pickled eggplant if using and the chiles. You can top it with tahini sauce.

Good Luck!

Answer 2

I love soups and have more than a few favorites and they vary depending on who I'm making them for. But these are the top 2, I'd say. The teens go crazy for my lentil soup which I developed from the old Progresso soup label for their lentil soup. They changed their recipe twice since then but the original ingredients make the best soup. I saute chopped celery and celery tops and onions. Add a bay leaf, a big tablespoon of tomato paste, veg boullion, washed lentils, water, garlic powder and a frozen block of spinach or mustard greens or kale and cook. Sometimes I add carrots or cooked pasta. My husband and brother love Tuscan sausage soup which mimics Olive Garden's soup. That is sauteeing sausage and garlic and onion, adding crushed hot pepper, chicken broth or other light broth and kale and chopped potatoes. Cook until potatoes are tender and add in most of a can of evap milk. Sometimes, I add in white beans. sometimes I puree the beans to make a thicker broth. Sometimes, I skip the sausage and add a ton more garlic. soups are so flexible that way--you can really change them around with whatever you have on hand or feel like that day!