Muffins recipes

National dish of United Arab Emirates

flag of United Arab Emirates

  • Independence: 2. 12. 1971
  • Capital: Abu Dhabi
  • Official language: Arabic
  • Population: 8 264 070
  • Area: 83 600 km2
  • International code: AE
  • Currency: UAE dirham (AED)
map of United Arab Emirates

Shawarma

Ingredients for Beef Shawarma:

  • 4 pounds bone-in tied beef chuck tender
  • 2 tablespoons Kosher salt
  • 1/2 cup peeled garlic
  • 10 bay leaves, dried
  • 5 cinnamon sticks
  • 2 cups ground cardamon
  • 1/4 cup garam masala

Ingredients for Chimichurri Sauce:

  • 4 ounces Italian parsley leaves with very little stem
  • 3 ounces fresh mint, leaves only
  • 2 ounces fresh basil, leaves only
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 cups olive oil, blend 80/20
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon Kosher salt
  • 3/4 cup rice seasoned vinegar
  • 3/4 cup apple cider vinegar
  • 4 fluid ounces fresh squeezed lemon juice
Shawarma is national food (dish) of United Arab Emirates

Instructions for Beef Shawarma:

Gather and prepare all ingredients listed. Trim and clean hangar steak and slice 1/4” thick. In stainless mixing bowl, combine all ingredients and mix well. Transfer to appropriate container, cover and marinate for at least 4 hours or overnight. Place marinated beef in 2-inch hotel pan and cover with heavy-duty foil. Place in 350-degree oven and cook until tender but with no running juice. Remove from oven and allow meat to rest for a few minutes before serving. Serve with Chimichurri sauce.

Instructions for Chimichurri Sauce:

Gather and prepare ingredients listed. Prepare herbs and rinse them in cold water to wash and remove any dirt. Drain herbs and lay out on paper to dry. Please allow herbs to dry naturally. Chop herbs to a rough-chopped stage and set aside. In a mixing bowl, combine the olive oil blend, black pepper, white pepper, chili flakes, salt, both vinegars and lemon juice and mix to create a dressing. Fold in herbs and mix well. Allow Chimichurri sauce to marinate for at least 30 minutes before using (it will develop the earthy, herb flavor).

Info:

Shawarma is a Levantine Arab meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. Shawarma is eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba. It is now a fast-food staple worldwide.

Shawarma is made by alternately stacking strips of fat and pieces of seasoned meat (beef, lamb or marinated chicken) on a stick. An onion, a tomato, or a halved lemon is sometimes placed at the top of the stack for additional flavoring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours (see rotisserie). Traditionally, a wood fire was used; currently, a gas flame is common. While specialty restaurants might offer two or more meat selections, some establishments have just one skewer. While cooking, the meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is eaten as a fast food, made up into a sandwich wrap with pita bread or rolled up in an Armenian Lavash flatbread together with vegetables and dressing. A variety of vegetables come with the shawarma which include: cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins, pickles, and cabbage. One has the option to get French fries in some countries, including: Jordan, Syria, Lebanon, Israel, Turkey, Egypt, Saudi Arabia, also countries in Europe such as Romania, Italy, Germany, Bulgaria and the U.K. Other options include thick cut French fries served inside the lavash to help soak up the sauce and juices keeping them inside the wrap. Dressings include: tahini (or tahina), Amba sauce (pickled mango with Chilbeh), hummus, or flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is served with garlic mayonnaise, toum (garlic sauce), pomegranate concentrate, or skhug (a hot chili sauce). Once the shawarma is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame. In Saudi Arabia, goat is as common as beef or lamb. Less common alternatives include fish and sausage. Some shawarma stores use hot dog buns or baguettes, but most have pita and lavash.

 
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