Shawarma Lavash Beef is a Middle Eastern dish featuring marinated beef sirloin or flank steak, cooked until tender and served in thin flatbread known as lavash. The beef is infused with a blend of spices, giving it a flavorful and aromatic profile, while the lavash provides a soft, chewy texture that complements the savory meat. Here's how to prepare it at home.

Shawarma Lavash Beef with Fries

Mediterranean Cuisine

Mansaf

Okra with Meat

Molokhoya with Chicken

Rice Pudding

Mahalabia

Chicken Wings

Baklava

Chicken Fingers

Burger

Chicken Nuggets

Egg Pie

Pastrami with Cheese Pie

Sfeeha

Chicken Fajhita Pie

Potato Pie

Spinach with Cheese

Spinach Pie

Cheese with Olives Pie

Za3tar with Cheese Pie

Cheese Pie

Za3tar

Vegetarian Platter

In a large bowl, combine olive oil, minced garlic, cumin, paprika, turmeric, coriander, salt, and black pepper. Add the beef and coat it well. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Beef

Preheat a grill or skillet over medium-high heat. Remove the beef from the marinade and cook for about 4-5 minutes per side for medium rare, or until desired doneness. Let it rest for 5 minutes before slicing thinly.

Cook the Beef

While the beef is resting, prepare the French fries according to package instructions or make homemade fries. Season with salt to taste.

Prepare the Fries

Lay out a piece of lavash bread, add a portion of sliced beef, a handful of fries, sliced cucumbers, sliced tomatoes, and chopped parsley. Drizzle with tahini sauce.

Assemble the Shawarma

Roll the lavash tightly around the filling, slice in half, and serve immediately.

Roll and Serve

Beef sirloin or flank steak

Olive oil

Garlic cloves, minced

Ground cumin

Ground paprika

Ground turmeric

Ground coriander

Salt

Black pepper

Lavash bread

French fries

Tahini sauce

Sliced cucumbers

Sliced tomatoes

Chopped parsley

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Prepare the Vegetables

Add the diced red bell pepper, zucchini, and eggplant. Cook, stirring occasionally, for about 5-7 minutes until they begin to soften.

Add the Vegetables

Stir in the cherry tomatoes and Kalamata olives. Cook for another 5 minutes, allowing the tomatoes to release their juices.

Incorporate Tomatoes and Olives

Remove from heat and stir in crumbled feta cheese, chopped basil, lemon juice, salt, and black pepper to taste.

Finish with Cheese and Herbs

Serve warm or at room temperature as a side dish or over a bed of cooked quinoa or couscous.

Serve

Red bell pepper, diced

Zucchini, diced

Eggplant, diced

Cherry tomatoes, halved

Kalamata olives, pitted and halved

Feta cheese, crumbled

Fresh basil, chopped

Lemon juice

In a large pot, add the lamb, whole onion, bay leaves, cardamom pods, cinnamon, black pepper, and salt. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for about 1.5 to 2 hours until the lamb is tender.

Prepare the Lamb

Once the lamb is cooked, remove it from the pot and set aside. Strain the broth and measure out 4 cups of the broth. Add this broth to a separate pot and bring it to a boil. Add the jasmine rice, cover, and reduce heat to low. Cook for about 20 minutes until the rice is fluffy.

Cook the Rice

In a bowl, mix the plain yogurt with a pinch of salt and whisk until smooth. Set aside.

Prepare the Yogurt Sauce

In a skillet over medium heat, toast the pine nuts and almonds until golden brown. Be careful not to burn them.

Toast the Nuts

On a large serving platter, spread the rice as a base. Place the lamb pieces on top of the rice. Drizzle with the yogurt sauce and garnish with toasted nuts and chopped fresh parsley.

Assemble the Mansaf

Lamb meat

Water

Jasmine rice

Plain yogurt

Pine nuts

Almonds

Onion

Cinnamon

Cardamom pods

Bay leaves

Fresh parsley

Wash the okra thoroughly and trim the ends. Chop the onion and tomatoes, and mince the garlic.

Prepare the Ingredients

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Cook the Meat

Add the ground beef or lamb to the skillet. Cook until browned, breaking it apart with a spatula.

Add Ground Meat

Stir in the diced tomatoes, salt, black pepper, and paprika. Cook for another 5 minutes until the tomatoes soften.

Incorporate Tomatoes and Spices

Add the prepared okra and water to the skillet. Stir well to combine all ingredients.

Add Okra and Water

Reduce heat to low, cover, and let simmer for about 15 minutes, or until the okra is tender.

Simmer

Remove from heat and stir in the lemon juice and chopped coriander before serving.

Finish with Lemon and Coriander

Okra

Ground beef or lamb

Onion, chopped

Garlic, minced

Tomatoes, diced

Vegetable oil

Paprika

Fresh coriander, chopped

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute.

Prepare the Chicken

Add the chicken pieces to the pot and season with salt and black pepper. Brown the chicken on all sides for about 5-7 minutes.

Cook the Chicken

Pour in the chicken broth and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the chicken is cooked through.

Add Broth and Simmer

Add the molokhoya leaves to the pot along with the lemon juice. Stir well and let it cook for an additional 5-7 minutes until the leaves are tender.

Incorporate Molokhoya

Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro.

Chicken pieces

Molokhoya leaves (jute leaves)

Onion, finely chopped

Chicken broth

Black pepper, ground

Cilantro, chopped (for garnish)

In a medium saucepan, combine the Arborio rice and 1 cup of water. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes, or until water is absorbed.

Prepare the rice

In a large saucepan, combine the cooked rice, milk, sugar, salt, and cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and starts to bubble, about 20-25 minutes.

Make the pudding

In a small bowl, whisk the egg yolks and then temper them by adding a little bit of the hot rice mixture to the yolks, stirring quickly. Then add the yolk mixture back to the saucepan, stirring well to combine.

Add egg yolks

Continue to cook for another 5 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.

Finish the pudding

Transfer the rice pudding to bowls and let it cool slightly before serving. Optionally, sprinkle with additional ground cinnamon or serve with raisins.

Arborio rice

Milk

Sugar

Vanilla extract

Ground cinnamon

Egg yolk

In a saucepan, combine the milk and sugar over medium heat. Stir until the sugar is dissolved and the mixture is heated but not boiling.

Prepare the Milk Mixture

In a small bowl, dissolve the cornstarch in a few tablespoons of cold milk until smooth. Then, gradually add this mixture back into the saucepan, stirring continuously.

Mix Cornstarch

Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

Thicken the Mixture

Remove the saucepan from heat and stir in the rose water and vanilla extract until well combined.

Flavor the Mixture

Pour the mixture into individual serving cups or a large dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until set.

Chill the Mahalabia

Before serving, garnish with chopped pistachios and a sprinkle of ground cinnamon to taste.

Cornstarch

Rose water

Chopped pistachios (for garnish)

Ground cinnamon (for garnish)

Preheat your oven to 400°F (200°C). In a large bowl, combine the chicken wings with olive oil, garlic powder, paprika, salt, black pepper, and hot sauce. Toss until wings are evenly coated.

Prepare the Chicken Wings

Spread the wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes until crispy and golden, flipping halfway through.

Bake the Wings

While the wings are baking, prepare the fries according to package instructions (baking or frying) until crispy.

Once the wings are done, serve them hot with the fries and ketchup on the side.

Chicken wings

Garlic powder

Hot sauce

Fries

Ketchup

In a food processor, combine the walnuts, sugar, and ground cinnamon. Pulse until finely chopped. Set aside.

Prepare the Nut Mixture

Thaw the phyllo dough according to package instructions. Preheat the oven to 350°F (175°C).

Prepare the Phyllo Dough

Brush a 9x13 inch baking dish with melted butter. Layer 8 sheets of phyllo dough, brushing each sheet with butter before adding the next. Sprinkle a layer of the nut mixture over the phyllo.

Layer the Phyllo Dough

Continue layering phyllo dough and nut mixture, alternating until all nuts are used, finishing with a top layer of phyllo (at least 8 sheets).

Repeat Layers

Using a sharp knife, cut the baklava into diamond or square shapes before baking.

Cut the Baklava

Bake in the preheated oven for 45-50 minutes, or until golden brown.

Bake the Baklava

In a saucepan, combine water, honey, and vanilla extract. Bring to a boil, then reduce heat and simmer for 10 minutes.

Prepare the Syrup

Once the baklava is done baking, immediately pour the hot syrup over it, ensuring that it seeps into the cuts.

Add Syrup to Baklava

Allow the baklava to cool completely before serving. Serve at room temperature.

Cool and Serve

phyllo dough

unsalted butter

walnuts

sugar

ground cinnamon

water

honey

vanilla extract

Cut the chicken breasts into finger-sized strips.

In three separate bowls, set up your breading station: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, garlic powder, and paprika.

Set Up Breading Station

Dip each chicken strip in the flour, shaking off excess, then into the egg, and finally coat with the breadcrumb mixture. Ensure each piece is well coated.

Bread the Chicken

In a large skillet, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the breaded chicken fingers in the hot oil, frying in batches if necessary. Cook for about 4-5 minutes on each side or until golden brown and cooked through.

Shawarma Lavash Beef With Fries