The RARE Shawarma I Ate Weekly When I Lived In Cairo

When I lived in Cairo, I used to eat Meat Shawarma from a Restaurant called Abu Haidar every single week. I couldn’t get enough of the succulent meat and juicy buns, and so after leaving Egypt, it’s been one of the foods I crave the most. Luckily my mother in law had a great recipe for meat shawarma that is practically identical to the one from this restaurant. It’s just as succulent and flavourful, and really hits the spot. Make this and I guarantee you’ll be doing it on the regular. ___ 2.2 million people in Gaza are under siege with no food, water, electricity, or medicine. I urge you to join me in supporting these charities providing aid to the civilians and children of Gaza: Médecins Sans Frontières (Doctors without borders): Palestine Children’s Relief Fund: ___ There is no place for hate in this community. Anyone commenting anti-palestinian, antisemetic or anti-arab hate will be banned ___ Want to help us make more awesome recipes like this every week? 🧆 Join our Patreon and come hang out with us on our discord server ☕ Or buy us a coffee ___ Ingredients: 1kg of Beef or Lamb. Use a flavourful cut with a good amount of fat. Stewing meat works well but Ribeye, Chuck, or Beef ribs are best 50-100g Lamb fat or dry aged beef fat (optional, but highly recommended. Double if using lean meat) 3 Tbsp of Beef drippings or duck fat (in place of the lamb fat) 1 Tomato 1 Green Chilli (your preferred heat level) 12 Soft flour buns Marinade: 2 Medium Onions Zest of 1 Lemon Zest of 1 Orange 5 Tbsp White Vinegar 2 Tsp Salt 1 Tsp Pepper 1/2 Tsp Sumac 1/2 Tsp Baharat (leave it out if you don’t have it) Tahini sauce: 150g Yoghurt 100g Tahina 100g Water 40g Lemon Juice 1/2 Tsp Salt 1/2 Tsp White Pepper 1/2 Tsp Cumin 1/2 Tsp Chilli Powder (Optional) Onion and Parsley salads: 1 Red Onion 25g or small bunch of parsley 1/2 Tsp Salt 1 Tsp Sumac