Homemade Shawarma with Arabic Bread and Smoked Eggplant Sauce

Ingredients

• 1 kg Beef rump (Cut into very thin slices, as for milanesa.)
• 1 tbsp Baharat
• 0.5 tbsp Ground black pepper (Add more to taste for the sauce.)
• 5 tbsp Arabic or plain yogurt
• 0.5 tbsp Salt (Divided between the meat and the sauce; adjust to taste.)
• 2 tbsp Paprika
• 1 tbsp Garlic powder
• 2 Lemon juice (Juice of 2 lemons for the marinade.)
• 0.5 cup Oil (For the marinade; a neutral oil may be used.)
• 2 Eggplants (Charred or roasted directly over the flame until smoky and tender.)
• 1 Garlic (For the sauce.)
• 100 ml Whole milk (At room temperature.)
• 200 ml Oil (For emulsifying the lactonnaise.)
• Lemon juice (To taste, for the sauce.)
• Salt and black pepper (To taste, for the sauce.)
• 500 g 000 wheat flour (Medium-strength wheat flour; 000 flour is the variety specified in the source.)
• 1 tsp Salt (For the bread.)
• 1 tsp Sugar
• 5 g Dried yeast (Use fresh yeast as an alternative, not both.)
• 3 tbsp Olive or sunflower oil (Generous tablespoons.)
• 200 ml Lukewarm water
• Tomato (For serving, sliced or diced; quantity to taste.)
• Onion (For serving, thinly sliced; quantity to taste.)
• Lettuce (For serving; quantity to taste.)
• Hummus (For assembling the shawarmas; quantity to taste.)

Steps

1. 1

   Cut the beef rump into very thin slices, as for milanesa. Place it in a large bowl.

2. 2

   Add the baharat, black pepper, yogurt, salt, paprika, garlic powder, lemon juice, and oil. Mix very well until all the meat is coated with the marinade.

3. 3

   Cover the bowl and marinate the meat in the refrigerator for a couple of hours or, preferably, overnight. This resting time allows the flavors to penetrate the meat.

4. 4

   Char the eggplants directly over a flame or roast them at a high temperature, turning them occasionally, until the skin is charred and the interior is completely soft. Let them cool.

5. 5

   Cut open the cooled eggplants and scoop out the flesh with a spoon. It is not necessary to remove every bit of skin; a little adds a smoky flavor.

6. 6

   Place the room-temperature milk in the jar of a blender or immersion blender. Add the garlic, salt, black pepper, and lemon juice.

7. 7

   Begin blending and slowly pour in the 200 ml of oil in a continuous thin stream until you obtain a thick, creamy emulsion similar to mayonnaise.

8. 8

   Add the smoked eggplant flesh and process until you obtain a smooth sauce. Taste and adjust the salt, pepper, and lemon juice.

9. 9

   To prepare the bread, mix the flour, salt, sugar, and dried yeast. If using fresh yeast, crumble it into the mixture.

10. 10

    Gradually add the oil and lukewarm water. Mix until a dough forms, then knead until it is smooth, elastic, and only slightly sticky.

11. 11

    Cover the dough and let it rest in a warm place until it increases in volume. Divide it into portions, roll each one out into thin discs, and cook them in a very hot skillet or on a griddle until they puff up and develop golden spots on both sides.

12. 12

    Heat a large skillet over very high heat. Add the marinated meat in batches, without overcrowding the pan, and sauté it in a little fat or oil until well seared and cooked through. Set aside the cooked meat while preparing the rest.

13. 13

    Warm the Arabic breads if necessary. Place tomato, onion, lettuce, and hummus on each bread.

14. 14

    Add a generous amount of hot meat and finish with the smoked eggplant sauce. Wrap the bread and serve immediately.

Notes

The published recipe does not specify exact times for charring the eggplants, proofing the dough, or cooking the breads; use the visual cues indicated. The source presents this preparation as a homemade adaptation. The transcript mentions tomato, onion, lettuce, and hummus for assembling the shawarma, but does not provide quantities.

Nutrition per serving

• main course
• Arabic food
• shawarma
• homemade
• homemade bread
• beef
• marinated
• smoked