Shawarma Rice
A delicious and flavorful Shawarma Rice dish featuring seasoned ground beef, turmeric rice, a fresh salad, and a creamy garlic-yogurt-mayo sauce.
Ingredients
- 500 g ground beef
- 1 tablespoon black pepper
- 1.5 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- salt to taste
- pepper to taste
- 2 tablespoon yogurt
- 2 tablespoon beef tallow
- 2 tablespoon neutral oil
- 2 clove garlic
- 0.25 count onion
- 2 cup rice
- 1 teaspoon turmeric
- 2.5 cup chicken stock
- 1 count tomato
- 0.5 count red onion
- 0.5 teaspoon sumac
- salt to taste
- pepper to taste
- 0.5 cup parsley
- 3 tablespoon extra virgin olive oil
- 1 clove garlic
- 1 clove garlic
- 0.5 cup yogurt
- 0.25 cup mayonnaise
- salt to taste
- pepper to taste
- 1 teaspoon lemon juice
- 1 tablespoon extra virgin olive oil
- 0.25 cup cabbage
- 0.25 count cucumber
- 1 tablespoon cilantro
Method
- 1
In a large bowl, combine the ground beef, black pepper, cumin, smoked paprika, garlic powder, salt, pepper, yogurt, and beef tallow. Mix thoroughly until all ingredients are well incorporated.
- 2
Place the beef mixture onto a sheet of parchment paper. Cover with another sheet of parchment paper and use a rolling pin to roll the meat out until it is paper-thin.
- 3
Remove the top sheet of parchment paper. Tightly roll the flattened meat into a log, using the bottom parchment paper to help guide you. Repeat to form multiple logs.
- 4
Place the meat logs on a baking sheet and bake. (Note: Temperature and time are not specified, but baking until cooked through and browned is recommended, approximately 20-25 minutes at 190°C/375°F).
- 5
While the beef is cooking, heat neutral oil in a saucepan over medium heat. Sauté the sliced garlic and diced onion until fragrant.
- 6
Add the washed rice and turmeric to the pot and stir to combine.
- 7
Pour in the chicken stock, bring to a simmer, then cover, reduce the heat to low, and cook for 15-20 minutes or until the liquid is absorbed and the rice is tender.
- 8
In a mixing bowl, combine the diced tomato, sliced red onion, sumac, salt, pepper, chopped parsley, and extra virgin olive oil. Toss well to combine.
- 9
In a separate small bowl, combine the grated raw garlic, roasted garlic, yogurt, mayonnaise, salt, pepper, lemon juice, and extra virgin olive oil. Mix until smooth.
- 10
Once the beef logs are cooked, remove them from the oven. Unroll the logs. The meat will be in a single cooked sheet.
- 11
Tear or shred the cooked beef into small, shawarma-like pieces.
- 12
To assemble, start with a base of turmeric rice in a bowl. Add shredded cabbage and sliced cucumber on the side.
- 13
Top the rice with the tomato-onion salad and a generous portion of the shredded beef.
- 14
Drizzle the garlic-yogurt-mayo sauce over the beef and garnish with fresh cilantro.
- 15
Serve immediately and enjoy.
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