Name: Pulled lamb shawarma sandwich
Yield: Serves eight
Cuisine: Israeli
Ingredients: 10 g picked parsley leaves; 1½ tbsp lemon juice; 2 heads of garlic, 1 cut in half, horizontally, and 8 cloves from the second head roughly chopped; 8 pita breads (shop-bought); 2 plum tomatoes, thinly sliced (200g); 200 g Greek-style yoghurt; 3 onions, 1 roughly chopped and the other 2 quartered (and peeled, as always) into wedges; Salt and black pepper; 100 g shatta; 5 g picked mint leaves; 1½ tbsp ground cumin; 2 tsp smoked paprika; 1½ tbsp ground coriander; 2–2.5 kg lamb shoulder, bone in; 2 tsp sumac; 700 ml chicken stock; 20 g parsley, roughly chopped; 60 g tahini; 2 tsp ground turmeric; 1 red onion, thinly sliced into rounds (120g); ¼ tsp ground cloves; 3 tbsp cider vinegar; 60 ml olive oil; 2½ cm piece of ginger, peeled and roughly chopped (25 g); 2 tsp ground cinnamon; ½ a lemon

Preparation info

Serves
eight

Difficulty
Medium

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Pulled lamb shawarma sandwich

Ingredients

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