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

Slow-cooked lamb, piled into a warm pita with all the condiments you care for: this is the ultimate shawarma sandwich. Once cooked, the lamb keeps in the fridge so don’t worry if there are fewer than eight of you for that first sandwich. The lamb is also great as a proper meal, rather than a sandwich, served as it is with a selection of sides: fattoush, butternut squash and a crisp green salad makes just one great combination.

Getting ahead: