Recipes
1lb mushrooms
1 garlic clove
1/4 of a leek
1 tsp Shawarma
1/2cup parsley cilantro
4 tbsp olive oil
1 cup of Labneh
Salt to taste
In a pan on medium heat cook the leeks and garlic in 2 tbls of olive oil until softened but not colored.
Add the mushrooms cut as desired and cook until soft. Add the herbs.
In a plate, add the labneh and then the cooked mushrooms over the top, and drizzle with the remaining olive oil.
1 Flank Steak (about 9 to 12oz)
1 Tbsp Shawarma blend
1/4 cup Olive Oil
1/4 Lemon Juice
1 -2 Garlic (cloves, grated)
1 Small Onion (sliced)
Cilantro (garnish)
In a mixing bowl add the olive oil, lemon juice and the onions. Mix well then add your meat, toss well and let marinade for min 30 minutes or for 2-3 hours in the refrigerator before grilling. Cook over the grill until desired finish is achieved and garnish with cilantro OR heat on a pan over high heat, and using your tongs, add the meat in. Spread the meat out so that as much of it is touching the hot surface as possible (and if you need to, do this in batches). Cook for 8 to 15 minutes, flipping and tossing occasionally (if you like less juice and for the meat to be more charred, you will likely go 15 minutes). Slice and serve or keep it whole if serving individual steaks.
1lb Mushroooms of choice
2 tbls Extra Virgin Olive Oil
2 tbls Tahini
2 tsp Shawarma
2 Garlic Cloves
2 tbls Water
2-3 Green Onions
1 cup Parsley
1 cup Cilantro
Salt to taste
Cut up garlic and mushrooms and saute in olive oil, water and Shawarma mix for a good 5-7 mins or until tender. Roughly chop parsley and cilantro and mix with tahini to make a sauce. Stuff Batbout bread (or Pita works) and mushrooms. Add green onions and tahini mix and enjoy an amazing sandwich.
3 tbls Butter
1/2 cup Cooked Crab Meat
1 tsp Shawarma
1/4 of a Chopped Raw Onion
Parsley (to taste)
Lemon (a squeeze)
Brown the butter and sauté the crab (we love king crab in this!) in the mixture adding shawarma spice. Take mixture and stuff into a pita bread or your bread of choice. We use our homemade semolina/rye bread here. Stuff your sandwich with the crab mixture, onions, parsley and squeeze lemon to taste et viola!
