Text 6576, 88 rader
Skriven 2011-02-02 10:11:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 714
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Shawarma w/Tomato Relish & Tahini Sauce
 Categories: Poultry, Chilies, Breads, Sauces
      Yield: 4 servings
 
  2 1/2 lb turkey cutlets; 1/4" thick
      2    Onions; in 1/4" rounds
      1 tb Turmeric
      2 ts Coarse kosher salt
      2 ts Ground coriander
      1 ts Ground cumin
      1 ts Ground black pepper
      1 ts Ground white pepper
      1 ts Hot paprika or cayenne
           - pepper
      8 tb Extra-virgin olive oil;
           Divided
      8    Whole pita breads
           Tomato Relish
           Tahini Sauce
      1 c  Thin sliced pickled
           - eggplant* or sour dill
           - pickles
 
  Shawarma is the Middle Eastern version of a large vertical shish kebab
  known as doner kebab in Turkey and gyro in Greece. It's made by
  impaling layers of meat on an oversize spit with a flat base and
  roasting the meat in an upright rotisserie. There are at least three
  advantages to this singular method of cooking. The dripping fat
  bastes the meat below it; the meat is sliced to order (at least it
  should be) from the outside, which gives every customer a crusty end
  cut; and because the crusty meat slices are piled on pita bread with
  fresh vegetables, pickles, and tahini sauce, you get a whole meal-and
  a healthful one-in a single sandwich. Traditionally, shawarma was
  made with lamb, but more and more Israeli grill masters use thinly
  sliced chicken or turkey. Shawarma is easy to prepare if you have a
  vertical rotisserie, and somewhat more challenging to adapt to the
  home grill. But direct-grilling the turkey slices does give you a
  close approximation of the taste and texture of classic shawarma.
  
  Arrange turkey cutlets in 15x10x2-inch glass baking dish. Spread onion
  slices in 13x9x2- inch glass baking dish. Mix turmeric, coarse salt,
  ground coriander, ground cumin, black pepper, white pepper, and hot
  paprika in small bowl. Sprinkle onion slices with 1 tablespoon spice
  mixture, then drizzle 2 tablespoons olive oil over, turning onions to
  coat both sides. Sprinkle remaining spice mixture over both sides of
  turkey cutlets, rubbing in spice mixture with fingertips to coat.
  Drizzle 4 tablespoons olive oil over turkey, turning cutlets to coat
  both sides. Cover and chill onions and turkey at least 4 hours and up
  to 8 hours.
  
  Prepare barbecue (medium-high heat). Brush grill rack with oil. Brush
  pita breads with 2 tablespoons oil. Grill onion slices until tender,
  about 4 minutes per side. Grill turkey cutlets until cooked through,
  about 3 minutes per side. Grill pita breads until grill marks appear,
  about 2 minutes per side. Transfer turkey cutlets and onion slices to
  cutting board and keep pita breads warm. Working in batches, stack
  several turkey slices and cut thinly crosswise. Repeat stacking and
  cutting with onion slices. Mix together turkey and onions in large
  bowl. Place 1 pita bread on each of 8 plates. Top with turkey-onion
  mixture, then Tomato Relish, Tahini Sauce, and eggplant and serve.
  
  * Eggplant packed in a pickling brine of water, vinegar, salt, herbs,
  and spices; sold at Middle Eastern markets.
  
  by Steven Raichlen
  
  Bon Appétit | July 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 30 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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