Lebanese Donair
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 cup
Olive Oil1 cup
Lemon Juice (fresh)1 tsp
Allspice1 tsp
Ground Cinnamon1 tsp
Cardamom1 tsp
Ground Black Pepper3 large
Tomatoes (coarsely chopped)2 cloves
Garlic (minced)1 bunch
Parsley (finely chopped fresh)1 large
Sweet Onion (finely chopped)1 cup
WaterDirections:
1
Place the sliced beef into a flat, ovenproof dish
2
Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended
3
Pour over the beef, turning slices to coat evenly
4
Cover, and refrigerate 4 hours
5
Preheat oven to 425 degrees F (220 degrees C)
6
Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes
7
Cool slightly
8
Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl
9
Place the tomatoes in a bowl, and set aside until needed
10
Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl
11
Season to taste with salt
12
To serve, place the pita bread rounds on serving plates
13
Spoon some of the meat mixture down the center of each pita round
14
Top with the parsley mix, tomatoes, and tahini sauce
15
Roll up the sides of the pita bread around the filling, and serve