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Pulled Lamb Shawarma Sandwich
Ingredients
  • 3 onions, 1 roughly chopped and the other 2 quartered (and peeled, as always) into wedges
  • 2 heads of garlic, 1 cut in half, horizontally, and 8 cloves from the second head roughly chopped
  • 2½cm piece of ginger, peeled and roughly chopped (25g)
  • 20g parsley, roughly chopped
  • 1½ tbsp ground cumin
  • 1½ tbsp ground coriander
  • 2 tsp smoked paprika
  • 2 tsp ground turmeric
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 3 tbsp cider vinegar
  • 60ml olive oil
  • 2 to 2.5kg lamb shoulder, bone in
  • 700ml chicken stock
  • ½ a lemon
  • salt and black pepper
  • subheading: For the sumac yoghurt:
  • 200g Greek-style yoghurt
  • 60g tahini
  • 1½ tbsp lemon juice
  • 2 tsp sumac
  • subheading: To serve (any or all of the following):
  • 2 plum tomatoes, thinly sliced (200g)
  • 1 red onion, thinly sliced into rounds (120g)
  • 10g picked parsley leaves
  • 5g picked mint leaves
  • 100g shatta (see page 73 of Falastin)
  • 8 pita breads (shop-bought or see page 278 of Falastin for homemade)
  • subheading: Essential kit:
  • You will need: a food processor
Steps
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