This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East.
- Serves: 7 persons
- 3¼ pounds boneless top round steak, sliced very thin
- ½cup red wine vinegar
- ½cup olive oil
- ¼cup fresh lemon juice
- 1teaspoon allspice
- ½teaspoon ground cinnamon
- ¼teaspoon cardamom
- ½teaspoon ground black pepper
- salt, to taste
- 2large tomatoes, coarsely chopped
- 1clove garlic, minced
- 1bunch finely chopped fresh parsley
- 1large sweet onion, finely chopped
- ⅓cup olive oil
- 3tablespoons fresh lemon juice
- 3large tomatoes, coarsely chopped
- 2cloves garlic, minced
- 1cup tahini (sesame-seed paste)
- ½cup fresh lemon juice
- ½cup water
- salt, to taste
- 7(6 inch) pita bread rounds
Step 1Place the sliced beef into a flat, ovenproof dish. 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. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
Step 2Preheat oven to 425 degrees F (220 degrees C).
Step 3Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
Step 4Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
Step 5Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
Step 6To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.