Description
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.
Ingredients
- 3 ¼ pounds boneless top round steak, sliced very thin
- ½ cup red wine vinegar
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon cardamom
- ½ teaspoon ground black pepper
- salt, to taste
- 2 large tomatoes, coarsely chopped
- 1 clove garlic, minced
- 1 bunch finely chopped fresh parsley
- 1 large sweet onion, finely chopped
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 3 large tomatoes, coarsely chopped
- 2 cloves garlic, minced
- 1 cup tahini (sesame-seed paste)
- ½ cup fresh lemon juice
- ½ cup water
- salt, to taste
- 7 (6 inch) pita bread rounds
Instructions
- Place 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.
- Preheat oven to 425 degrees F (220 degrees C).
- Remove 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.
- Meanwhile
- 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.
- Make the tahini sauce by mixing the garlic
- tahini
- lemon juice
- and water together in a bowl. Season to taste with salt.
- To 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 5 hrs 20 mins
Servings: 7