Syrian Beef Shawarma

Ingredients

• 1 kilogram lamb or veal
• 200 grams lamb fat or ghee
• 200 grams yogurt
• juice of 3 onions onion juice
• juice of 1 lemon lemon juice
• 1 tea glass olive oil
• 1.5 tsp salt
• 1 tsp pepper
• 1 tsp ground coriander
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1 tsp dried pepper
• 8 tbsp tahini
• 4 tbsp yogurt
• 2 cloves garlic
• 1/2 tsp salt
• parsley
• pickled turnips
• pomegranate molasses
• prepared pepper sauce
• charcoal

Instructions

1. Cut the meat into medium-thick slices in the preparation bowl.
2. Place the yogurt, lemon juice, olive oil, onion juice, salt, pepper, ground coriander, ginger, cinnamon, cardamom, cloves, nutmeg, and dried pepper in the blender.
3. Blend the marinade in the blender until well combined.
4. Add the marinade to the meat slices in the marinating bowl.
5. Rub the meat with the marinade in the marinating bowl until it penetrates the meat.
6. Leave the marinated meat in the refrigerator for at least 4 to 5 hours, or for a full day if the meat is veal or tough.
7. Mix the tahini with the yogurt, lemon juice, garlic, and salt in the tarator sauce bowl.
8. Stir the tarator sauce in the sauce bowl until it becomes thick in consistency.
9. Heat the fat in the frying pan until it melts.
10. Remove the pieces of fat from the frying pan, leaving the rendered fat in the pan.
11. Drain the marinated meat of excess sauce before placing it in the frying pan.
12. Place the meat in the frying pan over the fat on high heat, keeping the pan uncovered.
13. Stir the meat in the frying pan until its liquid evaporates and it is cooked through.
14. Add the onion to the frying pan beside the meat for 1 minute.
15. Turn off the heat under the frying pan once the meat and onion are cooked.
16. Light the charcoal for smoking in the smoking bowl.
17. Place the lit charcoal in a bowl with any oil, ghee, or fat, then cover it for smoking, as instructed by the chef.
18. Open the sandwich or bread at the assembly station.
19. Place the fat inside the sandwich, then add the tarator sauce over it.
20. Add the sautéed onion from the frying pan to the sandwich.
21. Add the pickles, turnips, and parsley to the sandwich.
22. Add pomegranate molasses to the sandwich if desired, as instructed by the chef.
23. Place the meat over the filling in the sandwich.
24. Spread the sandwich with tarator sauce, then wrap it and serve hot.