Shawarma sandwich from southpole

Ingredients for 2 servings:

• 2 flatbread(s), thin, Arabic
• 150g rump steak(s)
• 1 handful of romaine lettuce, cut into strips
• 4 tbsp tomatoes, diced
• 4 tbsp cucumber(s), diced
• 2 tbsp parsley, flat-leaf, cut into thin strips
• 6 tbsp hummus
• 2 tsp spice mix (Zaatar)
• 100 g yogurt
• 1 tbsp sesame paste
• 1 ½ tbsp lemon juice
• 1 tsp olive oil
• some salt
• 1 half onion(s), cut into large pieces
• 1 piece(s) ginger root, thumb-sized, grated
• 1 ½ tsp cumin, ground or crushed
• 1 tsp sumac
• ½ tsp, levelled allspice, ground or ground
• 1 bay leaf
• 1 tsp cardamom, ground or crushed
• 3 clove(s) garlic, squeezed
• 1 sprig(s) rosemary
• 4 tbsp olive oil
• 3 tbsp lemon juice
• ½ tsp pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 3 minutes; Total time approx. 2 hours 33 minutes

with beef, without yogurt marinade

Mix the marinade ingredients together in a bowl. Add the meat, cut into thin, small slices, and work the marinade well into the meat with your hands. Refrigerate for at least 2 hours. Remove from the refrigerator half an hour before preparation. Meanwhile, mix a sauce with yogurt, sesame paste (tahini), oil, lemon juice, and a little salt. Spread the flatbreads with hummus, sprinkle with za’atar, and, if desired, add a little sumac. Top with lettuce, tomato, cucumber, and parsley. Remove the onions from the marinade. In a pan, without oil, sear the meat on high for 2-3 minutes, turning halfway through. Remove the rosemary and bay leaves. Then place the meat and the yogurt-tahini sauce on the bread. Roll the bread tightly like a wrap and then warm briefly in a very hot, clean pan. Wrapping the bread in a napkin will largely prevent spills. Also goes well with lamb.