Shawarma Sandwich from Southpole

Summary

Ingredients

• 2 flat bread (s), thin, Arabic
• 150 g rump steak (s)
• 1 handful romaine lettuce, cut into strips
• 4 tablespoon tomato (s), finely diced
• 4 tablespoon cucumber (s), finely diced
• 2 tablespoon parsley, smooth, cut into thin strips
• 6 tablespoon hummus
• 2 teaspoons spice mix (zaatar)

For the sauce:

• 100 g yourt
• 1 tablespoon sesame paste
• 1 ½ tablespoon lemon juice
• 1 teaspoon olive oil
• a bit salt

For the marinade:

• 1 half onion (s), cut into large pieces
• 1 piece (s) ginger root, the size a thumb, grated
• 1 ½ teaspoon cumin, ground or ground
• 1 teaspoon sumac
• 0.5 ½ teaspoon, sprinkled allspice, ground or ground
• 1 bay leaf
• 1 teaspoon cardamom, ground or pounded
• 3 cloves garlic, pressed
• 1 sprig rosemary
• 4 tablespoon olive oil
• 3 tablespoon lemon juice
• 0.5 teaspoon ½ pepper

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Instructions

1. Mix the ingredients for the marinade together in a bowl. Add the meat, cut into thin, small slices and work the marinade well into the meat with your hands. Let it steep in the refrigerator for at least 2 hours. Take out of the refrigerator half an hour before preparation.
2. Meanwhile, mix a sauce made of yoghurt, sesame paste (tahini), oil, lemon juice and a little salt.
3. Brush the flatbreads with hummus, sprinkle with zaatar and if you want, you can add some sumac. Top with lettuce, tomato, cucumber and parsley.
4. Remove the onions from the meat marinade. Sear the meat in a pan without oil on the highest setting for 2-3 minutes, turning. Then remove the rosemary and bay leaves. Then the meat is placed on the bread and the yogurt-tahini sauce.
5. The bread is tightly rolled up like a wrap and then briefly warmed up in a very hot, clean pan.
6. Wrapped in a napkin, spills can be avoided as far as possible.
7. Can also be prepared very well with lamb.