BEEF SHAWARMA QUESADILLA Mar 24 Written By Eleanor Debel https://www.youtube.com/shorts/9WSxCOreoQIPrintBEEF SHAWARMA QUESADILLAYield 4Prep time15 MinCook time10 MinTotal time25 MinIngredientsShawarma Meat2 lbs sirloin, flank or filet steaks, 1 small onion, grated1 lemon 1 cup yogurt 1 tsp cardamom ¼ tsp clove ½ tsp coriander ¼ tsp ground ginger¼ tsp allspice1 tsp aleppo peppers ½ tsp chili powder 1 tsp kosher salt2 Tbsp ghee or beef tallow To Assemble:4 Large flour tortillasShredded oaxaca or chihuahua cheese Sumac marinated onions (see recipe page) Shatta hot pepper paste Pomegranate molasses White sauce for dipping (see recipe page) InstructionsThinly slice your beef into strips (freezing your meat helps make this even easier) and add the meat to a large bowl. Gather the grater onion into a kitchen towel or cheesecloth and squeeze all the juice out of the onion and into a bowl. Reserve the grated onion for another use and add the onion liquid to the bowl with the beef. Add the lemon juice and yogurt to the beef, then all the spices. Mix the meat with the marinade ingredients until everything is evenly coated and combined, then let sit for at least 1 hour. Preheat your broiler on high. Heat a large skillet over medium high heat and add the ghee or tallow until melted. Spread the meat out in an even layer into the hot pan and let sear for 1-2 minutes, then transfer the pan to the broiler and cook until the meat is nicely browned on top, about 2-3 more minutes. Remove from the broiler and set aside. To assemble the quesadilla: heat a large flat top or griddle over medium heat. Place the tortillas flat into the pan with the beef to soak up some of the pan drippings, then remove to a cutting board and spread as much or as little shatta as you prefer over the one side. Toast the seasoned tortillas on the griddle, shatta side down, and add a layer or shredded cheese, then a layer of beef to one side on the tortilla. Layer on some sumac onion and a light drizzle of pomegranate molasses. Fold over the tortillas to create your quesadilla and toast until the cheese is bubbling and melted. Cut into portions and serve with white sauce on the side for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasyramadan Eleanor Debel
BEEF SHAWARMA QUESADILLA Mar 24 Written By Eleanor Debel https://www.youtube.com/shorts/9WSxCOreoQIPrintBEEF SHAWARMA QUESADILLAYield 4Prep time15 MinCook time10 MinTotal time25 MinIngredientsShawarma Meat2 lbs sirloin, flank or filet steaks, 1 small onion, grated1 lemon 1 cup yogurt 1 tsp cardamom ¼ tsp clove ½ tsp coriander ¼ tsp ground ginger¼ tsp allspice1 tsp aleppo peppers ½ tsp chili powder 1 tsp kosher salt2 Tbsp ghee or beef tallow To Assemble:4 Large flour tortillasShredded oaxaca or chihuahua cheese Sumac marinated onions (see recipe page) Shatta hot pepper paste Pomegranate molasses White sauce for dipping (see recipe page) InstructionsThinly slice your beef into strips (freezing your meat helps make this even easier) and add the meat to a large bowl. Gather the grater onion into a kitchen towel or cheesecloth and squeeze all the juice out of the onion and into a bowl. Reserve the grated onion for another use and add the onion liquid to the bowl with the beef. Add the lemon juice and yogurt to the beef, then all the spices. Mix the meat with the marinade ingredients until everything is evenly coated and combined, then let sit for at least 1 hour. Preheat your broiler on high. Heat a large skillet over medium high heat and add the ghee or tallow until melted. Spread the meat out in an even layer into the hot pan and let sear for 1-2 minutes, then transfer the pan to the broiler and cook until the meat is nicely browned on top, about 2-3 more minutes. Remove from the broiler and set aside. To assemble the quesadilla: heat a large flat top or griddle over medium heat. Place the tortillas flat into the pan with the beef to soak up some of the pan drippings, then remove to a cutting board and spread as much or as little shatta as you prefer over the one side. Toast the seasoned tortillas on the griddle, shatta side down, and add a layer or shredded cheese, then a layer of beef to one side on the tortilla. Layer on some sumac onion and a light drizzle of pomegranate molasses. Fold over the tortillas to create your quesadilla and toast until the cheese is bubbling and melted. Cut into portions and serve with white sauce on the side for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasyramadan Eleanor Debel
