Hummus also known is a Houmus is a Middle Eastern dip or spread paired with Pita bread. Plenty of health watchers have been consuming this dip for the reasons that its ingredients are sooooo healthy! For starters, you have the chickpeas/garbanzo beans which is rich […]
Mang Inasal Recipe Hack It hasn’t been a long time since I discovered the flavors of the Mang Inasal Chicken. There’s too many branches of this restaurant that I never thought of trying it out because I had the assumption that it was just another […]
I always have this knack for eating Indian and Middle Eastern food. Since my sister started selling imported spices through her store Molinos dela Especia, I’ve been getting my steady supply of aromatic and healthy spices for my dishes, which then brings me to the reality of finally making my homemade Shawarmas.
For some weird reason, Filipinos have adopted to the flavors of this unique Middle Eastern sandwich snack. It’s marinated beef, and shawarma sauces are quite an explosion of flavors to your palate. Shawarma sandwiches in the Philippines are normally bought inside malls or foodcourt stalls where you just basically order and go. No time for sitting here! It’s a great snack to have when you are in a hurry, and want something that is also filling.
Another interesting thing about Shawarma is a find it as a great dish to serve up if you are hosting families and friends in your house as you can simply prepare the bread and other ingredients ahead, and you can have your guests make their own sandwiches.
Now for this Beef Shawarma recipe, I have simplified the procedure for the sauces and this is also my first GIVEAWAY to you my dear readers and Youtube subscribers. YEHEY!!!!! So make sure to watch the full video so you won’t miss the chance to WIN two of the most important ingredients for this Shawarma recipe. 3 lucky winners will be selected and will win a pair of the Garam Masala Spices from Molinos, and a bottle of Senor Silly from Sapio Trading.
And, I’d like to give a shout out of Molinos for these amazing spices and to Sapio trading specially Mr. Jed Sapio for collaborating with me on this video. So without further ado, here’s your recipe for this easy to make and I should say....the Best Homemade Beef Shawarma.
½ kilo beef fillet
1 teaspoon salt
1 tablespoon Garam Masala powder – you can order this here
Handful of Coriander leaves – roughly sliced
3 cloves of garlic – peeled and chopped
Tahini paste – you can get the recipe here or substitute of with sesame oil
2 kalamansi – squeezed
Salt to taste
½ teaspoon of sugar
½ cup Greek yoghurt (regular yoghurt will do)
1/8 cup of water
Senor Silly hot sauce – optional for a spicy kick
1 medium size white onion – thinly sliced
Cucumber – sliced thinly
Green tomatoes – thinly sliced
Cabbage – thinly sliced in strips
- Pound the meat until you have a thin layer of meat. This process will also help tenderize the meat.
- Then add the garam masala powder and salt, and marinate for 30 minutes to an hour.
- Thinly slice your vegetables and set aside.
- For the sauce: Mix the chopped coriander, garlic, yoghurt, tahini sauce, salt, sugar, water, kalamansi, hot sauce into a food processor or blender. Then set aside.
- For the bread: make sure to watch my recipe for the Shawarma Bread. Prep the bread and set aside.
- Using a flat pan or griddle, turn the heat to medium and drizzle with oil. Then grill/sear the beef meat for 1 minute on each side. Set aside and let it rest for 3 minutes.
- Cut the meat into strips.
- Time to assemble your beef shawarma sandwich by placing bread in a flat surface. Then in the middle part of the bread, add a layer of the cabbage, tomatoes, cucumber, onions, and beef cuts.
- Then add the shawarma sauce.
- Fold the sides of the bread.
- Optional: Use a wax paper as a cover so the Shawarma sandwich stays perfectly rolled.
To make sure you can get the exact flavors for this Shawarma recipe, you can also get these two ingredients easily by ordering online.
For our Western friends, the Filipino/Philippine noodle dishes is not as famous compared to our neighboring Asian countries like Vietnam, Thailand, and China. With this, I’d like to introduce you the a Philippine noodle recipe which very unique to us Filipinos. If there’s a noodle […]
Tired of the greasy and unhealthy chips? Cook this alternative taro chips to have that guilt-free snacks. It's easy to make, it's low-carb, and overall a healthier-option for snacking compared to the standard potato chips or crackers.
A little backgrounder, Taro is also known as Gabi in the Philippines, and it's a root crop mostly cooked in stews. But I'm using taro/gabi as a healthy alternative to potato chips. This recipe is still however a fried dish, so feel free to bake the taro chips if you want an oil-free chips.
½ kilo fresh Taro root (peeled and thinly sliced)
¼ cup sugar
1 liter of cold water
Vegetable oil for deep frying
- Peel the taro root then soak in a bowl of water to avoid the root from turning brown.
- Using a food processor/mandolin slicer, thinly slice the taro root.
- Mix the cold water and salt into a large bowl until the salt has thoroughly dissolved.
- Soak the taro root in the mixture for 1 hour.
- Drain the salty water mixture and rinse the taro root 3 times.
- Heat the oil in a fryer/deep pan, then add the taro root.
- Continuously stir the taro root into the oil until lightly brown.
- Remove the taro root from the oil and strain to remove the excess oil.
- Serve in a bowl with a pinch of salt to desired taste.
Now if you are looking for other delicious snack ideas with a Filipino flavor, watch through my snack's recipe videos...
Having access to organic produce in this heavily-industrialized farming world is still a scarcity. I’ve been on a hunt for organic vegetables and livestock here in Cebu, and I am so happy that I was introduced to this community of modern-day food heroes through a […]
This liver gravy is one of Filipino’s favorite dips for the famous lechon. Other than it’s thick and meaty taste, it provides a flavorful mix to the fatty goodness of the lechon meat. It is also used as dips with lechon manok and lechon kawali. […]
Lechon Kawali is literally deep fried pork belly that is a favorite for special occasions across the Philippines. It is served during fiestas (carnival season) or birthday parties and is mostly enjoyed with a kalamansi and soy sauce dip or Mang Tomas (a liver gravy brand in the Philippines). This Filipino recipe offers a super crispy pork skin and tender pork meat.
1 kilo or pork belly
2 tablespoon of salt
4 pieces bay leaf
4 crushed garlic
1 liter of vegetable oil
1 liter of water
- On a large pot, add the water, salt, bay leaf, and garlic. Bring to boil, then add the pork meat and cook ‘til tender (roughly 45 minutes).
- Remove the meat from the pot, and set aside to dry, then add another tablespoon of salt to the skin. Let it rest for 30 minutes.
- Dust the salt off from the skin and wipe the meat ‘til dry.
- Using another pot/fryer, slowly place the pork meat and partially cook for minutes over medium high heat. Also turn each side of the meat so you can have an even-colored browning on the meat.
(Caution: You may want to put a grease splatter guard on top of your pot to avoid oil splatters. Or partially cover it with the lid, do not thoroughly close the lid as it will make the pork skin soggy)
- Remove from the pork meat from the oil and let it rest for another 15-30 minutes.
- Place the pork meat again with the hot oil and allow to cook for another 5-7 minutes or until golden brown.
- Serve and enjoy with a mix of kalamansi and soy sauce dip or liver gravy (aka Mang Tomas).
Pork Menudo is a Filipino Pork Stew recipe that is easy to make using these basic ingredients of pork, carrots, potatoes, hotdogs and tomato sauce. Influenced by our Spanish heritage it has become a staple dish that is paired with rice. In Spanish, this might […]