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- 1/2 kg. (1 lb..) Escallope Meat
- Fat
- Sumac
- Cinnamon
- Cloves
- Nutmeg
- Allspice
- Salt & Black Pepper
- 1/2 cup red wine or 1/4 cup vinegar
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Adnan's Kitchen |
Home-made Shawerma
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- Arrange Meat in layers and freeze for an hour.
- Cut in thin shreds.
- Mix with the above ingredients and let marinate for a whole day.
- Fry in butter in small quantities.
Serve hot |
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