In the Middle-East many dishes are common to the different countries. Each country, and sometimes, region, gives the dishes its own flair and its own touch. Take shawarma for instance: it’s part of practically each middle-eastern cuisine but tastes different from one to the other. This recipe uses the same marinade for the Lebanese shawarma, but substitutes the meats with wonderful vegetables. What makes a lebanese shawarma lebanese, might you ask: it’s mainly two ingredients: cardamom and vinegar. They give shawarma that very Lebanese flavour. This dish is truly a vegetable feast with lovely flavours and a high degree of comfort food-ness 🙂
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Vegetables
250 gr potatoes
1/2 cauliflower
1 aubergine
1 bell pepper
2 onions
4 tablespoon olive oil
Marinade
2 tablespoon red wine vinegar
4 tablespoons olive oil
1,5 teaspoon cardamom
1,5 teaspoon ground coriander
1 teaspoon allspice
Salt
Black pepper
salad
15 cherry tomatoes
1/2 large cucumber
1 small red onion
A handful of flat-leaf parsley
Extra virgin olive oil
Salt
Directions
- Preheat the oven at 200ºC.
- Prepare the vegetables: cut the potatoes (keep the skin) and aubergines in cubes; cut the cauliflower into small pieces; cut the pepper and onion in stripes.
- In a large bowl combine the marinade ingredients and mix well. Add the vegetables and mix well to coat all the pieces.
- Spread the vegetables on a baking tray lined with baking parchment and roast them in the oven, about 25 minutes, until cooked through.
- Quarter the cherry tomatoes and cut the cucumber in small cubes.
- Finely chop the red onion and parsley and combine them with the tomatoes and cucumber. Add the olive oil and season with a pinch of salt.
- Crush the garlic in a mortar.
- Mix the tahini with the water and stir in the garlic.
- To serve, divide the hot veggies onto individual plates. Scoop some of the salad on top and finish off with the tahini sauce and sriraccia.
