Sonoma shawarma with tahini-yogurt sauce and syrian pita recipe

Name: Sonoma shawarma with tahini-yogurt sauce and syrian pita recipe
Yield: 12 Servings
Ingredients: Olive Oil: 1 cup (240 ml) extra-virgin; Lemon Juice: 2; Garlic: 6; Cumin: 1 tbsp ground; Cardamom: 1 tbsp ground; Salt: 1½ tbsp; Black Pepper: 1 tsp freshly ground; Cayenne Pepper: 1 tsp ground; Lamb: One 7-lb (3.2-kg) leg of; Red Onion: 3 large; Olive Oil: ¼ cup (60 ml) extra-virgin; Bell Peppers: 2 orange, yellow; Olive Oil: 1 tbsp extra-virgin; Salt: ½ tsp; Black Pepper: ¼ tsp freshly ground; Tahini: ¼ cup (70 g); Lemon Juice: ½; Olive Oil: 1 tbsp extra-virgin; Milk: 2 cups (480 ml) plain whole; Cumin: 1 tsp ground; Salt: 1 tsp; Cayenne Pepper: ½ tsp ground; Parsley: 1 tbsp finely chopped fresh flat-leaf; Water: ½ cup (120 ml) warm (105° to 115°F/40° to 45°C); Yeast: 1 package (2¼ tsp) active dry; Milk: 1 cup (240 ml) warm (105° to 115°F/40° to 45°C); Flour: 4 cups (500 g) bread strong

Serves 12
Medium

Ingredients

Marinade
1 cup (240 ml) extra-virgin Olive Oil
2 Lemon Juice
6 Garlic
1 tbsp ground Cumin
1 tbsp ground Cardamom
1½ tbsp Salt
1 tsp freshly ground Black Pepper
1 tsp ground Cayenne Pepper
One 7-lb (3.2-kg) leg of Lamb
Sauteed Onions
3 large Red Onion
¼ cup (60 ml) extra-virgin Olive Oil
Sauteed Peppers
2 orange, yellow Bell Peppers
1 tbsp extra-virgin Olive Oil
½ tsp Salt
¼ tsp freshly ground Black Pepper
Tahini-Yogurt Sauce
¼ cup (70 g) Tahini
½ Lemon Juice
1 tbsp extra-virgin Olive Oil
2 cups (480 ml) plain whole Milk
1 tsp ground Cumin
1 tsp Salt
½ tsp ground Cayenne Pepper
1 tbsp finely chopped fresh flat-leaf Parsley
Syrian Pita
½ cup (120 ml) warm (105° to 115°F/40° to 45°C) Water
1 package (2¼ tsp) active dry Yeast
1 cup (240 ml) warm (105° to 115°F/40° to 45°C) Milk
4 cups (500 g) bread strong Flour

Directions

The quality of the pita makes all the difference. It really isn’t hard to make your own, and the flavor and texture are far superior to the flaccid, sweet-tasting brand you find in most grocery stores. If you don’t want to make your own, do seek out pita from a specialty, Middle Eastern, or Indian grocer.This is also a great dish for a crowd. We made shawarma for thirty people for our son’s third birthday, and it was a hit with both parents and kids. Forget forks and knives. Hands are the best tools; just fold the shawarma like a taco and enjoy. But keep plenty of napkins nearby!

Ask your butcher to butterfly a leg of lamb for you, making it as flat as possible in order to grill evenly. Once you get it home, you can pound it to a more uniform thickness. But don’t worry if it’s not completely flat. The thicker parts will be medium-rare once cooked, and the thinner sections medium for those guests who don’t like their meat pink. A Sonoma, Napa, or Paso Robles Syrah, made from a grape indigenous to Persia, is the wine of choice for this dish.

Steps

1 Done	For the marinade: Combine all the ingredients in a large, heavy self-sealing plastic bag. Add the lamb, seal, and refrigerate overnight or preferably for 2 days, turning the bag occasionally.
2 Done	Preheat a gas grill/barbecue to medium-high heat, or prepare a medium-hot fire in a charcoal grill/barbecue. Grill the lamb for 8 to 10 minutes per side for medium rare, with the grill covered. Transfer to a carving board, tent with aluminum foil, and let rest for 10 minutes.
3 Done	While the lamb is cooking, prepare the onions and peppers. For the onions: Place the onions, cut side down, on a cutting board and cut into thin crosswise slices. In a large sauté pan or frying pan, heat the olive oil over medium heat until shimmering. Reduce heat to low, add the onions, and sauté until caramelized, stirring occasionally, about 20 minutes. Remove from heat and set aside.
4 Done	For the peppers: Cut all the bell peppers/capsicums in half lengthwise; discard the seeds and veins. Cut the peppers lengthwise into ½-in/12-mm strips. In a medium sauté pan or frying pan, heat the olive oil over medium high heat until shimmering. Add the bell peppers /capsicums, salt, and black pepper and sauté until crisp-tender, 5 to 7 minutes. Remove from heat and set aside.
5 Done	To serve, while the lamb is resting, wrap a stack of pita in aluminum foil, place on the grill /barbecue, and cover to warm. Cut the lamb into thin slices. Place a warm pita on each plate. Top with several slices of lamb, then caramelized onions, then peppers. Drizzle the sauce over the top.
6 Done	Tahini-Yogurt Sauce In a medium bowl, whisk together the tahini, lemon juice, and oil until smooth. Whisk in the yogurt, then the cumin, salt, and pepper. Use now, or cover and refrigerate for up to 2 days. Stir in the parsley just before serving.
7 Done	Syrian Pita Add the warm water to a 2-cup/480-ml glass measure. Sprinkle the yeast over and stir until dissolved. Let stand until foamy, about 5 minutes. Stir in the warm milk.
8 Done	In a food processor, pulse the flour and salt until combined. Gradually pour in the yeast mixture and process until the dough forms a ball.
9 Done	Turn the dough out on a floured surface and give it a few quick kneads to shape it into a ball. Brush the dough all over with the olive oil. Place in an oiled large bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 2 hours, or until doubled. Turn the dough out on a floured surface and divide in half. Divide each half into 6 pieces and form each into a ball. Place on a floured baking sheet/tray, cover with plastic wrap, and let rise for 20 minutes.
10 Done	Roll out each ball to a round 4 to 5 in/12 to 12 cm in diameter. Don’t worry about making a perfect round. Using a sharp knife, make a few 1-in/2.5-cm slashes in each round.
11 Done	Preheat a gas grill/barbecue to high, or prepare a hot fire in a charcoal grill/barbecue. Dust a pizza peel or baking sheet/tray with flour. Place the dough rounds, one at a time, on the pizza peel or pan and transfer to the grill/barbecue. Grill on each side for 2 to 3 minutes, or until the bread has grill marks and is cooked through.