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INGREDIENTS |
Hummus
- 1 kg of chickpea
- 420g tahini
- 800g lemon juice
- 40g garlic
- 5g salt
Shawarma
- 1 kg beef topside
- Fresh mutton fat
- Vinegar, onions lemon
- salt, pepper
- shawarma special spices to taste
PREPARATION |
1. Soak the chickpeas with bicarbonate for 10 hours. Then wash and cook over low heat.
2. Drain and transfer to a blender. Add the crushed garlic, then tahini and finally lemon juice. Mix and plate.
3. Top with grilled shawarma meat and mutton fat, which has been marinated in the vinegar
and spice mix for 24 hours.