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Found on cooking.nytimes.com
| Title: | Jerusalem Lamb Shawarma Recipe |
| Descrition: | The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables. |
Jerusalem Lamb Shawarma
Meat
Produce
Condiments
Baking & Spices
Oils & Vinegars
Nuts & Seeds
The first person this recipe
Found on cooking.nytimes.com
NYT Cooking
Jerusalem Lamb Shawarma Recipe
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables.
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