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The Hirshon Lebanese Beef Shawarma – شاورما‎‎

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The Hirshon Lebanese Beef Shawarma - شاورما‎‎

Shawarma Image Used Under Creative Commons License From cookingtheglobe.com

Citizens, one of your beloved Leader’s favorite superhero movies is “The Avengers” – and if you saw it in the theaters and stayed all the way to the end, you’ll see a bonus scene where the heroic group is seen tiredly eating shawarma at a local joint in New York City.

This reminded me that I have yet to post a shawarma recipe to my loyal Citizens – and so, without further ado, here it is! :D

Shawarma is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day.

Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap.

Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips, and amba sauce.

Similar dishes in the region include Turkish döner kebabs and Greek gyros.

Though grilling meat on a skewer has ancient roots in the Eastern Mediterranean with evidence from the Mycenaean Greek and Minoan periods, grilling a vertical spit of stacked meat slices and cutting it off as it cooks was developed in the 19th century in Ottoman Bursa current-day Turkey.

According to some sources, the Middle Eastern shawarma, Mexican tacos al pastor, and Greek gyros are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century by a cook named Hadji Iskender.

Citizens, I will show you the TRUE path to culinary glory, and this recipe makes it possible to enjoy a home version of this classic restaurant dish! My recipe has no compromises, but does include one eccentric (and optional) touch – the use of toum, the Arabic garlic condiment that is usually used with chicken shawarma – I like it with beef as well.

Battle on – The Generalissimo

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The Hirshon Lebanese Beef Shawarma – شاورما‎‎

Ingredients

  • Meat:
  • 2 lbs of fatty beef cuts (roast cut/steak cuts/butter steak…)
  • ***
  • Marinade Ingredients:
  • 5 cloves garlic
  • ½ cup freshly squeezed lemon juice
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 1 ½ teaspoons liquid hickory smoke
  • 1 teaspoon cloves
  • 1 teaspoon allspice
  • 3 beads mastic
  • ½ teaspoon mahlab
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon caraway
  • ½ teaspoon cardamon
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon cinnamon
  • ½ teaspoon Urfa Biber pepper flakes
  • ½ teaspoon smoked paprika
  • ½ teaspoon saffron (preferred) or turmeric
  • ½ teaspoon nutmeg
  • ½ teaspoon crushed black peppercorn
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground ginger
  • ***
  • Tahini Sauce Ingredients:
  • 2 teaspoons of Tahini paste
  • 1 cup of freshly squeezed Lemon Juice
  • 3 cloves garlic, crushed
  • a dash of Salt
  • ***
  • Optional Toum garlic sauce:
  • https://www.thefooddictator.com/hirshon-lebanese-garlic-condiment-%D8%A7%D9%84%D8%AB%D9%88%D9%85/
  • ***
  • Sandwich Ingredients and condiments:
  • 1 purple onion (thinly sliced)
  • 1 to 2 roasted tomatoes (diced)
  • 1 cucumber (thinly sliced)
  • ½ teaspoon sumac
  • ½ cup fresh parsley (finely chopped)
  • pickle slices
  • Pita bread or Lavash bread
  • Amba Sauce (optional)
  • Pickled Turnips (optional)

Instructions

  1. Shawarma Marinade:
  2. Grind all whole spices to a powder in a spice grinder. Add the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet.
  3. Cut the beef into chunks of 4 inches long by no more than ⅔ inch in thickness.
  4. In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
  5. Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat. Once cooked, shred the meat on a cutting board and serve hot.
  6. Grilling Shawarma Method 2: Oven Roasting:
  7. Lay the shawarma chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.
  8. Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.
  9. Preparing the Tahini Sauce:
  10. In a small bowl, whisk the the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.
  11. Serving the Shawarma:
  12. Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread well-slathered with toum garlic sauce. Along the diameter, sprinkle some Tahini sauce, combine sandwich ingredients and any other condiments you might like, such as Amba sauce, add. Roll and enjoy.
https://www.thefooddictator.com/hirshon-lebanese-beef-shawarma-%d8%b4%d8%a7%d9%88%d8%b1%d9%85%d8%a7%e2%80%8e%e2%80%8e/

The Hirshon Iranian Gondi Meatballs in Chicken Soup – گندی

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The Hirshon Iranian Gondi Meatballs in Chicken Soup - گندی

Gondi Image Used Under Creative Commons License From pinterest.com

 

Citizens, I just provided you with a classic Italian-American meatball recipe a few days ago – now, allow the all-knowing TFD to share a far more exotic meatball option with you!

Gondi (go-n-dee) is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat. Dried Persian lime is sometimes used as an ingredient in the soup they are traditionally served in – you can find them on Amazon here.

Gondi are served in chicken soup, as a side dish, or as an appetizer. Accompaniments are Middle Eastern bread and raw greens such as mint, watercress, and basil.

The origin of Gondi is not certainly known as various cities in Iran are said to have been its origin, but it is commonly said to have first been made in the Jewish community of Tehran. Due to the expense of the meat, it was a specialty for Shabbat. It is one of the few dishes credited to Iranian Jews.

This dumpling recipe was popular among Mizrahi Iranian Jews for Shabbat. The dumplings may be cooked in chicken stock or just added to your favorite chicken soup recipe in place of matzo balls.

Mizrahi Jews are Jews descended from local Jewish communities of the Middle East from biblical times into the modern era. They include descendants of Babylonian Jews and Mountain Jews from modern Iraq, Syria, Bahrain, Kuwait, Dagestan, Azerbaijan, Iran, Uzbekistan, the Caucasus, Kurdistan, Afghanistan, India and Pakistan. Yemenite Jews are sometimes also included, but their history is separate from Babylonian Jewry.

The use of the term Mizrahi can be somewhat controversial. The term Mizrahim is sometimes applied to descendants of Maghrebi and Sephardi Jews, who had lived in North Africa (Egypt, Libya, Tunisia, Algeria and Morocco), the Sephardi-proper communities of Turkey and the mixed Levantine communities of Lebanon, Israel and Syria.

Before the establishment of the state of Israel, Mizrahi Jews did not identify themselves as a separate Jewish subgroup. Instead, Mizrahi Jews generally characterized themselves as Sephardi, as they follow the traditions of Sephardi Judaism (but with some differences among the minhag “customs” of particular communities).

As of 2005, over 61% of Israeli Jews are of at least partial Mizrahi ancestry.

My Citizens, I have every confidence that regardless of whether you are Jewish or not, you will adore this unique recipe – try it for your next Shabbos or Friday night dinner and see for yourselves! :)

Battle on – The Generalissimo

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The Hirshon Iranian Gondi Meatballs in Chicken Soup – گندی

Ingredients

  • 1 (15-ounce) can chickpeas, drained
  • 1 small onion, grated on the large holes of a box grater (about ½ cup)
  • ¾ pound ground chicken legs and thighs
  • ½ cup matzo meal
  • 1 tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cardamom pods (2 pods)
  • 3 tablespoons water, as needed
  • 1 tbsp. rosewater
  • ¼ cup chopped parsley
  • Kosher salt and freshly ground black pepper
  • ***
  • For the soup:
  • 2 quarts homemade chicken broth
  • 1 medium carrot, chopped into ½-inch dice (about 1 cup)
  • 1 medium leek, white parts only, split lengthwise in quarters, chopped into ¼-inch segments (about 1 cup)
  • 1 large celery stalk, de-stringed and chopped into ¼-inch segments (about 1 cup)
  • 1 medium potato, peeled and cut into ¼-inch dice (about 1 cup)
  • 2 whole dried Iranian limes, pierced a few times with a knife
  • 1 tbsp. saffron threads (preferred) or turmeric
  • Chopped parsley and dill for garnish, plus additional lime quarters

Instructions

  1. Bring chicken broth to a boil over high heat in a large saucepan. Reduce to a bare simmer and add dried limes, saffron or turmeric, carrots, leeks, celery, and potato. Cover and cook until vegetables are completely tender, about 20 minutes. Meanwhile, make the gondi.
  2. For the gondi: Place chickpeas in a large mixing bowl and mash with a potato masher until no whole chickpeas remain but mixture is still somewhat chunky. Add all remaining ingredients. Lightly mix with hands until mixture is well combined, then add rosewater and water, one tablespoon at a time, until mixture comes together easily and can be rolled into balls that keep their shape but don't stick to your hands.
  3. Add ¾ teaspoon salt and ¼ teaspoon black pepper to the gondi and mix well. Place a ½-teaspoons worth of mixture on a microwave-proof plate and microwave on high power for 10 seconds until cooked through. Taste and add more salt or pepper if desired. Repeat microwaving, tasting, and seasoning until desired seasoning level is achieved.
  4. Form gondi by rolling a couple tablespoons of the mixture between your hands. Each gondi should measure 1 ½ inches in diameter. You'll be able to make about 20 gondi. Transfer to a large plate as you form them.
  5. Bring the broth to a gentle boil and carefully lower the dumplings into the broth, cover with a lid and simmer on a low heat for 30 minutes. The dumplings will expand in the liquid. Remove the lid and simmer for another 20 minutes, until the soup has concentrated in both consistency and flavor. (Add water as necessary, or reduce the liquid for longer.)
  6. Adjust seasoning of the broth with salt and pepper. Serve, garnished with herbs and lime quarters.
https://www.thefooddictator.com/hirshon-iranian-gondi-meatballs-chicken-soup-%da%af%d9%86%d8%af%db%8c/

The Hirshon Italian-American Meatballs In Red Sauce

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The Hirshon Italian-American Meatballs In Red Sauce

Meatballs Image Used Under Creative Commons License From recipetineats.com

Citizens, your beloved leader – the imperious and mighty TFD! – grew up in New York City and has many Italian-American friends from his childhood whom he still counts as comrades-in-arms!

As such, the opportunity to sample true Italian-American cuisine was mine for the asking – and I asked many, many times indeed.

Meatballs in red sauce remain a favorite recipe here in my secret lair, deep in the Antarctic wilderness where I continue to rouse TFD Nation to a new revolution in culinary excellence!

A meatball, of course, is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.

Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish. The Chinese recipe “Four Joy Meatballs” (四喜丸子—Sì xǐ wánzi) is derived from Shandong cuisine, which originated in the native cooking styles of Shandong. Its history dates back to the Qin dynasty (221 BC to 207 BC). The ancient Roman cookbook Apicius included many meatball-type recipes.

Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding. Many regional variations exist, notable among them the unusually large kufteh Tabrizi, having an average diameter of 20 centimetres (7.9 in). Poume d’oranges is a gilded meatball dish from the Middle Ages.

In Italy, meatballs (named polpette) are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs, and parsley, mixed and rolled by hand to a golf ball size.

In the United States, meatballs are commonly derived from European cuisine influence. Usually, they are served with spaghetti or on pizza, as in spaghetti and meatballs and meatball pizza. Despite its seemingly Italian traits, one will not find a dish called spaghetti and meatballs in Italy. Spaghetti and meatballs is actually American, it is Italian-American cuisine, assimilated from Italian immigrants coming from southern Italy in the early 19th century. Over time, the dishes in both cultures have drifted apart in similarity. In the southern United States, venison or beef is also often mixed with spices and baked into large meatballs that can be served as an entree. Another variation, called “porcupine meatballs” are basic meatballs often with rice in them.

If you had any doubt how seriously Italian-Americans take their meatballs – watch this fantastic clip from the movie “Goodfellas”:

My version of this classic recipe is based on one from Chef David Varley, and I have every confidence you will enjoy these ultimate meatballs, my Citizens! :D

Battle on – The Generalissimo

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The Hirshon Italian-American Meatballs In Red Sauce

Ingredients

  • 2 Tbsp extra virgin olive oil
  • ½ cup finely diced guanciale (strongly preferred) or pancetta
  • 10 cloves garlic, minced
  • 1 large Spanish onion, finely diced
  • 1 anchovy fillet, minced (Ortiz brand strongly preferred)
  • 2 Calabrian chilies, chopped with 2 Tbsp of the oil they are packed in
  • Salt and pepper, to taste
  • 1 ½ teaspoons freshly-ground fennel seed
  • ½ lb. ground pork
  • ½ lb. ground veal
  • ½ lb ground beef
  • 1 ¾ cups fresh breadcrumbs
  • 2 whole eggs, lightly beaten
  • 1 cup grated Parmesan cheese
  • ½ cup ricotta cheese
  • ¼ cup minced fresh oregano
  • 1 bunch fresh parsley, chopped
  • ***
  • Meatball Sauce:
  • 10 cloves garlic, minced
  • 2 large Spanish onions, finely diced
  • 2 Tbsp extra virgin olive oil
  • 1 8-oz can tomato paste
  • 3 28-oz cans San Marzano tomatoes
  • 1 sprig basil
  • Salt and pepper, to taste

Instructions

  1. In a medium sauté pan heat the olive oil over medium. Add the minced anchovy fillet, heat slowly until it dissolves. Add the guanciale or pancetta and sauté until it begins to brown, about 5 minutes.
  2. Add the garlic, onion and chilies. Cook until the onions are translucent, stirring frequently, about 10 minutes. Season with salt and pepper, and then transfer the mixture to a bowl. Place the bowl in the fridge until the mixture cools, about 20 minutes.
  3. In a large mixing bowl, combine the chilled mixture with the remaining ingredients and mix well. In a small, lightly oiled sauté pan, cook a small portion of the meat mixture to taste it. Adjust the seasonings, if necessary.
  4. Roll the mixture into 3-ounce meatballs and place each on a parchment-lined pan. Place the sheet in the fridge and chill for at least 2 hours.
  5. Preheat oven to 300°F. Place the sheet of meatballs in the oven and cook to an internal temperature of 165°F, about 45 minutes. Allow the meatballs to cool slightly before serving. (save the juices for the sauce recipe!)
  6. ***
  7. For the sauce:
  8. In a large pot over medium heat, add the garlic, onions, and olive oil. Cook, stirring frequently, until the onions are soft and translucent, about 7 minutes.
  9. Stir in the tomato paste, and cook, stirring frequently, until caramelized, about 10 minutes. Add the tomatoes, reserved meatball juices, and the basil sprig.
  10. Bring the mixture to a simmer and cook, stirring occasionally, until the tomatoes break down and reach a sauce-like consistency, about 2 hours. Season with salt and pepper.
  11. Add the meatballs and simmer until the flavors combine, about 20 minutes. Serve immediately tossed with pasta or with a thick slice of Italian bread.
https://www.thefooddictator.com/hirshon-italian-american-meatballs-red-sauce/