Nicole's spiced nut recipe from Sean's Grandma
- 4 Cups Nuts Your preferred nuts, but mixed nuts work very well
- 1 Egg white
- 1 Tbsp Water
- 1 tsp Salt
- 1.5 tsp Cinnamon
- 1 Cup Sugar
- 1.5 tsp Vanilla
- Mix the salt, cinnamon, and sugar.
- Beat the egg white and water until frothy
- Add the egg mixture
- Add the vanilla and nuts.
- Stir to coat
- Bake at 200 degrees for 45 to 60 minutes, stirring every 15 minutes
- Nuts should be dry and encrusted, extend time as needed.
Cabbage rolls a la Tanya (Need to add ingredients)
- Cook rice partly for 10-15 min, colander and rinse with cold water
- Cool onion and shredded carrots
- Add water to meat and mix quite a bit until meat is fluffy. Then add carrots and onions and rice
- Start with half of cup of water and add a bit at a time until not tight
- Add rice and mix
- Lightly brown the rolls on both sides
- Add shredded onion, carrots, tomato and cabbage to bottom of pan
- Fill part way with water (later add mixture of ketchup and tomato paste)
- Bring to boil and simmer with the rolls in it. Use any extra meat to make meatballs that you nestle in
- Cover and cook on top of stove for about 2 hours
This recipe is the closest one I've found to the type of Schwarma I ate in Qatar and Jordan. It's excellent with the home-made flatbreads as well (linked in Notes, along with original author link).
Servings: 4 wraps
- 2 lb Chicken thigh fillets skinless and boneless
- 1 large garlic clove minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tsp ground cayenne pepper
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 cup Greek yoghurt
- 1 clove garlic crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper
- 4 flatbreads Lebanese or pita bread or homemade soft flatbread
- Sliced lettuce cos or iceberg
- Tomato slices
- Combine the marinade ingredients in a large ziplock bag (or bowl).
- Add the chicken and use your hands to make sure each piece is coated.
- Marinate overnight or up to 24 hours.
- Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
- Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
- Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
- Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
- To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Flatbread for Schwarma: http://fullsaucefood.com/index.php/2020/07/31/easy-flatbreads/ Original Recipe Link at Recipe Tin Eats – https://www.recipetineats.com/chicken-sharwama-middle-eastern/