This Syrian dish is delicious served rolled up in a flatbread with Biwaz. It’s from ” Sumac” by Anas Alassi.
Ingredients
- 600 g beef steak thinly sliced
- 1 ripe kiwi fruit peeled and coarsely chopped
- juice of a l;emon
- 5-7 garlic cloves peeled and crushed
- 2 tbsps white wine vinegar
- 1 bunch fresh thyme
- 4 tsps 7 spices blend
- 1/2 tsp Aleppo pepper
- 2 tbsps olive oil
- sea salt peeled, or 1 tsp ground turmeric,
To serve:
Servings:
Instructions
- In a large bowl knead the steak with the kiwi fruit and half of the lemon juice for 2 minutes to tenderise the meat. Add the remaining ingredients and continue kneading the mixture until the meat is evenly coated with the marinade.
- Cover and refrigerate for at least three hours and ideally overnight to let the flavours develop.
- Heat the oven to 200 C, 180 Fan. Spread the beef and its marinade evenly on a baking tray and bake for 15-20 minutes . The meat should have the start of a crispy coating but still be juicy.
- To serve, fill a flatbread with some meat, fresh tomato and biwaz salad. Finish with a generous dollop of Tarator on top.
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