trilby
4 posts
Feb 28, 2005
7:50 AM
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Last week were in Dearborn,(Michigan) and of course ate at La Shish, an incredible Lebanese restaurant there.I had hommous and fresh hot pitas, but now that I am eating vegetarian, could not order my usual Chicken Shawarma. I did find a wonderful dish called Zesty Ghallaba, and had the option of ordering it with potatoes instead of meat. It has onions, carrots and other vegetables, and wonderful spicing. I would love to find a similar recipe to use at home. I would also like to duplicate the taste of the Schwarma, which did not have a vegetarian option. I am not sure if it can be done with just potatoes or other vegetables, or if I need something like tofu or seitan. Can anyone offer any recipes to try? I find myself really craving spicy foods since have quit eating meat.
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Linda
309 posts
Feb 28, 2005
8:19 AM
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Oh, yes, I used to love shawarma. It was one of the few meats I ate, occasionally, in the years before going vegan. So spicy. It was very tender -- it cooks for hours, doesn't it?
I tried to make it a couple times, trilby :). It didn't come out too well. But, then again, I was pretty new to seitan making at the time. I think it would need to be a very moist and very tender seitan...I don't think the spicing would be too difficult. It would need to taste "meaty," but the texture would make most difference, don't you think? I can still remember what I liked about it -- spices/texture -- but I think a seitan version would be okay for me now :D I think some meats are not worth duplicating, such as prime rib; but shawarma would be awesome to have again. And seitan slices so nice.
Bryanna, do you remember I asked you about shawarma a few years ago? I think you said you had never heard of it or maybe hadn't tasted it your pre-vegan days.
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Bryanna
Owner/Moderator
825 posts
Feb 28, 2005
9:22 AM
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No, I did have it years ago and it is very popular in Vancouver and Victoria. You are right-- it would need a special kind of seitan. I will work on it!
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
826 posts
Feb 28, 2005
9:26 AM
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I found this recipe on http://abclocal.go.com/wjrt/news/040404_NW_r2_recipes.html
You could probably use extra-firm tofu or any other chicken substitute, or seitan.
From Taboon Middle Eastern Cuisine
Chicken Ghallaba
Yields one serving
Ingredients:
7oz. Chicken Breast
2 oz. Carrots
2 1/2 oz. Mushrooms
3 1/2 oz. Tomatoes
2 oz. Olive oil (extra virgin)
1 Tb. of Taboon garlic sauce
2 oz. Taboon Ghallaba dressing
Directions:
1. Chop all vegetables in any size, shape desired
2. Cut chicken into small cubes about 1/2 inch
3. Brown garlic sauce in oil
4. Add chicken, cook until half done
5. Add mushrooms, tomatoes, cook for 5 mins.
6. Add Ghallaba dressing, cook 5 mins.
7. Serve with rice
Taboon Ghallaba dressing
Ingredients:
1 1/2 Tbs. Oregano
2 Tb. Sumac
1/4 Tbs. Cajon pepper (Cajun??)
1 qt/ Lemon juice
2 oz. Salt
Directions:
1. Mix together and refrigerate
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
827 posts
Feb 28, 2005
9:34 AM
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The above recipe requires some of this sauce:
Taboon Garlic Sauce
Ingredients:
1 C. fresh garlic
1 tbs. Salt
2 C. Vegetable oil
1 C. lemon juice
1/2 jalapeno pepper
Directions:
1. Put the jalapeno and garlic into a blender; add oil
2. Slowly add lemon juice, water, salt
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"To look like a goddess, eat like a peasant." Karen Andres
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trilby
5 posts
Feb 28, 2005
2:47 PM
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Thanks, I'll play around with the recipes and see what happens.
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Bryanna
Owner/Moderator
829 posts
Feb 28, 2005
5:28 PM
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I'm going to as well, and I think I'll work on the shawarma recipe for the next newsletter-- thanks for the idea!
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"To look like a goddess, eat like a peasant." Karen Andres
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trilby
6 posts
Mar 01, 2005
4:58 AM
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Just another comment about the Ghallaba I had at the restaurant. The potatoes in it were thinly sliced and were still a bit firm. They obviously had been added later and not cooked with the other vegetables. I really liked them that way, as they were not mushy and contributed a different taste and texture to the dish. I may try that with other dishes I make with potatoes such as a Hungarian Paprikash.
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Bryanna
Owner/Moderator
830 posts
Mar 01, 2005
7:58 AM
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They probably also used a thin-skinned potato (such as the red-skinned kind), which do not disintegrate like a Russet or baking potato would.
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"To look like a goddess, eat like a peasant." Karen Andres
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