📝 About This Recipe
This recipe captures the vibrant soul of the Jerusalem Machane Yehuda market, blending the richness of grass-fed lamb with the lightness of turkey thigh. Marinated in a complex 'Hawaij' style spice blend, the meat is seared to achieve those iconic crispy, caramelized edges that define world-class street food. It is a celebratory Mizrahi staple that brings the warmth of Middle Eastern hospitality right to your kosher kitchen.
🥗 Ingredients
The Meat Base
- 1 lb Boneless Lamb Shoulder (very thinly sliced against the grain)
- 1 lb Boneless Skinless Turkey Thighs (thinly sliced into bite-sized strips)
- 2 tablespoons Lamb Fat (Alya) or Duck Fat (finely chopped for authentic rendering)
The Jerusalem Marinade
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice (freshly squeezed)
- 6 pieces Garlic Cloves (minced into a paste)
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric (for that signature golden hue)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Cinnamon
- to taste Kosher Salt and Black Pepper
The Fixings
- 6 pieces Fresh Pita Bread (warmed)
- 1/2 cup Tahini Paste (whisked with lemon and water until smooth)
- 3 tablespoons Amba (Mango Pickle Sauce) (essential for Mizrahi flavor)
- 2 cups Israeli Salad (finely diced cucumbers, tomatoes, and parsley)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, smoked paprika, allspice, and cinnamon to create the marinade.
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2
Slice the lamb and turkey as thinly as possible. Tip: Freeze the meat for 30 minutes prior to slicing to get paper-thin pieces.
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3
Toss the sliced meat and the chopped lamb fat into the marinade, ensuring every strip is thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight.
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4
Remove the meat from the refrigerator 20 minutes before cooking to bring it to room temperature for even searing.
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5
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it is wisps of smoke begin to appear.
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6
Working in batches to avoid crowding the pan, spread the meat in a single layer. Let it sear undisturbed for 3-4 minutes to develop a deep brown crust.
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7
Flip and stir the meat, cooking for another 3-5 minutes until the turkey is fully cooked and the lamb fat has rendered and become crispy.
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8
Once cooked, remove the meat from the pan and let it rest on a cutting board for 2 minutes.
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9
Roughly chop the cooked meat into smaller bits, mimicking the texture of meat shaved off a vertical rotisserie.
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10
Warm your pitas in the oven or directly over a gas flame for a slight char.
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11
Slice the top off each pita and generously spread a layer of tahini inside.
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12
Stuff the pita with a handful of the shawarma meat, followed by Israeli salad, a drizzle of Amba, and more tahini.
💡 Chef's Tips
For the most authentic flavor, do not skip the lamb fat (alya); it provides the moisture and 'soul' of the dish. If you cannot find Amba, a mix of mango chutney and a dash of curry powder can act as a substitute. Always cook in batches; if the pan is too full, the meat will steam in its own juices rather than fry and crisp. Use a cast-iron skillet if possible, as it retains the high heat necessary for those charred 'bits'. Ensure your spices are fresh; toasted and freshly ground cumin and coriander will elevate this dish significantly.
🍽️ Serving Suggestions
Serve with a side of crispy Za'atar fries and a bowl of spicy Schug (Yemenite chili paste). Pair with a cold glass of Goldstar beer or a refreshing Nana (mint) lemonade. Accompany with a plate of pickled turnips and salty Mediterranean olives. For a lighter option, serve the meat over a bed of turmeric-stained Basmati rice or hummus.