Title: About Shawarma
Categories: Mideast Chicken
Yield: 1 Servings

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Using chicken thigh meat makes for more tender shawarma. Of course you could use beef or veal ( unless you have something against veal being inhumane ).

the most important ingredient: Hab el hal (ground cardamom seed) you want about a quarter of a tea spoon of that. This gives shawarma ( chicken or red meat ) its distinctive taste over other grilled meats.

the garnish of choice for shawarma is a mixture of chopped parsley and tomatoes diced to small die and thinly sliced onions rubbed ( the onions only) in Summac. Mix them all together, some salt, and serve with pitta bread and taheene sauce.

Chez Ramzi ramzin@hprnd.rose.hp.com (Ramzi Nasnas) soc.culture.lebanon

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