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- 64 oz fillets cut into strips (2 3/4 in length 1 1/4 in thickness)
- 7 oz finely minced fat
- 2 large onions, peeled and sliced
- ¼ cup vegetable oil
- ½ cup vinegar
½ tbsp salt
- 1 tbsp ground 7 spices for Shawarma
- a dash of ground mastic
- 1 tspn ground nutmeg
- 1 tspn cardamom pods
Soak sliced meat in 7 spices, salt, cardamom, mastic, nutmeg, vinegar, and oil for one night. Fry fat in a heavy pan on medium heat. When it melts, add meat. Stir until golden. Add Onion, cover and leave on low heat for 40 minutes or until tender. Serve Shawarma hot with mint leaves, ietaratourl. and tomato slices.