Uploaded November 2023 | Updated September 2026, 1 week ago
When I lived in Cairo, I used to eat Meat Shawarma from a Restaurant called Abu Haidar every single week. I couldn't get enough of the succulent meat and juicy buns, and so after leaving Egypt, it's been one of the foods I crave the most. Luckily my mother in law had a great recipe for meat shawarma that is practically identical to the one from this restaurant. It's just as succulent and flavourful, and really hits the spot. Make this and I guarantee you'll be doing it on the regular.
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2.2 million people in Gaza are under siege with no food, water, electricity, or medicine. I urge you to join me in supporting these charities providing aid to the civilians and children of Gaza:
Médecins Sans Frontières (Doctors without borders): msf.org/donate
Palestine Children's Relief Fund: pcrf.net
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Ingredients:
1kg of Beef or Lamb. Use a flavourful cut with a good amount of fat. Stewing meat works well but Ribeye, Chuck, or Beef ribs are best
50-100g Lamb fat or dry aged beef fat (optional, but highly recommended. Double if using lean meat)
3 Tbsp of Beef drippings or duck fat (in place of the lamb fat)
1 Tomato
1 Green Chilli (your preferred heat level)
12 Soft flour buns
Marinade:
2 Medium Onions
Zest of 1 Lemon
Zest of 1 Orange
5 Tbsp White Vinegar
2 Tsp Salt
1 Tsp Pepper
1/2 Tsp Sumac
1/2 Tsp Baharat (leave it out if you don't have it)
Tahini sauce:
150g Yoghurt
100g Tahina
100g Water
40g Lemon Juice
1/2 Tsp Salt
1/2 Tsp White Pepper
1/2 Tsp Cumin
1/2 Tsp Chilli Powder (Optional)
Onion and Parsley salads:
1 Red Onion
25g or small bunch of parsley
1/2 Tsp Salt
1 Tsp Sumac
When I lived in Cairo, I used to eat Meat Shawarma from a Restaurant called Abu Haidar every single week. I couldn't get enough of the succulent meat and juicy buns, and so after leaving Egypt, it's been one of the foods I crave the most. Luckily my mother in law had a great recipe for meat shawarma that is practically identical to the one from this restaurant. It's just as succulent and flavourful, and really hits the spot. Make this and I guarantee you'll be doing it on the regular.
___
2.2 million people in Gaza are under siege with no food, water, electricity, or medicine. I urge you to join me in supporting these charities providing aid to the civilians and children of Gaza:
Médecins Sans Frontières (Doctors without borders): msf.org/donate
Palestine Children's Relief Fund: pcrf.net
___
There is no place for hate in this community. Anyone commenting anti-palestinian, antisemetic or anti-arab hate will be banned
___
Grab our new e-book today & learn how to cook the most delicious Middle Eastern meals. Get your copy here payhip.com/b/hMV0y
🧆 Join our Patreon and come hang out with us on our discord server patreon.com/MiddleEats
☕ Or buy us a coffee ko-fi.com/MiddleEats
___
Ingredients:
1kg of Beef or Lamb. Use a flavourful cut with a good amount of fat. Stewing meat works well but Ribeye, Chuck, or Beef ribs are best
50-100g Lamb fat or dry aged beef fat (optional, but highly recommended. Double if using lean meat)
3 Tbsp of Beef drippings or duck fat (in place of the lamb fat)
1 Tomato
1 Green Chilli (your preferred heat level)
12 Soft flour buns
Marinade:
2 Medium Onions
Zest of 1 Lemon
Zest of 1 Orange
5 Tbsp White Vinegar
2 Tsp Salt
1 Tsp Pepper
1/2 Tsp Sumac
1/2 Tsp Baharat (leave it out if you don't have it)
Tahini sauce:
150g Yoghurt
100g Tahina
100g Water
40g Lemon Juice
1/2 Tsp Salt
1/2 Tsp White Pepper
1/2 Tsp Cumin
1/2 Tsp Chilli Powder (Optional)
Onion and Parsley salads:
1 Red Onion
25g or small bunch of parsley
1/2 Tsp Salt
1 Tsp Sumac
