Time
320 min
Serving
7 persons
Calories
990
This donair recipe features seasoned meat, fresh parsley salad, and creamy tahini sauce. This pita sandwich is eaten in many parts of the Middle East.
Ingredients
- ¼ pounds boneless top round steak, sliced very thin: 3 piece
- tomatoes: 2 piece (chopped)
- red wine vinegar: 0.5 cup
- olive oil: 0.5 cup
- lemon juice: 0.25 cup (fresh)
- allspice: 1 tsp
- clove garlic: 1 piece (minced)
- ground cinnamon: 0.5 tsp
- ground black pepper: 0.5 tsp
- cardamom: 0.25 tsp
- salt: (to taste)
- bunch finely chopped fresh parsley: 1 piece
- sweet onion: 1 piece (chopped)
- olive oil: 0.33333 cup
- lemon juice: 3 Tbsp (fresh)
- tahini (sesame-seed paste): 1 cup
- lemon juice: 0.5 cup (fresh)
- water: 0.5 cup
- garlic: 2 clove (minced)
- salt: (to taste)
- pita bread rounds: 7 piece (6 inch)
- tomatoes: 3 piece (chopped)
Metric Conversion
Stages of cooking
-
Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
-
Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
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Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
-
Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.
