Using milanesa cut to make Egyptian beef shawarma at home

If you have not tried Shawarma before, you are really missing a lot! There are some places in USA where they make it. But, it is always missing the juiciness that you find in the shawarma wraps or sandwiches off the Egyptian streets. You take a bit into a wrap or even a bun of shawarma, and it hits you! Juicy, marinated meat, parsley, tomatoes and at last but not the least the tahini sauce. Bunch of notes hit my tongue every time I bite.

There are always debates between which bread is better for  shawarma: a wrap or a bun. In USA, it is usually wrapped in a pita bread. Believe me that is not even close to what it should be. Wrap means crispy from outside, buttery and soft inside when you bite into it. Or a burger bun that is very small, in taste it is close to the hawaiian bread. Anyway, I consider myself a Shawarma expert considering the number of calroies being consumed in my body eating it. So, I wrote down a recipe that will get you as close as possible to the real deal. It is missing one thing: lamb fat! Yes, it is fat from the lamb. This recipe is an effort to get the flavors close to the best place on earth that is Abu Haidar in Ruxy, Cairo. Nothing is better than eating a shawarma sandwich with fresh mango Juice on the street curb by Abu Haidar at Cairo.

Beef shawarma


3 Comments Add yours

  1. Debra Daniel says:


    Thank you for shawarma recipe, I really really like the way you explained it, Me and my family like shawarma when we ate it in asian restaurant so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? Because i have purchased saffron in good saffron price that is why thinking to make a twist in it, this will be perfect or not give me some suggestion



  2. Egyptian shawerma is the best because it is not too heavy specially in the hawian roll we call it petite bun


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