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JANUARY 29, ‘25 // Pulled Shawarma & Hummus Plate INGREDIENTS: • 2-3 tablespoons oil, for frying • ½ white onion, chopped • 2 cups pulled beef or chicken (leftovers!) • 1 teaspoon brown sugar • 2 cloves garlic crushed • 1 tablespoon shawarma spice • 1 teaspoon salt • ¼ teaspoon black pepper and white pepper • about ¼ cup chicken soup DIRECTIONS: 1. In a medium pan, heat the oil. Add the onion and fry on medium-high heat for 5-7 minutes until golden brown. 2. Lower the heat and add the rest of the ingredients. Cook for an additional 3-4 minutes until the liquid has reduced and absorbed into the meat (this revives the pulled meat and makes it more tender). 3. Remove from heat and serve over chummus with pita chips on the side. EASY HOMEMADE PITA CHIPS: • 2 pita breads • oil, for spraying • ¼ teaspoon salt (or to taste) • ¼ teaspoon garlic powder • sprinkle of smoked paprika • sprinkle of black pepper DIRECTIONS: 1. Preheat your oven to 375° and line a baking sheet with parchment paper. 2. Using kitchen scissors or a knife, cut each pita into 8 triangles or strips. If the pita is thick, separate each piece into two thinner pieces. 3. Place in a single layer on the prepared baking sheet and spray with oil. Sprinkle with the seasonings and toss to coat. 4. Bake for 8–12 minutes, flipping halfway through, until golden and crispy. Watch closely to avoid burning. With tender pulled meat, creamy chummus, and crunchy pita chips, this restaurant-worthy dish will make you glad you had leftovers! For other interesting variations, you can stuff the pulled shawarma into a pita, or place on top of a pre-baked pizza crust, garnish with some greens, and drizzle the tahini sauce. Enjoy! Pulled Shawarma & Hummus Plate INGREDIENTS: • 2-3 tablespoons oil, for frying • ½ white onion, chopped • 2 cups pulled beef or chicken (leftovers!) • 1 teaspoon brown sugar • 2 cloves garlic crushed • 1 tablespoon shawarma spice • 1 teaspoon salt • ¼ teaspoon black pepper and white pepper • about ¼ cup chicken soup DIRECTIONS: 1. In a medium pan, heat the oil. Add the onion and fry on medium-high heat for 5-7 minutes until golden brown. 2. Lower the heat and add the rest of the ingredients. Cook for an additional 3-4 minutes until the liquid has reduced and absorbed into the meat (this revives the pulled meat and makes it more tender). 3. Remove from heat and serve over chummus with pita chips on the side. EASY HOMEMADE PITA CHIPS: • 2 pita breads • oil, for spraying • ¼ teaspoon salt (or to taste) • ¼ teaspoon garlic powder • sprinkle of smoked paprika • sprinkle of black pepper DIRECTIONS: 1. Preheat your oven to 375° and line a baking sheet with parchment paper. 2. Using kitchen scissors or a knife, cut each pita into 8 triangles or strips. If the pita is thick, separate each piece into two thinner pieces. 3. Place in a single layer on the prepared baking sheet and spray with oil. Sprinkle with the seasonings and toss to coat. 4. Bake for 8–12 minutes, flipping halfway through, until golden and crispy. Watch closely to avoid burning. With tender pulled meat, creamy chummus, and crunchy pita chips, this restaurant-worthy dish will make you glad you had leftovers! For other interesting variations, you can stuff the pulled shawarma into a pita, or place on top of a pre-baked pizza crust, garnish with some greens, and drizzle the tahini sauce. Enjoy! 102

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