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Shawerma Paprika Sauce with White Beans

Shawerma Paprika Sauce with White Beans

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Originally it is a Hungarian dish. Hungary is known to be "the spiciest cuisine in Europe." This is related to their excessive use of paprika and other related piquant spices.
They traditionally served it with plain white rice, but I gave it a swist and added vegetables to the rice.

A Generous amount of Olive oil
3 Large Chopped Onions
3 Garlic cloves
1 Red peppers
2 Carrots
1 Kilo Beef Cut into Shawerma
2 Tbsp Paprika
Half Tsp Caraway seeds
1 Tbsp Tomato puree
Broth or boiling water
400g White Can Beans rinsed & drained
1 Tsp Salt  /  1/2 Tsp Pepper 
Fresh Parsley for garnish 

In a medium pan over medium heat, stir the onions & garlic with the olive oil until wither. Add the red pepper and carrots and stir until softens, then add the beef. Stir to combine alonge with the caraway seeds, paprika and tomato puree, followed by the broth.

Let simmer for about 45 minutes until the beef is tender, season and finally stir in the beans.

Garnish with Parsley leaves, and serve with white rice

Hope you try it cause it tastes amazing. My family really loved it.

Rice Recipe: 

I lightly fried a carrot, peas frozen food in ghee with mastic, bay leave, cinnamon stick, and a pinch or cardamom and nutmeg for a couple of minutes. Then added 2-3 cups of rice (according to your needs.)

Stir to combine the rice with flavourings and the vegetables, then add the boiling water. Bring to a boil, and reduce the heat just before the rice absorbes all the water to enjoy a soft, tender rice. Let on heat for 5 minutes until it has fully cooked, and serve hot.

Enjoy Doing It, And


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