Today, Erwan cooks his shawarma spread, his style, at home for his family. Despite not being a traditional Filipino dish, shawarma is definitely a popular dish among Filipinos. At one point stalls were opening everywhere.
--- Intro (0:00)
Spit Roast Beef (1:20)
2.5kgs Bolzico Beef Grass Fed Rib Eye 1tsp each of: ground coriander, paprika, turmeric, garam masala, cayenne pepper, onion powder, garlic powder, white pepper and some salt.
This goes into the oven at 150 degrees celsius, until your meat registers a 50 degrees internal temp. For the slab it took about 70mins. Since this is a rib eye, you don't have to over cook this.
Grilled Fish (3:06)
2 apahaps Salt and pepper Olive Oil
Flat Bread for 4 pieces (3:37)
3/4 cup (170g) water, lukewarm 1 tablespoon (14g) olive oil 1 teaspoon (6g) salt 2 cups + 2 tablespoons (254g) King Arthur Unbleached Bread Flour, divided 1 1/2 teaspoons instant yeast 1 teaspoon baking powder
White Sauce (4:50)
1/2 cup greek yogurt 1/2 cup kewpie mayonnaise 2 garlic cloves 1 tbsp tahini
Tomato Salad (5:12)
2 large white onions 6 large tomatoes 3 large cucumbers 1/3 cup white wine vinegar salt and pepper olive oil
3 x 400g can chickpeas 1/3 cup tahini 1/2 tsp baking soda 2 cloves of garlic juice of half a lemon cold water as needed salt and pepper sumac
4 large cucumbers salt and pepper olive oil juice of 1 lemon 1/2 cup greek yogurt
Red Sauce (7:22)
4 smoked dried chilies 4 pcs dried spicy chilies I'm using some dried pasillas and chile de arbol 2 red onions 3 cloves of garlic 300g whole canned tomatoes 2 tsp dired oregano 1 tbsp apple cider vinegar 1 tbsp soy sauce salt and pepper olive oil
Fried Cheese (8:21)
Cheese for frying (Haloumi, Kesong Puti) Honey to drizzle salt and pepper olive oil