CHAWARMAS
Recipe Credit: archived ICA website
meat strips (marinated in yogurt and
fried) or falafel,
chopped: lettuce
tomatoes
onions or scallions
dill pickles
parsely
mint
salt and pepper
tahini dressing (see below)
yogurt (optional)
lebanese bread (pita)
Open bread round almost all the way. Sprinkle ingredients on the bread, spread sauces on and roll up. Fry in very lightly oiled hot frying pan or in sandwich maker.
From Kent Tisher’s collection
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You’re currently reading “CHAWARMAS,” an entry on An ICAer's Guide To "Fine Dining"
- Published:
- 03/03/2010 / 4:48 am
- Category:
- Lebanese Cuisine, West African Cuisine
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