I know I’ve gone on and on (and on) about shawarma. (And yes, each “on” links to a different post with shawarma.) I’ll stop now. After seeing the overwhelming positive response to the chicken shawarma recipe in my cookbook, I know my work is done. Sort-of.
That’s chicken shawarma, but what if you prefer meat?
You know I couldn’t leave you hanging.
If meat shawarma is more your thing (or if you really, really enjoy chicken shawarma and want to branch out a little), head over to my recipe page on Hashems to check out my full recipe for Meat Shawarma (Shawarma Lahmeh). I’ll admit, chicken shawarma holds the number one place in my heart, but there’s always room for a little extra shawarma love and this meat version is also fantastic!
Now for some exciting news…I am absolutely thrilled to announce the launch of my brand new Middle Eastern recipe page on Hashems! The recipes are authentic, the way I learned them from my mother-in-law in the Middle East – a few recipes are from my cookbook but most are new. All are tested and re-tested, and explained in an easy-to-follow, approachable way. (Remember, I didn’t grow up eating or making Middle Eastern food, so I had to learn it from the basics up…which is why I explain it from the basics up.) Be sure to check the page often, as new recipes will be added frequently.
And don’t forget, if you’re a first-time client of Hashems, you can get a 20% discount on your entire order using coupon code “anediblemosaic”! It’s perfect if you’ve been wanting to try a Middle Eastern ingredient (like a certain spice) or treat (like ma’amoul or baklava), but have been holding off buying it…I think a little gift-to-self is in order.
And just an FYI, these are the only nuts that Mike will eat here in the States – he says they’re the only nuts that even come close to the quality of nuts back home in the Middle East! For me? I love the Turkish coffee. :)