Shawarma Fatteh
Shawarma Fatteh
Ingredients
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Instructions
Marinate the chicken shawarma slices with lemon juice, olive oil, shawarma spice mix, and yogurt. Let it rest for at least one hour.
In a large pot, melt butter and add cloves, cardamom, cinnamon, turmeric, and bay leaves. Sauté briefly.
Add basmati rice to the pot and stir to coat with the spices. Pour in water, season with salt, and bring to a boil. Cover and cook on low heat until the rice is tender.
Fluff the cooked rice, stir in raisins, and set aside.
Spread the marinated shawarma on an oiled baking tray and roast under the broiler. Stir every 10 minutes until fully cooked and golden.
Toast pita bread pieces until crispy.
To assemble, layer rice at the base of a serving dish, surround it with the toasted bread, and top with roasted shawarma.
Drizzle generously with garlic sauce (thomeya), sauce, sprinkle sumac on top, and garnish with toasted nuts if desired.
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