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