Each time I visit Copenhagen, I will never fail to make a trip to have Shawarma @ Chili Shawarma @ Field's: Arne Jacobsens Allé 12, 2300 Copenhagen S.
As well as Kosk Kebab @ Frederikssundsveg 23, Kobenhavn NV Website:
http://www.kosk-kebab.dk/The chilli sauce in oil is superb! It's bloody spicy but once u have it u just can't stop. Serious!
Ingredients * 1 cup plain yogurt
* 2 teaspoons lemon juice
* 4 cloves garlic, minced
* 1/2 teaspoon hot pepper sauce
* 1 teaspoon vinegar
* 1 teaspoon onions, finely minced
* 1/2 teaspoon black pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon ground mace
* 1/2 teaspoon salt
* 2 lbs beef or chicken or lamb, sliced very thin
* 1 cup tahini
* 2 cloves garlic, minced
* 2 teaspoons lemon juice
* 2 teaspoons chopped parsley
* 1/2 cup water
* 8 slices pita bread
* sliced tomatoes
* sliced onions
* mixed sprouts
* lettuce, sliced thin
* tzatziki:*See recipe below
Tzatziki is made of strained yoghurt (usually sheep's-milk or goat's-milk in Greece and Turkey) mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley, and sometimes mint added. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.
Directions1. Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
2. Add meat and marinate overnight.
3. (at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
4. Combine the tahini, garlic, lemon juice, and parsley.
5. Whisk well.
6. Add water if needed.
7. To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
8. Pour on a little tzatziki and chow down.
For Chili Paste: * 1 Cup Tahini:*See recipe below
* 3/4 cup lemon juice
* 2 tablespoons water
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 1/2 teaspoon parsley, finely chopped
* dash of cumin
* 6-8 Dry red chilies
Tahini requires 5 cups sesame seeds & 1 1/2 cups olive oil or vegetable oil. Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency. Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
Regards,
