Beef Shawarma Flatbread

Ingredients

Here are the following ingredients:

Beef Topping

• 4 lb (2 kg) Ground Beef (Lean)
• 2 tbsp (30 mL) canola oil
• 2 tbsp (30 mL) dried oregano leaves
• 2 tbsp (30 mL) ground coriander
• 2 tbsp (30 mL) ground cumin
• 2 tbsp (30 mL) paprika
• 1 tbsp (15 mL) garlic powder
• 1 tbsp (15 mL) ground cardamom
• 1 tbsp (15 mL) ground turmeric
• 1 tbsp (15 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 2 tsp (10 mL) ground cinnamon
• 2 tsp (10 mL) ground ginger
• 1 tsp (5 mL) ground allspice
• ½ tsp (2 mL) ground cloves

Tahini Sauce

• 1 cup (250 mL) tahini paste
• ⅔ cup (150 mL) lemon juice
• 1 tbsp (15 mL) minced garlic
• ½ tsp (2 mL) kosher salt

Flatbread

• 16 flatbreads, about 18 x 9 inch (45 x 22 cm)
• 1 lb (500 g) garlic butter, melted
• 2 lb (1 kg) shredded mozzarella cheese, about 8 cups (2 L)

Service

• 6 oz (175 g) shredded lettuce, about 4 cups (1 L)
• 8 oz (250 g) julienned pickled turnips, about 2 cups (500 mL)
• 12 oz (375 g) seeded and diced tomato, about 2 cups (500 mL)
• 4 oz (125 g) diced onion, about 1 cup (250 mL)
• 1 cup (250 mL) chopped fresh parsley
• 16 lemon wedges

Preparation

1. Beef Topping: Heat oil in large skillet set over medium-high heat. Cook ground beef until browned. Drain off fat. Add oregano, coriander, cumin, paprika, garlic powder, cardamom, turmeric, salt, pepper, cinnamon, ginger, allspice and cloves. Cook for 1 minute or until fragrant and beef is well coated.
2. Pour in ½ cup (125 mL) water. Cook until water has evaporated. Cool completely.
3. Tahini Sauce: Whisk tahini with lemon juice, garlic, salt and ½ cup (125 mL) to 1 cup (250 mL) warm water. Sauce should be smooth, creamy and just thin enough to drizzle. Cover and refrigerate.
4. Assembly: Brush each flatbread with 2 tbsp (30 mL) melted garlic butter. Top with ½ cup (125 mL) EACH mozzarella and Beef Topping. Cover and refrigerate.

Service

1. Bake flatbread, in convection oven at 425°F (220°C), for 5 to 7 minutes or until flatbread is crisp and cheese is melted.
2. Top with ¼ cup (60 mL) lettuce, 2 tbsp (30 mL) EACH pickled turnip and tomato, and 1 tbsp (15 mL) onion.
3. Cut flatbread into wedges. Drizzle with 2 tbsp (30 mL) Tahini Sauce. Garnish with 1 tbsp (15 mL) parsley. Serve with lemon wedge.

Beef Cuts