Pulled lamb shawarma sandwich from Falastin: A Cookbook (page 259) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butternut squash m’tabbal (M‘tabbal qarae); Na‘ama‘s buttermilk fattoush

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on March 04, 2023

    This was fabulous! Mine could have actually stood another hour in the oven, but it was still delicious, tender and flavorful. The leftovers were also excellent. The combination of spices, with the turmeric, is also spot on and complements the lamb well. I would do nothing different, perhaps more time, but that may vary with each individual cut of lamb shoulder. A reminder to test next time.

  • SheilaS on February 17, 2023

    Great recipe. Wasn't sure about finding a non-metallic container to marinate the lamb in that would fit easily in my fridge so I used a big ziplock and it was perfect. I probably should have given the lamb a bit more cooking time - it was delicious but didn't pull as easily as it should. Don't skip the tahini/yogurt/sumac sauce. It adds a great tang and isn't as heavy as tahini can be.

  • amandabeck on October 08, 2022

    This was fantastic and a total hit! I didn't have time to marinate the lamb overnight, so I put the paste on just a couple of hours before cooking. The lamb was fall apart tender, super flavorful, and not too game-y tasting. Great dinner party food because I cooked it earlier in the day and then just kept it warming in the oven. Would 100% make again.

  • Lsblackburn1 on July 16, 2020

    So first time making this, I followed the directions, which do not say to check on the lamb during the first 4 hours of roasting, so I did not check on it. Mistake! When I finally took it out to get ready for the second round of cooking, I realized it was totally done and did not need another 90 minutes. Fortunately, it was fine - not dry at all and actually totally amazing and delicious. Lesson learned; make again but check on it!

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