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Shawarma from Taking Tea in the Medina by Julie Le Clerc and John Bougen

  • ground allspice
  • green peppers
  • ground cayenne pepper
  • ground coriander
  • ground cinnamon
  • pita bread
  • garlic
  • nutmeg
  • tahini
  • lemons
  • tomatoes
  • red onions
  • parsley
  • ground cumin
  • apple cider vinegar
  • ground cloves
  • lamb
  • Lebanese cucumbers
  • radishes

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Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Toum" for the book's "Tahini sauce" specified in this recipe, and chicken breasts or beef for lamb.

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