30 DAYS OPEN PURCHASEThe word shawarma comes from the Turkish cevirme, meaning rotation: the meat is marinated, layered and slowly rotated towards the heat until the edges are crisp and the core is tender. It is a technique with medieval roots and a flavour profile carrying an ocean of tradition. This blend was developed in collaboration with Samir Kersh and reflects the true complexity of the shawarma tradition. Bringing this masterwork together required ingredients from seven countries.
Inside the jar: pul biber, guajillo chili, sumac, green cardamom, cumin, fennel seeds, goraka, mace, salt, oregano, ginger, black pepper, fenugreek, coriander seeds, cinnamon, curry leaves, allspice, cloves, garlic and onion. Each ingredient was chosen to contribute a specific layer: sumac gives acidity, goraka adds depth and fruity tartness, cardamom lifts.
Marinate lamb, chicken or large portobello mushrooms in the blend with yoghurt, olive oil and garlic for at least four hours, preferably overnight. Fry in a cast iron pan over high heat or bake in the oven until the edges caramelise. Serve with pitta bread, tabbouleh, hummus and pickled onion.
