Najatskitchen's video: Beef Shawerma

Beef Shawerma Enough for 3 people: Ingredients for the bread: 1-2/3 cups) unbleached all-purpose flour; more as needed 1 tsp salt 2/3 cup lukewarm (90°F to 100°F) water 2 Tbs. corn or vegetable oil; more as needed Knead the dough and divide into 6 balls (77 grams each) Let rest for 4 hours, covered, in an oiled dish. Cut seven 10-inch squares of parchment. On a floured surface with a lightly floured rolling pin, roll the balls into very thin 9-inch rounds, using more flour as needed to prevent sticking. (If the dough resists rolling, let it rest for another 15 minutes.) Layer the rounds between pieces of parchment in a stack. Heat an 11- to 12-inch nonstick or cast-iron skillet or griddle over medium heat. Lightly oil the skillet. Peel a dough round from the parchment and drop it into the skillet, carefully using your fingertips to lay it flat, if necessary. Cook until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm. Cover with plastic wrap to keep the bread pliable. For the Shawerma: 750 grams sirloin or tenderloin beef strips (5 cm long and 1 cm wide) 1 orange, thinly sliced 1 lemon, thinly sliced ½ teaspoon salt ½ teaspoon ground cardamom ½ teaspoon all spice 1/8 teaspoon black pepper 3 mastic pieces, crushed to a powder with the salt (optional) 2 teaspoons full fat yogurt 1 ½ teaspoon white vinegar Mix the yogurt, vinegar, spices and salt. Partially squeeze the lemon and orange slices to release some of the juices. Add the beef and massage the meat with the marinade. Marinade, covered in the fridge for 12 hours or as long as 24 hours. Preheat the oven to 375 F and position the rack in the lowest position to the element. Squeeze the meat from the juices. And remove the lemon and orange slices and discard. Put 1 tablespoon of vegetable oil in a shallow roasting pan .arrange the beef strips. Cover the pan with aluminum foil. Bake for 45 min at 375 F,uncover the pan and continue cooking until juices are evaporated,toss twice during the last stage(total cooking time is about 70 minutes) Tahini recipe: 5 tablespoon tahini,4 tablespoon fresh lemon juice,3 tablespoon water,1 garlic clove(crushed to a paste),salt and cayenne to taste. Whisk all ingredients except water; add water gradually until desired consistency. It should be close to sour cream. To assemble the sandwich: Mix ¼ cup thinly sliced purple onion with 1 teaspoon sumac and 1 tablespoon chopped parsley and some salt. Spread some of the tahini on the bread, add 1/6 of shawerma,add some onions and wrap. You could toast the sandwich using an electric griddle. Serve hot.