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I recently came across a new viral Turkish dinner idea, and I immediately thought, how have I not been making this all along? The spices are perfectly balanced, and once you add a bit of sautéed onion, everything suddenly makes perfect sense. I knew I wanted the dish to be thin and irresistible — almost like a savory meat roll-up. You simply unroll it straight from the oven, and it can be pulled apart any way you like. Add it to a sandwich or stuff it into a warm, toasty pita. It’s ridiculously delicious and such an easy dinner to throw together.
3 tablespoons oil, such as Gefen Canola Oil
1 medium onion, diced
1 and 1/2 to 2 pounds (680–910 grams) ground meat
1/4 cup Gefen Mayonnaise
3 tablespoons Gefen Extra-Virgin Olive Oil, plus more for drizzling
1 tablespoon sweet paprika in oil
1 and 1/2 teaspoons shawarma spice
1 teaspoon salt, plus more for sprinkling
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper
sliced onions, cherry tomatoes, and green chili peppers (optional)
pitas
Israeli salad
techinah
fried onions
pickles, such as Gefen Kosher Dill Pickles
amba
Heat oil in a saucepan over medium-high heat. Add onion and sauté until golden.
Combine the ground meat, sautéed onion, mayonnaise, olive oil, and spices in a mixing bowl. Mix until well combined.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Lay a sheet of parchment paper on a flat surface. Place one cup of the meat mixture in the center of the parchment paper. Place a second sheet of parchment paper on top of the meat. Using a rolling pin, roll the meat between the parchment sheets into a thin, even layer.
Remove the top parchment paper and roll the meat tightly into a flat log. Repeat with the remaining meat. Place the logs of meat on the prepared baking sheet.
Add some sliced onion, cherry tomatoes, and green chili peppers, if desired. Drizzle with olive oil and sprinkle with salt. Bake for 20 minutes.
Unroll and serve in a laffa or pita with your choice of toppings.
Photography by Chay Berger
Food Prep by Leah Hamaoui
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