Hot appetizers · The home kitchen
Twisted Beef Shawarma
Thin beef strips over hummus turn a familiar dip into a warm sharing plate. Tomato softens the savory topping, while a little pomegranate molasses adds a sweet-tart finish. Keeping the hummus cool and the beef freshly cooked makes the contrast especially pleasant. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Twisted Beef Shawarma recipe
- Serves
- 4
- Prep
- 25 min
- Cook
- 12 min
- Rest / chill
- 30 min
- Total
- 67 min
Ingredients
- 600 g beef sirloin, trimmed and sliced thinly across the grain
- 2 tbsp olive oil, divided
- 2 tbsp lemon juice
- 2 garlic cloves, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp ground cinnamon
- 3/4 tsp fine salt, divided
- 1/4 tsp black pepper
- 1 large tomato, diced
- 1 tbsp pomegranate molasses
- 1 can (400 g) chickpeas, drained, reserving 60 ml liquid
- 60 g tahini
- 3 tbsp lemon juice for hummus
- 1 small garlic clove for hummus
- 2 tbsp cold water, plus more if needed
Method
Combine the sliced beef with 1 tbsp oil, 2 tbsp lemon juice, the 2 grated garlic cloves, cumin, coriander, paprika, cinnamon, 1/2 tsp salt and pepper. Refrigerate for 30 minutes.
Blend chickpeas, tahini, 3 tbsp lemon juice, the small garlic clove, remaining 1/4 tsp salt and 2 tbsp cold water until smooth. Add reserved chickpea liquid a tablespoon at a time until spreadable. Set aside refrigerated.
Heat a heavy skillet over medium-high heat. Add the remaining oil. Lift beef from its marinade, letting excess drip away, and sear in two batches for 3–4 minutes per batch. Cook whole-cut beef to at least 145°F/63°C; rest it for 3 minutes.
Return the beef to the pan with the diced tomato and cook for 2 minutes, stirring until the tomato softens. Remove from the heat.
Spread the hummus across a shallow platter. Spoon the hot beef and tomato over the center and drizzle with pomegranate molasses. Serve immediately.
Make it your own.
- Slice partly chilled beef for thinner, more even strips.
- Do not pour raw leftover marinade onto the finished hummus; discard it.
- Add water gradually when blending hummus so it stays thick enough to hold the topping.