Shawarma Sauces??? Recipes?
Ok... I'm absolutly in love with Shawarma's but would like to incorporate the sauces the Toronto restos(i.e Ali Baba's) use in everyday quick meal recipes at home.
Anybody know how they make the following sauces:
* Garlic Paste
* The White Thin Tahini Sauce (typically in squeeze bottle)
* Red Hot Sauce (typically in squeeze bottle)
I've tried internet recipes but they are not indictitive of Toronto Shawarma's and it doesnt taste good or remotely the same.
Any help would be appreciated...
I have a good Lebanese cookbook by Anissa Helou that you should search for. The tahini sauce consists of:
1 teaspoon crushed garlic (from a bottle)
about 1/4 cup of tahini (you can buy it at No frills)
about juice of 1 lemon (to taste)
about 1/2 teaspoon of salt (also to taste)
Start by putting the tahini, garlic and salt together in a sauce dish. mix it with a teaspoon and start adding half the lemon juice, mix it in (don't worry if it gets thick, it will thin out eventually) then add some water.
Then decide how much more lemon or water (or both) it needs. Keep adding either one until it is the taste or thickness you desire.
For the hot sauce, I just use Frank's Red Hot. It's not exactly the same, but close.