Get to know the ingredients for this traditional Arabic dish made from fresh pita bread and lamb kabab. Chef Eyal breaks down a leg of lamb which if you're feeling adventurous you can also do. He then adds belly fat to the lamb mix to help bind the meat together and plenty of mint, parsley and onion for an intense flavour. For serving, he uses tahini which similar to a wine or olive oil, has many producers however the best ones are using the traditional methods of a large pestle and mortar.
Baharat Spice Mix - The origins of this blend are difficult to trace due to all the local variations but the word "baharat" means spices in Arabic and the mix is thought to have originated in North Africa developed out of the role Arabian spice traders had in the ancient spice routes. The base is usually a blend of paprika, cardamom, nutmeg, cumin, cloves, cinnamon, coriander and black pepper but different regional variants include the addition of mint in Turkey, rosebuds in North Africa and sumac in Israel. The final mix is warm and aromatic with earthy, smokey undertones.
Tahini - Tahini was once reserved exclusively for the upper echelons of the medieval Middle East but is now a staple ingredient in almost every home in Israel and its surrounding lands. This particular variety of tahini is produced by members of the ancient Samaritan community alongside the ingredient company Belazu and comes from Mount Gerazim, a sacred mountain near the town Nablus in the West Bank which is considered to be the original home of tahini. The seeds are roasted to release a rich, nutty flavour, Belazu then double-grounds them to create their signature creamy texture and glossy finish.
Bread
Lamb
Green Tahini
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