Ingredient !
3 1/4 pounds top round steak (boneless, sliced very thin)
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/2 teaspoon black pepper (ground)
salt (taste)
2 tomatoes (coarsely chopped)
1 clove minced garlic
sauce (parsley)
1 bunch fresh parsley (finely chopped)
1 sweet onion (finely chopped)
1/3 cup olive oil
3 tablespoons fresh lemon juice
3 tomatoes (coarsely chopped)
sauce (tahini)
2 cloves minced garlic
1 cup tahini (paste)
1/2 cup fresh lemon juice
1/2 cup water
salt (taste)
7 rounds (6 inch pita bread)
Preparation !
Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.