Recipe information
Our SAJ bowl is a big pita on our markouk bread, filled with cabbage salad, tomatoes, pickled turnips, Boustan sauce and your choice of shawarma. It is cut in 6 pieces and served with garlic potatoes and tabouleh on the side.
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For the Saj Bowl
For the Garlic Potatoes
For the Tabouleh
Preparing the Shawarma
1. Cook the Shawarma
If using pre-cooked shawarma, skip to the next section. For raw shawarma, marinate the chicken with spices (cumin, paprika, garlic powder) for at least 30 minutes, then grill or pan-fry until cooked through.
Assembling the Saj Bowl
1. Prepare the Ingredients
In a large bowl, combine the shredded cabbage, diced tomatoes, and pickled turnips. Toss lightly.
2. Build the Bowl
Place the Markouk bread on a large plate. Layer the cabbage salad mixture, cooked shawarma, and drizzle Boustan sauce on top.
3. Cut and Serve
Cut the Saj bowl into 6 equal pieces and serve with garlic potatoes and tabouleh on the side.
Making the Garlic Potatoes
1. Cook the Potatoes
Toss the cubed potatoes with olive oil, minced garlic, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes until golden and crispy.
Preparing the Tabouleh
1. Mix the Ingredients
In a bowl, combine parsley, mint, diced tomato, bulgar wheat, lemon juice, olive oil, and salt. Mix well and let it sit for 10 minutes to allow the flavors to meld.