Entrecôte Aux Épices Shawarma Recipe
Shawarma Spiced Ribeye Steak with Fried Angel Hair Bread | شريحة لحم ريب آي متبلة على طريقة الشاورما مع خبز أنجيل هير المقلي
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Ingredients
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Steak & Marinade
Angel Hair Bread (Kataifi-style) and Frying
Finishing & Serving
Method
Steak & Marinade
- 1
Prepare the marinade
In a medium bowl combine yogurt, olive oil, lemon juice, grated garlic, and all the spices (cumin, coriander, cardamom, cinnamon, smoked paprika, turmeric, black pepper, allspice) and salt. Whisk until smooth and well combined.
- 2
Marinate the steak
Pat the ribeye dry with paper towels. Coat the steak evenly with about 3/4 of the marinade, pressing it into both sides. Reserve the remaining marinade for basting or serving. Place the steak in a shallow dish or resealable bag, cover, and refrigerate for at least 1 hour and up to 6 hours (overnight will intensify flavor but reduce to a maximum of 12 hours because of the yogurt acidity). Remove from fridge 30 minutes before cooking to come toward room temperature.
- 3
Cook the steak — stovetop method
Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add 1 tsp neutral oil or a smear of butter if desired. Shake off excess marinade from the steak and place it in the pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and cook 2.5–3 minutes for medium-rare (internal temperature 125–130°F / 51–54°C). For a 1-inch steak adjust times slightly. If thicker and you prefer medium, reduce heat to medium and cook an additional 2–3 minutes, or finish in a 180°C (350°F) oven for 4–6 minutes.
- 4
Rest and slice
Transfer the steak to a cutting board, tent loosely with foil, and rest 8–10 minutes. This allows juices to redistribute. Slice thinly across the grain into 1/8–1/4-inch slices. Spoon any resting juices over the slices.
Angel Hair Bread (Kataifi-style) and Frying
- 5
Prepare the pastry nests
If using frozen kataifi, thaw according to package directions and fluff gently with your fingers to separate strands. In a small bowl combine melted butter and a pinch (0.25 tsp) of salt; if using semolina, stir it into the butter for added texture. Working in batches, take a handful (about 40–50 g) of the shredded pastry, brush lightly with the butter mixture so strands are glossy but not saturated, then wrap strands around your hand to form a tight small nest or disk roughly 3–4 inches (7–10 cm) across and 1/2 inch thick. Press gently to compact.
- 6
Heat oil for frying
Pour neutral oil into a deep pan or pot to a depth of 2–3 inches (5–8 cm). Heat the oil to 175–180°C (350–360°F). Use a thermometer for accuracy; if you don’t have one, test with a small strand — it should sizzle immediately and brown slowly without smoking.
- 7
Fry the pastry
Fry the kataifi nests in batches so they have room. Carefully lower each nest into hot oil with tongs or a spider. Fry 1.5–2.5 minutes per side until golden-brown and crisp. Turn once for even color. Remove to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with a tiny pinch of salt while hot. Keep warm in a low oven (90–100°C / 200–210°F) while finishing steaks.
- 8
Finishing & Serving
- 9
Assemble the plate
Place one or two fried angel hair nests on each serving plate. Fan slices of rested shawarma-spiced ribeye atop or alongside the nest.
- 10
- 11
