250lbs of Beef & Lamb: The Secrets Behind the Ultimate Shawarma Spit
I’m Stephanie Izard, and today I’m stepping into the high-energy kitchen of Dr. Sandwich to cook with Chef Loran and Chef Adir. While many people think of street food as "quick and easy," I’m learning that authentic Israeli cuisine is a labor of love that takes days of preparation. 🥙 We’re breaking down the complex layers of a massive Shawarma spit—a 250lb masterpiece of sliced beef, ground meat with pistachios, and rich lamb fat. I’m also getting a lesson in fire and flour as we bake fresh Laffa bread (the "tortilla of the Middle East") in a blazing taboon oven. Finally, we’re firing up the charcoal for traditional Israeli Kebabs, learning why the metal skewer is actually a secret cooking tool that grills the meat from the inside out. In this segment: • The Shawarma Tower: See how chefs layer hundreds of pounds of high-quality beef and lamb to create the ultimate rotating roast. • Taboon Baking: I try my hand at slapping dough into a traditional clay oven to make fluffy, charred Laffa bread. • The "Metal Heat" Secret: Why Israeli kebabs are served on wide metal skewers to ensure the center stays juicy and perfectly cooked. • A Melting Pot of Flavor: Chef Loran explains how Israeli food blends traditions from Iraq, Turkey, and Lebanon into one distinctive street-food style. Is Shawarma the "Hamburger of Israel"? Once you see this process, you’ll understand why. Let me know your favorite street food in the comments! 👇 _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/A9igck3 LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
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