Lebanese Donair Recipe
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Lebanese Donair

By: ROSE90  
"This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East."

Rating: This weblink has been rated 9 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 284 people have saved this

Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
5 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 7 servings
 

Ingredients

  • 3 1/4 pounds boneless top round steak, 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 ground black pepper
  • salt, to taste
  • 2 large tomatoes, coarsely chopped
  • 1 clove garlic, minced
  •  
  • Parsley Sauce
  • 1 bunch finely chopped fresh parsley
  • 1 large sweet onion, finely chopped
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 3 large tomatoes, coarsely chopped
  •  
  • Tahini Sauce
  • 2 cloves garlic, minced
  • 1 cup tahini (sesame-seed paste)
  • 1/2 cup fresh lemon juice
  • 1/2 cup water
  • salt, to taste
  • 7 (6 inch) pita bread rounds

Directions

  1. Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. 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.
  4. 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.
  5. Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 990 | Total Fat: 64.7g | Cholesterol: 128mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2008 by m0wlp42 
Although there is a rustic simplicity to Dash’s Donair recipe on this website, this version of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by Angela 
it was good we used chicken instead of beef but other than that followed it to a T. we'll make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2009 by rhondalcrowell 
This was restaurant-quality deliciousness! My only complaints are that the meat was nearly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2009 by DEXTERSMAMA 
well, well, well. This is one of the ebst recipes I have ever had on this web site. My husband... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by lovinYeshua 
Wow, great combination of flavors! I didn't follow the recipe completely though because I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2009 by Cyn D. 
i think i would grill the steak next time...baking it for that long made it tough. it wasn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by Sue 
I'm planning on making this for supper...can't wait :) I'm in Nova Scotia and could order it... MORE

 
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