Shawarma in Pita Bread


1 rump roast (pointy part)
2 cups olive oil
200 gr. beef fat
50 gr. shawarma spice
2 tablespoons curry
1 tablespoon salt
1 tablespoon cumin
2 tablespoon ground black pepper


Place meat in freezer for one and a half hours.
Remove and cut into thin slices.
Put olive oil and a bit of fat into frying pan and mix until the fax melts. Each time add a small quantity of meat to sauté.

Add spices gradually once the meat browns.
Remove the sautéed meat each time and place on a sieve to drain the fat.
This fat is returned to the pan for sautéing the rest of the meat.

Recommended to serve with:
Burnt tomato
Burnt onion
Burnt pepper
Green tahini sauce
White tahini sauce
Onion with sumac
Chopped parsley