Shawarma Stuffed Bread

Ingredients

Dough
• 1+1/3 cup warm water
• 1 teaspoon sugar
• 1 tablespoon active dry yeast
• 4 cups all purpose flour
• 2 tablespoons dry milk powder (or 2tablespoons 35% cream)
• 2 tablespoons olive oil
• 1 teaspoon salt
• More warm water if needed
Beef Shawarma
• 2 lb. beef Outside Round
• 1/4 cup red wine vinegar
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 2 teaspoon salt
• 3 cloves garlic minced
• 1 small onion minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cloves
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/4 cup vegetable oil for frying
Garnish
• 2 large tomatoes thinly sliced
• 1/2 cup finely chopped parsley
• 1 small red onion thinly slices
• 2 tablespoons sumac
Tahini Dressing
• 1/2 cup tahini
• 1/4 cup plain yogurt
• 1/4 cup olive oil
• 1/4 cup water
• 1 large lemon (juice)
• salt and pepper to taste
Egg Wash
• 1 egg yolk
• 1/2 teaspoon warm water
• 1 tablespoon sesame
• 1 tablespoon Nigella Sativa seeds ( or any type of seeds like
• poppy seeds or Flax seeds)

Instructions

1. Shawarma: Thinly slice the beef and place in a bowl, add all ingredients for the shawarma (except the vegetable oil) to the beef and mix well making sure all gets well incorporated. Tightly cover and place in the refrigerator for 2-8 hours.
2. Dough: In a small bowl place the warm water add sugar and stir, add the yeast cover with plastic wrap and set aside for 5-7 minutes. In a large bowl put the flour, dry milk powder and salt, mix then make a well in the center add olive oil and pour in the yeast water. Use a spoon and fully mix, then using hand keep mixing the and working the ingredients until dough forms. Take the dough out of the bowl and place it on a clean, lightly floured surface and knead the dough for 6-8 minutes until it's smooth and fluffy. Place the dough in a lightly oiled bowl, cover with plastic wrap and place in a warm place and let it rest for 2 hours or until it doubles in size.
3. Place a large deep frying pan (or a wok) over high heat add half of the vegetable oil, when the oil is hot add half of the marinated beef to the pan and fully cook with continues stirring. Remove the cooked and crispy beef from pan ( Cook until all the meat juices dry up and the beef starts caramelizing.). Repeat the same process and cook rest of the beef. Place all fried beef in a bowl and set aside to cool.
4. In a bowl place all the ingredients of the tahini dressing, use a whisk and whip until fully incorporated and creamy, cover and refrigerate.
5. Take the dough out of the bowl and place on a clean lightly flour surface, divide the dough into 2 equal halves. Use a rolling pin and roll out 1 of the dough halves into a 15 inch circle (1/4 inch thick). Lightly brush the back of a clean large circle pizza pan with some oil, place the dough over the oiled pizza pan.
6. Preheat oven to 350 F. Place all the shawarma over the first layer of the dough, (as shown in the picture) garnish with some tomato and onion slices and a sprinkle of the chopped parsley and some sumac. (Reserve rest of the garnishes and serve it with the food) Place 2-3 plastic straws on the edge of the dough. Roll out the other half of the dough to 14 inch (1/3 inch thick) circle. Take this circle and place it over the shawarma, pinch and twist all the edges of the 2 layers of the dough, making sure its fully sealed, except the part with the straws, egg wash the surface of the top layer and sprinkle with the seeds, blow into the straws to inflate the top dough layer, quickly remove the straws 1 at a time, pinch and seal the edge.
7. Place the pizza pan on a large baking sheet and carefully place it in the oven, bake for 30-40 minutes or until fully cooked and golden brown.
8. Take out of oven and serve while still warm. Serve with the extra garnishes.

Notes