Beef Shawarma with Bulgur

Step 1: Cook the Bulgur

1. Heat olive oil in a pot over medium heat.

2. Add the chopped onion and sauté until soft.

3. Add the chopped tomato and tomato paste, stirring for 1–2 minutes.

4. Add bulgur, salt, black pepper, and paprika. Mix well.

5. Pour in the hot water and stir once.

6. Cover the pot, reduce heat to low, and cook for 12–15 minutes until the bulgur is soft and water is absorbed.

7. Turn off the heat and let it rest, covered, for 5 minutes.

8. Fluff gently with a fork.

Step 2: Prepare the Beef Shawarma

1. In a bowl, combine beef strips with olive oil, shawarma spices, lemon juice, yogurt (optional), garlic, and salt.

2. Mix well so the beef is fully coated.

3. Heat a pan over high heat.

4. Add the beef and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.

5. Remove from heat and set aside.

Step 3: Make the Parsley Drizzle Sauce

1. Add parsley to a blender or food processor and pulse until finely chopped.

2. Add yogurt, lemon juice, garlic, olive oil, and salt.

3. Blend until smooth and light green.

4. Add cold water gradually until the sauce becomes thin enough to drizzle.

5. Adjust seasoning as needed.

Step 4: Prepare the Toppings

• Fry onions until crispy and golden (or use ready-made).

• Slice lettuce thinly.

• Chop parsley.

Step 5: Assemble the Dish

1. Place the cooked bulgur on the plate (you can use a ring mold for a clean shape like the photo).

2. Add the beef shawarma on top.

3. Drizzle generously with the parsley sauce.

4. Finish with:

   • crispy onions

   • parsley