Beef Shawarma

1. Cut the beef against the grain into small, thin pieces.
2. Rinse well and drain. Pat dry with kitchen towel.
3. Grind all the spices for the Homemade Shawarma, together to a powder.
4. Add the beef to a bowl, along with the spice mix, yogurt, lemon juice, vinegar, hot sauce, olive oil, garlic, and shallots. Stir well or mix with hands to marinate the beef.
5. Cover and refrigerate 8 hours or overnight.

To make the Tarator Sauce with Yoghurt:

1. Mince or pound the garlic to a paste, with salt.
2. Add the lemon juice, tahini, and water.
3. Use a fork or whisk to beat it well, till it turns white.
4. Whisk in the yogurt till smooth.
5. Taste and add salt and lemon juice if needed. Or loosen with water if needed.
6. Add finely chopped parsley to this if you want to serve it separately.

Cook the beef:

1. Remove the beef from the refrigerator, 30 minutes before cooking. (It should come down to room temperature).
2. Add the beef and its marinade to a heavy bottomed skillet OR a deep non-stick pan with a tight lid.
3. Heat till the mixture comes to a boil. Reduce heat to low and continue to cook covered for about 40 minutes.
4. Don't forget to stir occasionally. The juices should all evaporate.
5. Just before all the moisture is gone, add pepper, allspice and just a dash of salt.
6. Meat should be cooked tender. You can keep adding a little water at a time if the beef needs more cooking. You will also have slight char marks from stirring till all moisture.

Assemble:

1. Spread a little taratour sauce vertically, over the middle of the pita.
2. Cover it with a line of cooked beef.
3. Top with a few tomato wedges and some slices of onion.
4. Cover scantily, with the chopped herbs.
5. Drizzle more sauce over the top as you like.
6. Wrap in food-safe paper or aluminum foil and serve hot!