The Sunday Cookbook: Shawarma-style Lamb over Rice with White Sauce and Gluten-Free Pita Bread
Updated: Oct 27
Original recipe by Wolfgang Shmuck - recipe below was altered to cater to food allergies, featuring grass-fed lamb and free of nightshade and gluten ingredients
For the Pita Bread:
2 cups arrowroot starch
1/2 cup almond flour
3/4 cup unsweetened almond milk
1/4 teaspoon sea salt
For the White Sauce:
Juice of ½ lemon
1 teaspoon onion powder
4 cloves of garlic, pressed or micro-planed
1 cap-full of Bragg Apple Cider Vinegar
1 tablespoon parsley, dried
Sea salt, for taste
For the lamb:
1 lb ground grass-fed lamb meat
½ red onion, cut into 1-inch cubes
1 large clove of garlic, cut in half
1 teaspoon of sea salt
1 tablespoon oregano, dried
(Optional) 3 slices of Applegate Uncured Sunday bacon
For the rice:
Long grain white rice or Jasmine rice
1 teaspoon turmeric for every 6 cups of rice
For plating (optional):
1 cucumber, sliced
Remaining red onion, sliced
Iceberg Lettuce, shredded
For the Pita Bread
Preheat a 9.5 inch, or larger, nonstick pan over medium heat.
Mix all the ingredients together in a bowl, and pour ¼ cup of batter onto the heated pan. Spread the batter out with a spoon.
After 2 to 3 minutes, or once the batter fluffs up and starts to bubble, flip it over to cook the other side. Be patient during this step; this takes time. If you are worried about burning the outside, just lower the heat.
Cool the bread on a wire rack to maintain crispiness
For the White Sauce:
Combine all white sauce ingredients in a bowl.
While mixing, slowly add in the water until the mixture reaches the desired consistency.
Place in the fridge until ready to plate.
For the Lamb and Rice:
Preheat the oven to 300 degrees.
Add all lamb ingredients to a food processor, and blend until smooth, roughly 1 minute.
Place the meat mixture into a foil-lined baking pan, and form into a brick that is roughly 1.5 inches tall.
Bake until the internal temperature reaches 145, roughly 30 minutes.
While the lamb is cooking, begin cooking rice per package instructions. Stir the turmeric into the water of the rice pot to dissolve.
When the lamb is done, let sit on the stove for 10 minutes to reach room temperature.
Remove the meat from the pan, and cut into 1/4 slices. Place back onto the baking pan.
Set the oven to broil and cook the slices on the top rack until the edges become crispy and brown roughly 2 minutes.
Cut the slices into 4's and serve on top of the turmeric rice.
Top with cucumber, lettuce, and onion to the desired amount.
Drizzle with the white sauce and serve.