Shawarma Beef Brisket with Hummus, Zucchini, Carrot & Orange
Share
Destination: Middle East. Originally hailing from Morocco, a carrot and orange braise is a regular part of an Israeli mezze spread — the amount of fiery spice varying according to one's taste.
Serves 2 · 10 mins + prep
In your box
- Beef brisket
- 1 ATLAS hummus tub
- 1 ATLAS shawarma spice mix sachet
- 1 large flatbread
- 1 zucchini
- 1 carrot
- 1 orange
- 1 parsley bunch*
*Parsley may be split across other dishes — please read each recipe carefully.
From your pantry
Olive oil, salt
Method
1. Prepare the ingredients. Always read the recipe in full before you begin. Wash the vegetables. Cut the zucchini and carrot in half lengthwise then thinly slice. Thinly slice 1 teaspoon of parsley* leaves per person. Zest and juice the orange. Roughly shred or cut the beef brisket.
2. Warm the beef. Add the beef, shawarma spice mix and 1 tablespoon of water per person to a saucepan. Bring to a boil then reduce to a simmer, lid on, for about 6 minutes or until the beef is soft. Check the beef regularly and add water if necessary.
3. Braise the carrot. Meanwhile, add the carrot, orange zest, orange juice and a splash of olive oil to a frying pan over medium heat. Bring to a boil then reduce to a simmer for about 4 minutes, or until softened.
4. Add the zucchini. Add the zucchini and cook for about 2 minutes or until slightly softened. Season to taste.
To serve
Spread the hummus across each serving plate. Top with the beef mixture and the carrot braise. Sprinkle with the parsley leaves and serve with the flatbread.
Chef's tips
- Add some chilli flakes with the orange juice to give the braise a fiery heat
- Loosen the hummus with a splash of water if you prefer a looser consistency
- You can warm the flatbread in a moderate oven — 180°C for 5 minutes is plenty. Just be aware it can harden as it cools, so we prefer it fresh
Allergens: sesame, wheat, gluten, garlic, yeast.