Shaorma de vita cu sos de iaurt si sumac

Shaorma facuta acasa nu este doar o alternativa mai sanatoasa la variantele din comert, este o experienta cu totul diferita. Carne de vita feliata fin, marinata cu baharat, usturoi pudra si ulei de masline, prajita la foc mare pana devine rumena si suculenta, servita cu un sos cremos de iaurt grecesc cu sumac, usturoi si patrunjel verde – o combinatie de arome orientale autentice care te cucereste de la prima furculita! Secretul unei shaorme de vita cu adevarat bune sta in doua detalii esentiale — felierea cat mai subtire a carnii si marinada generaosa cu baharat. Trucul congelatorului — muschiul de vita lasat o ora la congelator inainte de feliere — face carnea suficient de ferma pentru a obtine felii extrem de subtiri cu un cutit bine ascutit, exact cum trebuie pentru o shaorma autentica. Servita cu cartofi dulci prajiti, sos de iaurt grecesc cu sumac si salate, Shaorma de vita cu sos de iaurt si sumac este varianta dietetica si proteica pe care o faci acasa si dupa care nu mai comandi shaorma din afara! O farfurie completa, satioasa si plina de arome orientale autentice!

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INGREDIENTE (pentru 4 portii)

Pentru carne:

800 grame muschi de vita
1 lingura condiment Baharat CIO
1 lingurita usturoi pudra
1 lingurita sare
2 linguri ulei de masline

Pentru sos de iaurt cu sumac:

150 grame iaurt grecesc
1 lingurita sumac CIO
2 catei de usturoi
1 lingura patrunjel verde tocat
1 lingura ulei de masline
sare

Pentru servire:

cartofi dulci
salate dupa plac

Incepem cu carnea. Taiem muschiul de vita pe jumatate pe lungime si il punem la congelator timp de o ora. Acest pas simplu face carnea suficient de ferma pentru a o felia extrem de subtire cu un cutit bine ascutit — exact cum trebuie pentru o shaorma autentica!

Feliem carnea cat mai subtire posibil, adaugam Baharat CIO, sarea, pudra de usturoi si uleiul de masline si masam bine astfel incat condimentele sa acopere uniform fiecare felie. Lasam la marinat minim 4 ore la frigider. Cu cat mai mult, cu atat aromele se intrepatrund mai bine si carnea devine mai frageda si mai intensa!

Intre timp pregatim sosul de iaurt cu sumac — amestecam iaurtul grecesc cu sumac CIO, usturoiul zdrobit, patrunjelul verde tocat marunt, uleiul de masline si sarea. Amestecam bine pana obtinem un sos cremos, fin si aromat. Il pastram la rece pana la servire.

Incalzim o tigaie antiaderenta la foc mare. Impartim carnea in transe astfel incat sa nu suprapunem prea mult deoarece vrem sa se rumeneasca, nu sa se inabuse. Prajim fiecare transa 5-6 minute, amestecand ocazional, astfel incat carnea sa se rumeneasca frumos pe toate partile si sa ramana suculenta la interior.

Servim shaorma de vita cu cartofi dulci prajiti la Actifry, sos cremos de iaurt cu sumac si salata proaspata dupa plac. O farfurie completa, satioasa si absolut de neuitat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de shaorma de vita cu sos de iaurt si sumac, te invitam sa incerci si alte retete inspirate:

English version

Beef Shawarma with Yoghurt and Sumac Sauce

Homemade shawarma is not just a healthier alternative to shop-bought versions — it is a completely different experience. Finely sliced beef, marinated with baharat, garlic powder and olive oil, fried over high heat until golden and juicy, served with a creamy Greek yoghurt sauce with sumac, garlic and fresh parsley — a combination of authentic oriental flavours that wins you over at the very first forkful! The secret to a truly good beef shawarma lies in two essential details — slicing the meat as thinly as possible and a generous baharat marinade. The freezer trick — leaving the beef tenderloin in the freezer for one hour before slicing — makes the meat firm enough to get extremely thin slices with a sharp knife, exactly as needed for an authentic shawarma. Served with fried sweet potatoes, Greek yoghurt sauce with sumac and salad, Beef shawarma with yoghurt and sumac sauce is the lean, protein-rich version you make at home and after which you never order shawarma from outside again! A complete, satisfying plate full of authentic oriental flavours!

INGREDIENTS (for 4 servings)

For the meat:

800 grams beef tenderloin
1 tablespoon CIO Baharat seasoning
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons olive oil

For the yoghurt and sumac sauce:

150 grams Greek yoghurt
1 teaspoon CIO sumac
2 garlic cloves
1 tablespoon finely chopped fresh parsley
1 tablespoon olive oil
salt

For serving:

sweet potatoes
salad to taste

We start with the meat. Cut the beef tenderloin in half lengthways and place in the freezer for one hour. This simple step makes the meat firm enough to slice extremely thinly with a sharp knife — exactly as needed for an authentic shawarma!

Slice the meat as thinly as possible, add the CIO Baharat seasoning, salt, garlic powder and olive oil and massage well so the seasoning covers every slice evenly. Leave to marinate for a minimum of 4 hours in the fridge — the longer, the better the flavours develop and the more tender and intense the meat becomes!

Meanwhile prepare the yoghurt and sumac sauce — mix the Greek yoghurt with CIO sumac, crushed garlic, finely chopped fresh parsley, olive oil and salt. Mix well until you get a smooth, fine and aromatic sauce. Keep refrigerated until serving.

Heat a non-stick pan over high heat. Divide the meat into batches so as not to overlap too much — we want it to brown, not to steam. Fry each batch for 5-6 minutes, stirring occasionally, so the meat browns beautifully on all sides and stays juicy on the inside.

Serve the beef shawarma with sweet potatoes fried in the Actifry, creamy yoghurt and sumac sauce and fresh salad to taste — a complete, satisfying and absolutely unforgettable plate!

If you enjoyed this beef shawarma with yoghurt and sumac sauce recipe, we invite you to try other recipes for inspiration: Chicken Shaorma, Beef Doner Kebab or Ali Nazik.

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