15-30 min4-6 servingsbeef broth

Hummus Shawarma Plate

By Bruce Weinstein and Mark Scarbrough

4-6 servings

15-30 min

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Middle Eastern

Yield: 4-6 servings

Ingredients

2 tbsp olive oil
2 lbs boneless beef sirloin
1 medium yellow or white onion
3 medium garlic cloves
1 tsp ground allspice
1 tsp garlic powder
1 tsp ground black pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp table salt
2 tbsp distilled white vinegar
2/3 cup beef broth
Lots of purchased plain hummus
pine nuts
Chopped roma or plum tomatoes
Chopped stemmed fresh parsley leaves

Our IP Version of ALADDIN’S EATERY’S Hummus Shawarma Plate with Middle Eastern Spices and Pine Nuts. This copycat really involves just making the tasty beef and onions that are the center of a bowl entrée served at the Middle Eastern–inspired chain. The bowl always includes their super creamy hummus, which is justifiably famous. However, we thought we’d skip making the hummus, on the theory you can buy pretty good hummus these days. (Just don’t use a flavored one for this bowl.) Instead, we concentrated our efforts on creating a more authentic version of the shawarma-style beef mixture in the bowl. However, we also present the dish with lots of add-ons to make it as attractive (and as close to the original) as possible.

INSTRUCTIONS

Press SAUTÉ and set for MEDIUM, NORMAL OR CUSTOM 300°F. Set the timer for 10 minutes and press START if needed.
.As the pot heats, warm the oil in the insert set in a 5- or 6-quart Instant Pot. Add the meat and brown well, stirring occasionally, for about 6 minutes. Use a slotted spoon to transfer the beef to a nearby medium bowl
Add the onion and garlic to the insert. Cook, stirring almost constantly, just until the onion barely begins to soften, about 1 minute. Stir in the allspice, garlic powder, black pepper, cloves, cinnamon, cardamom, and salt until well combined.4.Pour in the vinegar and scrape up any browned bits on the bottom of the insert. (There should be almost none.) Return the meat (and any juices in the bowl) to the pot. Pour in the broth and stir very well. Turn off the SAUTÉ function and lock the lid onto the pot.
Press PRESSURE COOK or MANUAL and sent time for 10 minutes with the KEEP WARM setting off. Press START if needed.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. To serve, line serving bowls with hummus, then use kitchen tongs to pick the meat and onions out of the sauce, setting them on top of the hummus. Spoon a little of the pot’s juices over the meat and onions. Garnish with pine nuts, chopped tomatoes, and chopped fresh parsley.

Notes

Other Pots
•For a 3-quart Instant Pot, you must have almost all of the ingredient amounts except you must use 1/2 cup of broth., •For an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent., •For a 10-quart Instant Pot, you must double all of the ingredient amounts.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes