with Lemon Bulgur, Red Cabbage Slaw and Tahini Sauce
This disassembled classic Middle Eastern wrap is equally tasty and colourful! Our Shawarma blend is smoky, sweet and oh so delicious. Paired with seasoned onions, crunchy cabbage, veggie packed bulgur and drizzled with tangy tahini dressing.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Cabbage, shredded
Shawarma Spice Blend
White Wine Vinegar
Not included in your delivery
Blanching' can be used to remove a strong taste from an ingredient, making it a perfect technique for onions!
Wash and dry all produce.* In a small pot, bring 3/4 cup salted water (double for 4 ppl) to a boil. Mince or grate one garlic clove (double for 4 ppl). Zest half the lemon (1 lemon for 4 ppl), then juice the remaining lemon. Add the bulgur and half the sumac to the boiling water. Remove pot from heat. Cover and let stand until bulgur is tender and water has been absorbed, 15-16 min.
Meanwhile, bring a kettle of water to a boil. In a small bowl, combine the onions and 1/2 cup boiling water (double for 4 ppl). Set aside until onions are slightly translucent, 5-6 min. Meanwhile, heat a large non-stick pan over medium heat. Add the cabbage, vinegar and 1 tsp sugar (double for 4 ppl). Season with salt. Cook, until tender-crisp, 4-5 min.
Remove pan from heat, then transfer cabbage, along with liquid, to another small bowl. Set aside. Carefully wipe pan clean. When the onions are slightly translucent, drain and pat onions dry with paper towels. In the same small bowl, combine the onions, remaining sumac, 2 tsp lemon juice (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Season with salt and pepper. Set aside.
Pat the pork dry with paper towels. In a medium bowl, toss the pork with the shawarma blend, then season with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the pork. Cook, stirring, until cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (NOTE: Cook in batches for 4 ppl.)
Meanwhile, cut the tomatoes into 1/2-inch cubes. Roughly chop the parsley. In a large bowl, whisk together the tahini, lemon zest, minced garlic, remaining lemon juice and 1 tbsp oil (double for 4 ppl). Add the tomatoes and parsley, then toss together. Season with salt and pepper.
Fluff the bulgur with a fork and add to the dressing, then toss together. Divide the bulgur between plates and top with the pork, cabbage and onions.