8 loaves of pita bread or 4 large thinly sliced cucumbers
thinly sliced onions
1/2 teaspoon Greenfields Sumaq
thinly sliced tomatoes
For the Sauce
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt
Prepare the Marinade
Combine yoghurt, vinger, garlic, pepper, salt, cardamon pods, Lebanese 7 Spice and lemon juice to make marinade.
If it seems a little dry, add a little olive oil (a tablespoon at a time).
Prepare the Lamb
Add Lamb, cover and refrigerate at least 8 hours, preferably overnight.
In a stockpot or large saucepan, cook Lamb over medium heat for 45 minutes or until done. Be sure not to overcook! If lamb becomes a little dry, add a few tablespoons of water throughout cooking duration.
While lamb is cooking, prepare the sauce
Prepare the Sauce
Combine sauce ingredients and mix well. Set aside.
Take the onions, tomatoes, cucumbers and sprinkle with sumaq.
When the lamb is done, cut into thin slices
Prepare the Pita
Place enough beef on pita that cover 1/4 of the loaf.