This place is off the charts people. It is the place to get fresh clean butchery items from the…read morenicest people in town. First, it's superclean.
As a Halal establishment it is under stringent guidelines. What I was most impressed with was the caring and tenderness shown and respect for God's food that we place on the table. This was apparent in both meetings with the family.
Take a look at the picture of the butchered lamb in the cases. They go through 2 complete cases a week. This is probably the best lamb I've ever had. And I've had some pretty good lamb.
Here's my suggestion of what to get for about $15. Which gives 32 "normal person" servings. Ask for a little less than 4 pounds of lamb shoulder. It's $3.99 per pound, amazing. Now that does include the bone which is discarded, unless you wanted for some good reason.
Get a little less than 2 pounds of it ground and a little less than 2 pounds trimed of the fat and long and thin sliced for Shwarma. You will get about four servings in each half portion. I divide each type into two separate plastic bags each. Then freeze them., Using half as needed.
Here's my recipe for lamb Schwarma:
You'll get about 4 to 6- half pitas with tasty lamb Schwarma Per half package. You'll need to marinate the meat with 1/4 teaspoon of powders Of cumin, garlic, onion powder, half a teaspoon of balsamic vinegar, Half a teaspoon of dried mint leaves and a little salt, pepper, Mexican oregano. Mix it up real nice in a metal bowl, Then after buying some yogurt in their case called labne, And adding just a teaspoon of milk, mix and coat all the pieces of marinated lamb. Then put in the fridge for about one hour. The yogurt will turn pasty in the fridge and coat the lamb exquisitely.
Now, Just take About a half teaspoon of the fat, put it in a frying pan until it melts, about a half teaspoon. Then put a little less than 1 pound of the meat in the frypan Letting the marinate get coated and Crisped Brown by the fat in the pan turning infrequently. Yo!...Chill, let the pan and heat do the work. Lamb is different, it won't get all burnt up inside, it will stay a little softer a little more so be patient let it crisp.
Now you may flip it. It will have a delicious coating on it if you did it right whether it's a Teflon pan, a metal pan or cast-iron, it matters little. When done you can put it on top of a half pita, with lettuce fresh thin onion slices soaked in baking soda for 10 minutes, tomatoes chopped up, and to top it off tadziki;
Combining 2 tablespoons of labne, 2 teaspoons of milk, 1/2 to 1 teaspoon of vinegar, 1 teaspoon of mint, and a quarter cup of finely chopped cucumber with skin and seeds removed. Add 1/8 teaspoon of salt, 1/8 teaspoon of white pepper, or black, add 1/8 teaspoon of onion powder and 1/8 teaspoon of garlic powder. Stir until it's melded together.
The ground lamb can be fried with a small piece of pancetta or bacon, with onions and garlic then used directly in tomato sauce made by Giada available at target. So for $3.50 of lamb and $3.99 of tomato sauce, adding a good five dollar pasta available at home goods for $13 you'll get Between eight and 12 servings Of Bolognese goodness That most European Citydwellers get to enjoy any day of the week.
Ciao,
