For the Veal:
1 tbsp cumin
1 tbsp paprika
2 tsp allspice
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp cayenne pepper
2 1/2 tsp salt
¼ cup extra virgin olive oil
Juice of 1 lemon
4 lbs Ontario Veal Rump Roast or Loin Roast
2 heads of garlic, plus 4 cloves
¼ cup of water
Extra fat strips (optional)
For the Tahini Sauce:
1 cup full fat plain yogurt
¼ cup tahini paste
1 tbsp mayo
Juice of 1 lemon
Salt and pepper to taste
For the wraps:
Start by pre-heating your oven to 350F.
Mix together all the spices with the olive oil and lemon juice to create a paste.
Poke some holes into the veal roast using a knife. Squeeze in some garlic cloves inside the holes.
Marinate the roast with the spice paste. Allow to marinate for a few hours in the fridge.
Bring the roast to room temperature. Place the water at the bottom of a Dutch oven. Place the roast on top. If using extra fat, place parchment paper on top of the water at the bottom, lay down the fat strips, and place the roast right on top. The fat will melt and tenderize the veal.
Slice the tops off of the two heads of garlic. Drizzle them with olive oil, and cover them with foil. Place them inside the Dutch oven.
Roast the veal for about 2 and a half to 3 hours, until internal temperature is at 145F. Ensure that you baste the roast with the cooking juices every 20 minutes or so to ensure it stays moist.
Remove the roasted garlic after 1 hour. Allow it to cool, then squeeze out the garlic from the peels and set aside.
Allow the veal to rest before slicing or shredding it. Serve it with the cooking juices drizzled on top to keep it moist.
For the sauce, mix together all the ingredients listed, along with the roasted garlic. Taste and adjust for seasoning.
Assemble the shawarma wraps by adding a generous amount of the tahini sauce, the shredded veal and cooking juices, then the vegetables per preference.
Source: Amina Al-Saigh (Hungry Paprikas- Halal)