Sands LOCAL RECIPE Sandwiches Text & Photos by Michael Bou-Nacklie
With the number of shawarma places in Jeddah it’s hard to imagine that some places are famous above others. However the shawarmas at Sands Hotel are amongst the top tier of this special group. With a diverse range of choices, Sands Shawarma rises to the challenge of meeting the demands of its customers without compromising on quality.
Hareera Soup Ingredients: • Half of a vinegarmarinated chicken cut into small pieces • A cup of cooked chickpeas • ½ cup black lentils • A little saffron • 2 cups tomato juice • 2 medium onions, sliced Touted as the best shawarmas in Jeddah, which only start serving at 5pm but an entire sandwich and juice section are constantly dolling out sandwiches to a full restaurant feature some of the most interesting flavors in the usual blitz operations seen at most shawarma establishments. Sandwiches come in a variety of meaty favorites such as kofta (beef), sheesh taouk (chicken), spicy sausages, steak, goat brains, chicken liver. Each can come laden with sauces or not at all; for example, the sheesh taouk sandwich is jammed with tasty garlic-mayo sauce whereas the kofta sandwhich lacks any kind of sauce. The location itself lacks seating space but customers can use a counter-top space spanning the length of the rectangular establishment. Location: Sands Hotel, Al-Hamra District Tel: +966-2-6692020
• One small spoon of soft black pepper • A bundle of green parsley • 2 spoons of celery • 3 cups water • ¼ cup oil • ¼ cup flour • 4 tablespoons water
Preparation Method: * Fry the onions in oil, then add the chicken. * Add hot water and tomato juice and saffron and leave the mix to boil. * Wash the lentils, drain and add to the mix. * Leave until it ripens and add pepper and salt. * Mix the flour with water and as you add the water, keep stirring. * Peel the chickpeas and add it along with saffron and celery. * Leave the mix to boil for 10 minutes. * Serve hot. DESTINATION JEDDAH 55