I had this big jicama and I wanted to make it into shawarma because Noma That famous restaurant had a celery root shawarma on their menu that was suppose to be amazing. Celery root by me is always old and usually rotten. So I picked a different root vegetable and went with jicama. I didn’t do it the way Noma did their amazing celery root brushing it for hours with lots of fat on a charcoal bbq………but I did mine with the same flavors and almost without fat. I have to say that It came out pretty darn amazing. You should serve it with charred onions and grilled tomatoes, tahini sauce, fresh parsley and either pita bread or rice. My idea of serving size might differ from your idea of serving size. This will make around 6-8 servings.

Ingredients for 6 servings

1 very large jicama – peeled, sliced thin on mandolin

1 smaller head garlic – all cloves ground to paste

1/2 lemon – just the fresh juice

4 Tablespoons apple cider vinegar

4 Tablespoons extra virgin olive oil

1 teaspoon ground cloves

1 teaspoon Aleppo pepper

1 teaspoon sea salt

1/2 teaspoon ground cumin

1/2 teaspoon caraway seeds

1/2 teaspoon ground cardamon

1/2 teaspoon dried thyme

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1/4 teaspoon ground ginger

1 Tablespoon tahini sauce (must be pourable) (tahini sauce)

1 1/2 lemons – just the fresh squeezed juice + a little ice water to desired taste and consistency (tahini sauce)

4 garlic cloves – ground to paste (tahini sauce)

salt to taste (tahini sauce)

fresh parsley

Directions

Set oven to 425 degrees F.

In a small bowl combine the head of ground garlic cloves, lemon juice (1/2 lemon), vinegar, oil, cloves, salt, Aleppo pepper, cumin, caraway, cardamon, thyme, cinnamon, nutmeg, black pepper, cayenne and ginger. Mix well. Add this mixture to the sliced jicama and mix well. Put this mixture in a baking dish. Put this in the middle rack of your pre-heated oven. Keep it in till it browns on the edges about 25 minutes. After it browns flip the vegetables over and brown the underside of the pan for around 25 minutes more so you have more brown edges. During this time you should be cooking up tomatoes and onions for the shawarma.

Make the tahini sauce

In a small bowl add the tahini and ground garlic. Add lemon juice and if desired some ice water for consistency and taste. Add salt to taste.

Top with some fresh parsley and and serve with pita bread or rice.

It’s DELICIOUS!