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Beef Shawarma in Pita Bread Recipe

Don't skip the tahini sauce!

By chow · From Open Recipes · 12 ingredients
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Why it works: Pepper and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 18,971 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pepper + beeftop 4% of all pairs
    Aroma overlapstrong
    Mentioned together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Allspice + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Red wine + vinegartop 4% of all pairs
    Aroma overlapstrong
    Mentioned together569 recipes

    Shared aroma: sotolon (curry, maple).

  5. Lemon + allspicetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,083 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the tahini

How well each one fits the dish's main ingredients (red wine, vinegar, lemon, allspice, pepper, beef, garlic):

  1. Beansbetter flavor fit
  2. Chickpeabetter flavor fit
  3. Peasbetter flavor fit
  4. Tahinithe original

Fit is the average pairing score against red wine, vinegar, lemon, allspice, pepper, beef, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).