About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Wednesday, April 09, 2008
Oasis Bakery's Sharwarma
With interest rates creeping ever upwards, here’s a lunchtime meal that proves Greeks don’t have the only mortgage on lamb in a wrap. The Makool’s busy Oasis Bakery is churning out a $7 Lebanese version of souvlaki, called sharwarma. In-house freshly baked flat bread is wrapped around the usual suspects of spit-roasted lamb, lettuce and tomato and then takes a decided Middle Eastern turn with the addition of parsley and onion dusted with sumac and pickled cabbage with beetroot tinged edges, all doused with tahina sauce - extra fillings available, sadly, not interest rate relief.

Place: Oasis Bakery, 9/993 North Road, Murrumbeena, 9570 1122
Open: Seven days a week, 8.00am till 7.00pm, dine in or takeaway
Cards: Yes, except American Express or Diners Club
No license
 
  posted at 7:43 am
  3 comments



3 Comments:
At 8:49 am, Anonymous Anonymous said...

Fantastic! Loved Oasis.. maybe you should try and extract the recipe from them and post it!?

 
At 3:02 pm, Blogger MyKitchenInHalfCups said...

Yes, that sounds extra wonderfully good. I'd love to try this sandwich. I even have sumac, might have to work on the pickled cabbage with beetroot tinged edges!

 
At 7:56 am, Blogger neil said...

Hi stephanie, I tried to extract their secret, but they threatened to put me on the spit and that would be tragedy, for I'm certainly not a spring lamb!

Hi tanna, love to see how you go with it. All they do to get the beetroot tinge is to pop a couple of slices in with the cabbage while its pickling, they do the same thing with turnips too.

 

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