Beef Rump & Babaganoush Shawarma Flatbreads
with Garlic Sauce & Cheat's Tabbouleh
- Gluten
- Wheat
- Eggs
- Sesame
- Milk
- Soy
- May contain traces of allergens
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Eggs
Slather golden flatbread with a mouth-watering combo of hummus and babaganoush, along with a zingy, crunchy tabbouleh and tender, spiced beef rump for an unforgettable flavour sensation.
Ingredients
1
tomato
1 packet
parsley
1 packet
mint
½
red onion
1 packet
beef rump
1 sachet
chermoula spice blend
(May be present: Soy)
4
flatbread
(Contains: Gluten, Wheat May be present: Milk, Soy)
1 packet
babaganoush
(Contains: Eggs May be present: Milk, Cashew, Walnut, Almond, Macadamia)
1 packet
hummus
(Contains: Sesame May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
1 packet
mixed salad leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
1 tsp
honey
Utensils
Cooking Steps
• Finely chop tomato, parsley, mint and red onion (see ingredients).
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add onion to pickling liquid. Add enough water to just cover onion. Set aside.
• In a large bowl, combine beef rump, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest then drizzle over the honey.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Drain onion and reserve a drizzle of the pickling liquid. • In a medium bowl, combine tomato, onion, parsley, mint, a drizzle of pickling liquid and a good drizzle of olive oil. Season to taste.
• Drizzle (or brush) each flatbread with olive oil and season with salt. Wipe out the frying pan then return to medium-high heat. • Cook flatbreads until golden and warmed through, 1-2 minutes each side.
• Slice steak. • Spread babaganoush and hummus over each flatbread, then top mixed salad leaves, beef rump, and cheat's tabbouleh. • Drizzle over garlic sauce to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The combination of chermoula-spiced beef, babaganoush, hummus, and garlic sauce delivers bold, layered Middle Eastern flavours that many found exciting and satisfying. Some felt the multiple sauces competed rather than complemented, so adjusting the quantities of each spread can help balance the overall taste.
- Ease of prep: Most found this a quick and straightforward cook, though a few noted the steps could be better streamlined — for example, combining the tabbouleh ingredients in one go rather than returning to the bowl later.
- Suggestions: Several reviewers found the beef rump chewy; following the tip to slice thick pieces horizontally before cooking helps ensure tenderness. A few suggested rolling everything up like a kebab or wrap, which also makes the flatbread easier to handle with all the toppings. One reviewer noted the pickling liquid recipe omits a sugar quantity, so adding sugar to taste is worth keeping in mind.
- Portions: Most found the portion size generous for two, though a handful felt there was not quite enough beef or flatbread to use up all the toppings — having an extra flatbread on hand could help.
- Leftovers: At least one reviewer enjoyed the leftovers the next day, noting the garlic sauce held up particularly well.
