Ham and Cheese Shawarma Recipe

Directions

In a medium bowl, mix the olive oil, diced ham, onion, bacon strips and garlic. Mix in half and half, garlic, scrambled egg, 1/2 cup tomato sauce and taco seasoning. Fold into the mixture. Shape mixture into a 4-quart casserole dish.

Melt 2 tablespoons butter in a large skillet over medium heat. Place the ham mixture into the pan and drizzle with olive "vegetable/lettuce" sauce mixture. Place onion rings on top and sprinkle with 1/2 sliver (white) salsa (recipe follows). Cover the dish with plastic wrap and butter pan.

Bake for 25 minutes.

While the eggs and tomato sauce mixture are stirring, combine the ground beef, 1 teaspoon ground pork, 2 tomatoes, 2 tablespoons olive "vegetable/lettuce" sauce mixture, half of the 3 olives, taco seasoning, mustard and Worcestershire sauce in the pan.

Bake uncovered for 30 minutes in the preheated oven. Spoon over the ham mixture. Remove pan from the oven and pat down to retrieve any drippings.

While the dish is baking, prepare the tomatoes and olives as directed on package. Spoon over the pan.

While the dish is baking, combine the tomatoes and olives as directed on package. Mix in the brown salsa (recipe follows). Sprinkle over the cheese mixture. Sprinkle over the tomato mixture. Sprinkle lightly with remaining olives. Baste with olive milk just before putting tomato mixture on the pan. Bake for an additional 6 minutes in the preheated oven.

Remove from oven and add the shredded cheese mixture. Using a wooden spoon, dip the center of a piece of cheese into olive milk and spread it slightly and then slice into 1/2 inch slices. Spoon remaining tomato mixture over the meat and cheese. If desired, sprinkle with additional salt and pepper, if desired. Arrange over the freshly baked stones, squeezing a little to evenly spread. Cover the shawarma dish and refrigerate overnight.