Brian Mailman wrote:
> George Shirley wrote:
>
>> Brian Mailman wrote:
>>
>>> George Shirley wrote:
>
>
>>>> little lemon juice, little juice from the can of chick peas, put some
>>>> extra virgin olive oil around the bowl,
>
>
>>> +garlic, plus sesame butter/techina/tehini
>>>
>>> pinch cayenne or hot paprika optional.
>
>
>> I thought everyone knew that tahina (sesame paste) was required,
>
>
> yet another variation, i've seen peanut butter called for. can't say
> *i'd* like it... but...
>
> > all the Arabs I ever met knew it and I lived amongst them for
> several years.
>
>> <VBG> I keep a jar of tahina in the pantry, doesn't ever go bad due to
>> the sesame oil floating on top. Store I frequent quit carrying flat
>> bread so I had to go back to making my own again.
>
>
> cool. So do I when I need to, but usually there's stacks at the local
> safeway--lavosh, and pita both. falafel cafe a few blocks away wraps
> their falalfel sandwiches and shwarma in a thinner lavosh and then
> grills the assembly.
>
> B/

Isn't that strange? In Saudi all the schwarma stands served it on hot
dog buns with a mayo type sauce. I could hardly eat more than four or
five at a time back then. I've seriously considered buying a schwarma
cooker, the kind that holds the thinly sliced meat straight up but found
out the rotisserie on my gas grill will do the same job just as well. I
don't care for American lamb or mutton so use either goat, venison, or
beef when I make them and use flat bread to wrap them. I guess it's just
a matter of taste. I'm not much on falafel but love the "Mediterranean"
appetizers, hummos, moutaball, etc.

George