Shawafel is refreshingly without gimmick. No horseshoes, mini golf, burlesque, craft beer, micro-bakery bread or other hipster touchstones. The toum, however, is the difference maker and makes Shawafel a landmark. Immerse me in toum, please. Mark my soul with this glorious garlic cloud.
The makings of chicken shawarma. Start with toum, end with fries, you can do no wrong.
A few months back Chef/Owner Alberto stopped by the photo studio of Renee Comet with his chicken shewarma for a Washingtonian sandwich story. Renee was taking the pictures, I was wrangling the sandwiches, and Chef Alberto stayed for a bit of a visit. He impressed me. A former Jose Andres protege, Chef Alberto has struck out on his own and hit a home run.
A person could hit a home run with one of these babies. They are rock solid and heavy as hickory baseball bats.
Le French Fries doused gloriously with za’atar. We did not do a sludge test so I am taking an educated guess – sesame seeds, dried sumac, oregano and thyme. For sure on the sesame seeds and oregano.
Lebanese cooks have a handle on the goods, folks. Sheeeeeewafel, sheeeeeebang, sheeeeeedoobeeeeeee. Do me!