"If you've ever considered getting one of those candles shaped like a garlic bulb, you'll be a fan of the garlic toum from Shawarmaji, a counter-service Jordanian shawarma spot. The thick, pungent toum is made with canola oil, lemon juice, and what tastes like a pool-sized amount of garlic. It's used in their fantastic chicken shawarma wrap—which is thinner and longer (like, forearm-length long) than most wraps you’ll find in the Bay. Chicken is marinated in yogurt and spices and slow-roasted on a spit until juicy and crispy. It's then wrapped up in a flatbread with that toum, pickles, and (optional) fries, and griddled until golden brown." - Julia Chen 1, Lani Conway
Rawan Elhalaby
