Almost every neighborhood in Bahrain (and the whole Gulf region) has at least one shawarma joint, and as the sun sets, the aroma of spiced chicken or mutton is cut into thin slices, stacked and roasting in a cone-like shape on a spit, floats through the air.
Saj bread (also known as markook, khubz ruqaq, shrak, khubz rqeeq, mashrooh) is a type of unleavened flatbread that is commonly eaten in the Levant and throughout the Middle East. It is baked on a domed or convex metal griddle, known as saj. Usually sizable, the saj is approximately 60 cm. Like other flatbreads, the dough of saj bread is flattened and kept very thin prior to baking. It is usually folded and put in bags before being sold.
The malgoom is your regular shawarma meat with fries and lettuce, but topped with cheese and wrapped in a Kerala-style parantha. It is a much softer and richer texture, but the cheese can push it into the too-rich spectrum.
Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide extra juiciness and flavor. A motorized spit slowly turns the stack of meat in front of an electric or gas-fired heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long flat knife.
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