Bavel’s Lamb Neck Shawarma Brings Out My Inner Carnivore | Bon Appétit

"Diners often travel across L.A. for the hummus, but the showstopper is a slow-roasted lamb neck shawarma pulled from a wood-burning oven and served tableside; the on-the-bone cut is roasted 12–16 hours after being rubbed with a spice blend of cardamom, allspice, black pepper and sumac mixed with caramelized onion purée. Presented with a mound of hot laffa flatbread and a fleet of spicy, pickle-y condiments, the dish is a hands-on affair—use the laffa to nudge the smoky, tender meat off the vertebrae, add tahini, crunchy pickles and fiery amba to taste, then soak up the remaining lamb juices with the bread. The preparation reflects the chefs’ nose-to-tail philosophy of showcasing underused cuts and producing deeply layered, savory flavors." - ByAliza Abarbanel