Even though we're tasting from the same plate, the lamb shawarma I eat and the lamb shawarma my friend Gerry eats are two different dishes. When Gerry takes a bite of the grilled, marinated lamb, she's eating a traditional dish created by her Lebanese ancestors, an entree that her grandmother made and her mother still makes. She eats the lamb shawarma of a person who grew up in New York eating it hot from the kitchen, alongside a big platter of steamy pita bread, some oil-slicked olives and stuffed grape leaves... More >>>