So, it’s been a week since I saw the lamb spinning at the Ilili booth in Madison Square (for video evidence, see my previous post). And after an additional hour of waiting after work, I finally had me some fresh-roasted lamb schwarma.
After all the anticipation, nothing could really live up to what I’d expected—not that the schwarma wasn’t amazing and delicious, it just wasn’t mind-blowing. Though I basically paid for the novelty of having a sandwich with meat carved only minutes before, the wheat wrap featured a few simple flavors with its hefty dose of cilantro, a tomato/onion relish, tzatziki—and, of course, the hot tender chunks of lamb. Besides a good hand-held dinner, one could say it was a good representation of both Lebanese cuisine and the dedication that goes into producing a quality food through a time-intense method and skilled craftsmanship.
I very much enjoy the title (and topic) of this post, although it is disappointing that the roasted-in-front-of-your-nose lamb did not deliver a stratospheric sandwich.
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