About
Bino, the legend from Jaffa, learned how to prepare Shawarma in the 60s. At the time, his father owned a Shawarma diner in which a dunargi (Shawarma expert) from Turkey named Galib worked and taught his son the secrets and the wonders of the trade. Almost fifty years have passed since and Bino, known as the King of Shakshuka, decided to return to his roots. The smell of Shawarma is constantly in his nose and blood, and luckily for us, he's decided to restore past glory and stop fighting what must have been predestined. Magically, just after he started preparing Shawarma, he met Galib, whom he hadn't seen for 40 years. The two are making the citizens of Jaffe and others, who refuse to give up on the pleasure of Shawarma, very happy. Soon, Bino will open a Shawarma diner in a nearby alley, which will be open all week. The meat: fresh veal and lamb covered with strips of lamb fat. The seasoning: onion, cardamom, and a mixture of very fine Turkish spices that leaves room for the real star- the meat. The stuffing: a divine eggplant salad, spicy sauce, tomato salad, and cabbage salad. The truth is that you don't need much. Bottom line: this is truly the best Shawarma I ever ate. The meat is sliced professionally, with the exact amount of meat and fat and the thickness is just right. Before you take the first bite the fragrance of meat plays havoc with your senses.
Details
