Cutlery is for bores.
Little has given me more pleasure in these first cold, damp days of October than biting into this succulent shawarma with fervor while the luscious juices drip away between my fingers.
The lamb, which we sourced from the best producers in Austria, was first grilled with vigor and then braised overnight in the seductive dark brown juices to merciless softness.
Bathed in dense lamb jus draped on a succulently soft flatbread, with equally fiercely grilled eggplant, fresh red onions and deliciously opulent oven-roasted tomatoes.
Accompanied by a highly aromatic zhug sauce definitely spiced on the bold side and delicately smoked yogurt.
Finished with heaps of fresh parsley toasted sesame seeds and more than enough mint.
Next week, Mondays and Tuesdays.
Then that’s it.
Soon it can come, the cruel damp gray Austrian winter. I will wait in the sauna for the frivolous spring.
