Shawarma – Cocador https://cocador.com Creative Ideas Mon, 26 Jul 2021 21:41:40 +0000 en-US hourly 1 https://wordpress.org/?v=5.7.8 https://cocador.com/wp-content/uploads/2022/10/cropped-icon-1-32x32.png Shawarma – Cocador https://cocador.com 32 32 The Lebanese Shawarma Master https://cocador.com/the-lebanese-shawarma-master/ https://cocador.com/the-lebanese-shawarma-master/#respond Mon, 26 Jul 2021 21:41:40 +0000 https://balmodi.com/?p=15665

Shawarma’s the star here, but don’t overlook the steam table in open view; let your nose be your guide and ask for what’s fresh. On one visit that yielded some excellent Molokhia ($8.50), an enormous platter of stewed-but-not-mushy greens and chicken served over rice. If you win the staff’s trust they may offer to make you some raw kibbe, a specialty of hand-formed balls of raw meat mixed with bulgar—a rarity in New York’s Middle Eastern restaurants.
Counter seating is limited at Souk el Shater—just four stools—so consider taking your bounty to go and heading over to the Gaslight Pub a few doors down. The bar offers specials like three draft beers for $10, which are best enjoyed on their surprisingly nice patio in the back, and you’re welcome to bring in as much food as you’d like.
Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He’s traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC’s great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.

]]> https://cocador.com/the-lebanese-shawarma-master/feed/ 0 A Turkish Showcase https://cocador.com/a-turkish-showcase/ https://cocador.com/a-turkish-showcase/#respond Mon, 26 Jul 2021 21:41:31 +0000 https://balmodi.com/?p=15666

What we call a kebab house the Turks poetically refer to as an ocakbaşı, and Mangal Kebab on the south side of Queens Boulevard certainly qualifies. The casual hangout spot has a wide range of kebabs and salads that cater to almost exclusively to a Turkish and otherwise Middle Eastern clientele.

You can order from a menu, but to eat like the locals do, head up to the showcase of marinated meat, fish, and vegetables and order whatever looks especially fresh. Adana kebabs ground with spicy red pepper may be your best bet, $8 for a small order and $12 for a large; the lamb is juicier and sweeter than the chicken. If you visit on a weekend, go for a lamb shank ($13) sticky-sweet with braising juices, or a bowl of brain soup, traditionally eaten in Turkey after last call. (It’s worth noting that Mangal is open late—for the neighborhood anyway—until 11 p.m.)

]]> https://cocador.com/a-turkish-showcase/feed/ 0