Throughout the world, the famous shawarma sandwich has remained pretty consistent.
But Tom Perkins of Metro Times reports that King’s Bakery, 4618 Greenfield Rd. in Dearborn, adds a twist to the classic Middle Eastern item:
At King's Bakery, his small mom-and-pop Lebanese shop in Dearborn, he made a few small-but-transformative adjustments to the sandwiches by swapping out the pita for manoush, a Lebanese flatbread that he coats with a thick layer of mozzarella or achawi cheese.
Manoush is traditionally served alone under a layer of meat, cheese, or za'atar, but it turns out that it wraps well around shawarma, as well. The bread differs differs from pita in that it's pressed semi-thin and cooked quickly in an open-flame oven that gets as hot as 1,000 degrees. That high heat and short stay in the oven leaves the bread with char spots that take on a "leopard print" pattern and render the outer edge of the bread a little crisp.