Home cooking attempt — Shawarma from scratch

I spent an afternoon making Shawarma from scratch following a traditional recipe. Getting pine nuts right was the main challenge — it's not as straightforward as it looks. The fresh and citrusy result was rewarding once I got it right.

Lebanese hospitality is expressed through abundance on the table. I served it with strong cardamom coffee as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Shawarma yourself gives you a new appreciation for what goes into it at a restaurant.