In 2020, chef Abed Marai brought a significant culinary presence to the Qalansawe area, which is predominantly dominated by fast-food restaurants. Leveraging his talent and extensive culinary experience gained in restaurants in Israel and Europe, Marai decided during the COVID lockdown to return to the origins of Arab cuisine. He opened Abu Adam Shawarma, a restaurant specializing in the ancient zarb cooking method, which involves cooking in a pit that’s dug into the ground, lined with stones, and filled with hot coals. This is how he slow-roasts pieces of lamb, poultry, pigeons, and ducks along with root vegetables for hours. The result is tender and juicy meat with a delightful combination of charred and smoked flavors.
In addition to the excellent meat dishes, Marai prepares stuffed vegetables and seasonal salads, sourcing raw ingredients from local farmers. During winter, he serves Hamin with legumes, potatoes, lamb on the bone, and spices, accompanied by freekeh and a hot pepper dip with crushed garlic and lemon.

Shawarma in a plate. Photo by: Noam Preisman

“But the real reason I come here is for the lamb shawarma, which Abu Adam prepares using the zarb cooking method,” says Muzna Bishara. “Which Abu Adam makes using the zarb cooking method: freshly-baked soft pita is brushed with a thin layer of tangy tahini that he prepares from sesame seeds ground with a millstone at Zaman Hummus (a hummus joint he opened in Hod Hasharon), fresh vegetable salad seasoned with great precision, preserved onions, and a mountain of soft and juicy meat with crispy parts, with a unique earthy taste. And I get through all of this in five minutes before ordering a second round.”

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