Kabocha-Apple Shawarma 

with Cilantro-Parsley Zhoug

Making a traditional Yemeni meal on a weeknight could be a tall order, but we’re taking a few shortcuts to bring you this amazing dish quickly. Our ‘shawarma,’ made of pre-peeled squash and onions, gets brown and crisp in the oven while baking soda and lemon juice transform ordinary tortillas into flaky pancakes. And no Yemeni meal would be complete without zhoug, a hot sauce. Just chop the herbs, chiles, and garlic together on a cutting board, and then loosen the mixture with oil and vinegar—it comes together in minutes and is delicious drizzled on just about anything.