The Pita Palace
Hours of Business
Mon. - Thurs. 10:30 - 9:00pm
Friday 10:30 - 3:30pm
Sun 10:30 – 9pm

(404) 781-7482

1658 La Vista Rd. NE, Atlanta, GA 30329

A Little Bit About Shwarma

Shawarma is made by alternately stacking strips of fat and pieces of seasoned meat (beef, lamb or marinated chicken) on a stick—an onion or tomato is sometimes placed at the top of the stack for additional flavoring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours (see rotisserie). Traditionally a wood fire was used; currently, a gas flame is common. While specialty restaurants might offer two or more meat selections, some establishments have just one skewer.

While cooking, the meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is eaten as a fast food, made up into a sandwich wrap with pita bread or rolled up in an Armenian Lavash flatbread together with vegetables and dressing.

A Little Bit About Falafel

Falafel is a deep-fried ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze. The origin of falafel is unknown and controversial.[1] A common theory is that the dish originated in Egypt,[9] possibly eaten by Copts as a replacement for meat during Lent.