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Reply to "I made the NYT Chicken Schwarma recipe you've all been touting and..."
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[quote=Anonymous]I make this at least 3x a month and it is SO GOOD. Best garlic sauce is toum from Lebanese taverna market. Close second and more widely available is the “garlic spread and dip” at Trader Joe’s (near the hummus). SO GOOD. I purposely make an extra package of thighs so I’ll have leftovers for lunch for a few days. I serve with couscous and a Greek salad (cucumber, tomato, feta).[/quote]
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