Hell's Kitchen's Gazala Place, and now its sister restaurant Gazala's uptown, is the only restaurant in New York dedicated to Druze cooking, the cuisine of an Islamic sect scattered across the Middle East. One of the hallmarks of the restaurant is napkin-sized, paper-thin pita cooked on a hot metal dome that blisters the pliant dough in a couple seconds.
Over on Eater, Robert Sietsema stepped into the kitchen with chef Gazala Halabi to learn more about her people and food. He has one nagging question: "why is the pita so large and thin?"
Halabi's reply? All the better to use it as a utensil so you can eat with your hands.
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