Masgouf - a Iraqi specialty. (Visible in previous picture as well). This is a flayed carp of some native variety, seasoned and spread in little "snow-shoe"-like wire cages suspended on little contraptions on the periphery of the fire. Dee-lish! The meat flakes off like white cake.
Here 1SG Winchester and the lovely, most gracious hostess Nadia practice making their own bread.
And the "piece de resistance", shwarma kebab - made that day. Seasoned meat, with layers of mutton fat between layers of spiced meats. Lemons, fat, spices, and some local seed (spice) pod called "hulls" are in this roasting heap, and they combine for an absolutely delectable meal with our homemade bread.
Here, the local lad on the kebab shreds some for me to sample. He works at a feverish pace in front of that hot, gas-fired roaster. The genius of middle-eastern meat dishes such as this is that everything continuously marinates vertically as it renders and melts - and the "tender" is there to slice off the perfectly delectable shreds as they reach perfect roast. Un-toppable.