Shawarma, falafel, and more in Davis Square

The Shwarma Place chef Edward (Ahmad) Kawash serves up a vegetarian combo (top left) of falafel, tabouli, hummus, baba ghanoush, salad, pita, and stuffed grape leaves; foul mudama (top right), a fava bean puree; and the lamb and beef shawarma plate (above).
The Shwarma Place chef Edward (Ahmad) Kawash serves up a vegetarian combo (top left) of falafel, tabouli, hummus, baba ghanoush, salad, pita, and stuffed grape leaves; foul mudama (top right), a fava bean puree; and the lamb and beef shawarma plate (above).photos by Dina Rudick/Globe Staff

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It happened by accident. I was the very first customer at The Shawarma Place. I was running errands in Davis Square and noticed that the Wing Works next to Domino’s had a new sign hung above the door. Drawn in by the scent of garlic and spiced meat, I poked my head in the door. A kind-faced, gray-haired man in pressed chef whites handed me what turned out to be the best shawarma this side of the Charles. On several visits since that January day, the food has been notably fresh and flavorful. The chef is Edward (Ahmad) Kawash, who co-owns The Shawarma Place with business partner Omar Mousa. Originally from Lebanon, with Palestinian heritage, Kawash has a culinary degree from the Cordon Bleu in Cambridge.

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