Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Stuff pitas with shawarma. Pan-fry pitas on both sides in a skillet over medium-high heat until golden brown (no oil needed). Transfer pitas to the oven and bake for 15–20 minutes, or until heated through.
Top with techinah, spicy olives, and Israeli salad, or as desired.
Directions
Notes:
I chopped the shawarma finely before stuffing the pitas, but you can skip that step.
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