Shawarma-infused olive oil

1. Gently heat the olive oil in a small saucepan over low heat.
2. Add the Shawarma seasoning and stir. Let it warm for 3–4 minutes, but do not let it boil.
3. Remove from heat and let the oil cool down completely.
4. Strain (optional) through a fine sieve or cheesecloth if you prefer a smooth oil, or leave the spices in for a more intense flavor.
5. Pour into a clean glass bottle or jar. Store in a cool, dark place and use within 1–2 weeks for best flavour.

How to use Shawarma-Infused Olive Oil?
• Drizzle over roasted vegetables like carrots, cauliflower, or sweet potatoes.
• Brush on flatbread or pita before baking or grilling.
• Use as a marinade for chicken, tofu or mushrooms.
• Stir into cooked grains like couscous, bulgur or rice.
• Add a spoonful to hummus or labneh for extra depth.
• Toss with salad greens or grain salads for a warm, spiced note.