Authentic Kurdish flame.

Our Story

A Kurdish kitchen, fired over charcoal.

Shawarmay Sofi Faraj began around a single charcoal pit and a simple belief: good Kurdish food needs time, fire, and restraint. We marinate overnight, char over real embers, and bake our bread through the day. No shortcuts, no theatrics — just the smell of smoke and the sound of sizzling, served fresh across Erbil.