Turkey Shwarma with Cabbage Salad

In a food processor, combine the 2 cups of cilantro with the lettuce, jalapeño, 1 tablespoon of the lemon juice, the garlic, coriander and cumin and pulse until finely chopped. With the machine on, gradually add 1/4 cup of the olive oil and puree until smooth. Scrape the zhug into a small bowl and season with salt.

In a medium bowl, toss the cabbage with the cucumber, celery, the remaining 1 tablespoon of lemon juice, 2 tablespoons of the olive oil, the 1 tablespoon of parsley and 1/2 tablespoon of dill. Season with salt.

In a small bowl, whisk the shwarma seasoning with the remaining 1/4 cup plus 2 tablespoons of olive oil.

Spread 1/4 cup of the hummus on each lavash half. Top with the turkey, some of the zhug, the cabbage salad and, if desired, pickles. Drizzle with some of the shwarma oil and garnish with cilantro, parsley and dill. Roll up the sandwiches and serve with the remaining zhug and shwarma oil.