2025-07-28
10 分钟Hi, it's Alexa Weibel from New York Times Cooking.
We've got tons of easy weeknight recipes,
and today I'm making my vegetarian mushroom shawarma pitas.
This recipe is just built for efficiency.
You toss your mushrooms and red onion in your spices, throw them in the oven.
By the time they're done, you've chopped your cabbage and you're ready to assemble.
It feels crazy that this takes just 20 minutes of active time.
It's just delicious.
New York Times Cooking has you covered with easy dishes for busy weeknights.
You can find more at nytcooking.com.
From the New York Times, it's the headlines.
I'm Tracey Mumford.
Today's Monday, July 28th.
Here's what we're covering.
For nearly two years,
Israel has accused Hamas of systematically stealing aid provided by the United Nations in Gaza and used that as its main justification
for limiting how much food is allowed into the territory.
But the Times has now learned that Israel never found any proof of that.
Two senior Israeli military officials and other Israelis the Times talked with said the UN program had been largely effective and that there was no coordinated theft of its supplies.
Despite that,