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, I'm Rachel Abrams and this is a special episode of The Daily.
We have breaking news that we're following from overnight.
The US and Israel have launched a wide-scale assault on Iran.
Breaking news this hour.
Smoke can be seen coming from buildings in Tehran and people have reportedly been running away in panic there.
This weekend, the United States and Israel have launched a massive attack against Iran,
killing the supreme leader and, according to Iranian state media,
several people in the country's leadership structure.
— This is very big news.
— These strikes are now officially decapitation strikes.