Shawarma b'Saj (شاورما بالصاج) is shawarma wrapped in saj bread, the thin sheet baked on a domed metal griddle called a saj, and the qualifier points at both the bread and the surface that defines it. The angle is the griddle. Saj bread is thin and broad like markouk but with a little more chew and a slightly toasted character from the hot dome, and the same saj is often used to press the finished wrap, so the bread and the cooking method work together. The result sits between the plush kmaj pocket and the near-weightless markouk: a wrap with some body and a faintly griddled edge.
The build is the standard shawarma set arranged on a sheet. The saj bread is large, supple when fresh, and easy to fold; it is laid flat, given a stripe of toum, then the shaved meat, chicken or beef and lamb, in an even line, then pickled turnip or cucumber and vegetables. It is rolled into a slim cylinder, not stuffed like a pocket, and the closed roll is usually laid back on the hot saj or a flat-top so the exterior tightens and takes on a light crisp while the inside warms through. Fill control matters because the bread is thin enough to tear if overpacked, though it is sturdier than markouk and more forgiving on the press. A good shawarma b'saj is a firm, even roll with a lightly toasted skin, the toum line carrying through, and the bread holding its shape without going soggy. A sloppy one is split from overfilling, limp because it was never pressed, or dried out from sitting too long on the hot surface.
It varies by meat and additions like the rest of the family, but its place is best understood by the bread comparison. Next to the thick kmaj pocket it is thinner and crispier; next to markouk it has more chew and a more pronounced toasted note from the griddle. The press from the saj concentrates the meat's fat into the bread, which suits the richer beef and lamb fillings; the leaner chicken benefits from a generous toum and a good pickle so the lightly toasted bread does not flatten it. Fries inside a saj wrap are common and hold reasonably because the roll is firm. The other bread forms each stand as their own articles. What shawarma b'saj reliably delivers is the griddled middle of the family: a thin but chewy wrap with a toasted edge, the meat and sauce tightened by the same hot dome that bakes the bread.