Close Call

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The sun was slanting through the high-vaulted roof of the souk, throwing down shafts of light in which dust motes and thin drifts of cigarette smoke swirled lazily. Miles Brookhaven began to relax as he walked down the long central avenue, breathing in smells of powdery piles of spices, reaching over to touch the shiny purple skins of aubergines, and exchanging a shouted greeting with the stallholder.

He stopped at a food stall on the corner of one of the side aisles where the same old man who’d been there since God knows when had a juicing machine. As he usually did when he took this route, Miles stopped for a glass of fresh orange juice. Against the wall behind the counter a shawarma of meat the size of a tree trunk rotated on a long sharp pole. Miles propped one hip on a stool in the corner, from where he could look down the main aisle, the way he’d come, but his eye was drawn to the spit. There was something different. Usually, as he drank, he would watch a short balding man called Afiz, his apron stained by the spattering juices, wielding a long knife of incredible sharpness, peeling shavings of meat off the shawarma like strips of wallpaper.

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