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Levantine meat dish

Shawarma

A shawarma
Alternative names	chawarma, shaurma, showarma,[1] other variations
Type	Meat
Place of origin	Beirut, Ottoman Empire[1] [2] [3]
Associated national cuisine	Turkey, Levant, Middle East
Serving temperature	Hot
Main ingredients	Meat: lamb, chicken, turkey, beef Sandwich: Shawarma meat, pita or wrap bread, chopped or shredded vegetables, pickles and assorted condiments
Similar dishes	Doner kebab, al pastor, gyros
Cookbook: Shawarma Media: Shawarma

Shawarma (; Arabic: شاورما) is a popular Levantine^[4] dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal.^{[5] [6] [1]} Thin slices are shaved off the cooked surface as it continuously rotates.^{[7] [8]} Shawarma is one of the world's most popular street foods, especially in Egypt, the countries of the Levant, the Caucasus, the Arabian Peninsula and the rest of the Middle East.^{[9] [10]}

Etymology [edit]

Shawarma is an Arabic rendering of Turkish çevirme [tʃeviɾˈme] 'turning', referring to the turning rotisserie.^[10]

History [edit]

Although the roasting of meat on horizontal spits has an ancient history, the shawarma technique—grilling a vertical stack of meat slices and cutting it off as it cooks—first appeared in the 19th-century Ottoman Empire, in what is now Turkey, in the form of doner kebab.^{[1] [11] [12]} Both the Greek gyros and shawarma are derived from this.^{[1] [2] [13]} Shawarma, in turn, led to the development during the early 20th century of the contemporary Mexican dish tacos al pastor when it was brought there by Lebanese immigrants.^{[2] [14]}

Preparations [edit]

Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide extra juiciness and flavor. A motorized spit slowly turns the stack of meat in front of an electric or gas-fired heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long flat knife.^[1]

Spices may include cumin, cardamom, cinnamon, turmeric and paprika, and in some areas baharat.^{[14] [3]} Shawarma is commonly served as a sandwich or wrap, in a flatbread such as pita or laffa.^{[1] [15]} In the Middle East, chicken shawarma is typically served with garlic sauce, fries, and pickles. In Syria and Lebanon, the garlic sauce that is served with the sandwich depends on the meat. Toum or Toumie sauce is made from garlic, vegetable oil, lemon, and egg white or starch, and is usually served with chicken shawarma. Tarator sauce is made from garlic, tahini sauce, lemon, and water , and is served with beef shawarma.

In Israel, most shawarma is made with dark meat turkey and is commonly served with tahini sauce because serving yogurt sauce with meat would violate the Jewish dietary restriction of not eating milk and meat together.^[14] It is often garnished with diced tomatoes, cucumbers, and onions, pickled vegetables, hummus, tahini sauce or amba mango sauce.^[1] Some restaurants may offer additional toppings like grilled peppers, eggplant or french fries.^[16]

Gallery [edit]

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  Shawarma in a pita

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  Shawarma in "cheese" (top) and "regular" (bottom) lavash

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  Mixed shawarma

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  Slicing and preparation

• 

  Shawarma on a plate

See also [edit]

• Kati roll – meat or other ingredients wrapped in paratha bread

References [edit]

1. ^ ^{a b c d e f g h} Marks, Gil (2010). Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. ISBN9780544186316. OCLC 849738985 – via Google Books.
2. ^ ^{a b c} Prichep, Deena; Estrin, Daniel (2015-05-07). "Thank the Ottoman Empire for the taco al pastor". PRI . Retrieved 19 March 2017.
3. ^ ^{a b} Salloum, Habeeb; Lim, Suan L. (2010). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tokyo: Tuttle Pub. p. 66. ISBN9781462905249. OCLC 782879761.
4. ^ Philip Mattar (2004). Encyclopedia of the Modern Middle East & North Africa: D-K. Macmillan Reference USA. p. 840. ISBN978-0-02-865771-4.
5. ^ Albala, Ken, ed. (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. pp. 197, 225, 250, 260–261, 269. ISBN9780313376269 – via Google Books.
6. ^ Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford Companions. Oxford: Oxford University Press. p. 259. ISBN9780191040726. OCLC 1119636257 – via Google Books.
7. ^ Mattar, Philip (2004). Encyclopedia of the Modern Middle East & North Africa: D-K. Encyclopedia of the Modern Middle East & North Africa. Vol. 2 (Hardcover ed.). Macmillan Library Reference. p. 840. ISBN9780028657714. OCLC 469317304. Shawarma is a popular Levantine Arab specialty.
8. ^ La Boone, III, John A. (2006). Around the World of Food: Adventures in Culinary History (Paperback ed.). iUniverse, Inc. p. 115. ISBN0595389686. OCLC 70144831. Shawarma - An Arab sandwich similar to the gyro.
9. ^ Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. Santa Barbara, California: ABC-CLIO. pp. xxv, 18–19, 127–129, 339. ISBN978-1598849554. OCLC 864676073.
10. ^ ^{a b} Al Khan, Mohammed N. (31 July 2009). "Shawarma: the Arabic fast food". Gulf News.
11. ^ Eberhard Seidel-Pielen (May 10, 1996). "Döner-Fieber sogar in Hoyerswerda" [Doner fever even in Hoyerswerda]. ZEIT ONLINE (in German). Retrieved May 6, 2016. Neither in the written recipes of the medieval Arab cuisine nor in the Turkish cookbooks from the first half of the 19th century are there any indications. According to research carried out by the Turkish master chef Rennan Yaman, who lives in Berlin, the doner kebab is an amazingly young creation of Ottoman cuisine. (Quote translated from the German)
12. ^ Kiple, Kenneth F.; Ornelas, Kriemhild Coneè, eds. (2000). The Cambridge World History of Food, Volume 2. Cambridge University Press. p. 1147. ISBN9780521402156 – via Google Books. Bursa is the town that gave birth to the world-famous doner kebab, meat roasted on a vertical revolving spit.
13. ^ Kremezi, Aglaia (2010). "What's in the Name of a Dish?". In Hosking, Richard (ed.). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Vol. 28. Totnes: Prospect Books. pp. 203–204. ISBN9781903018798. OCLC 624419365.
14. ^ ^{a b c} Guttman, Vered (2017-05-01). "How to Make Shawarma Like an Israeli". Haaretz.
15. ^ Al-Masri, Mohammad. Colloquial Arabic (Levantine): The Complete Course for Beginners. Routledge.
16. ^ Laor, Eran (2019-01-10). "Shawarma, the Iconic Israeli Street Food, Is Slowly Making a Comeback in Tel Aviv". Haaretz.

External links [edit]

• Media related to Shawarma at Wikimedia Commons

padillabroged.blogspot.com

Source: https://en.wikipedia.org/wiki/Shawarma

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