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
Shawarma is prepared from thin cuts of seasoned and 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/or 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. The garlic sauce 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 tahina sauce because yogurt sauce with meat would violate the Jewish dietary prohibition on eating milk and meat together.[14] It is often garnished with diced tomatoes, cucumbers, onions, pickled vegetables, hummus, tahina sauce, sumac, or amba mango sauce.[1] Some restaurants offer additional toppings, including grilled peppers, eggplant, or french fries.[16]
In Bahrain, there is a popular variant of the shawarma, referred to as a malgoum, which is a traditional shawarma, but with the addition of french fries and cheese.[17]
^ abcdefghiMarks, Gil (2010). Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. ISBN9780544186316. OCLC 849738985. from the original on 2023-04-21. Retrieved 2018-08-10 – via Google Books.
^ abcdPrichep, Deena; Estrin, Daniel (2015-05-07). "Thank the Ottoman Empire for the taco al pastor". PRI. from the original on 2015-05-08. Retrieved 19 March 2017.
^ abcSalloum, 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. from the original on 2023-04-21. Retrieved 2019-02-16.
^Philip Mattar (2004). Encyclopedia of the Modern Middle East & North Africa: D-K. Macmillan Reference USA. p. 840. ISBN978-0-02-865771-4. from the original on 2023-04-21. Retrieved 2015-11-14.
^Albala, Ken, ed. (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. pp. 197, 225, 250, 260–261, 269. ISBN9780313376269. from the original on 2023-04-21. Retrieved 2020-10-20 – via Google Books.
^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.
^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. from the original on 2023-04-21. Retrieved 2015-11-14. Shawarma is a popular Levantine Arab specialty.
^La Boone, III, John A. (2006). Around the World of Food: Adventures in Culinary History (Paperback ed.). iUniverse, Inc. p. 115. ISBN0595389686. OCLC 70144831. from the original on 2023-04-21. Retrieved 2020-10-20. Shawarma - An Arab sandwich similar to the gyro.
^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.
^ abAl Khan, Mohammed N. (31 July 2009). "Shawarma: the Arabic fast food". Gulf News. from the original on 4 March 2018. Retrieved 7 January 2018.
^Eberhard Seidel-Pielen (May 10, 1996). "Döner-Fieber sogar in Hoyerswerda" [Doner fever even in Hoyerswerda]. ZEIT ONLINE (in German). from the original on December 25, 2021. 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 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)
^Kiple, Kenneth F.; Ornelas, Kriemhild Coneè, eds. (2000). The Cambridge World History of Food, Volume 2. Cambridge University Press. p. 1147. ISBN9780521402156. from the original on 2023-04-21. Retrieved 2019-07-23 – via Google Books. Bursa is the town that gave birth to the world-famous doner kebab, meat roasted on a vertical revolving spit.
^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. from the original on 2023-01-15. Retrieved 2019-07-23.
^ abcGuttman, Vered (2017-05-01). "How to Make Shawarma Like an Israeli". Haaretz. from the original on 2020-11-12. Retrieved 2019-02-16.
^Al-Masri, Mohammad. Colloquial Arabic (Levantine): The Complete Course for Beginners. Routledge.
^Laor, Eran (2019-01-10). "Shawarma, the Iconic Israeli Street Food, Is Slowly Making a Comeback in Tel Aviv". Haaretz. from the original on 2022-03-05. Retrieved 2019-02-16.
^"malgoum". Colors of Bahrain. from the original on 2023-04-14. Retrieved 2023-04-14.
External links
Media related to Shawarma at Wikimedia Commons
May 06, 2023
shawarma, ɑːr, arabic, شاورما, popular, middle, eastern, dish, that, originated, ottoman, empire, consisting, meat, into, thin, slices, stacked, inverted, cone, roasted, slowly, turning, vertical, rotisserie, spit, traditionally, made, with, lamb, mutton, also. Shawarma ʃ e ˈ w ɑːr m e Arabic شاورما is a popular Middle Eastern dish that originated in the Ottoman Empire 1 2 3 4 consisting of meat cut into thin slices stacked in an inverted cone and roasted on a slowly turning vertical rotisserie or spit Traditionally made with lamb or mutton it may also be made with chicken turkey beef or veal 5 6 1 Thin slices are shaved off the cooked surface as it continuously rotates 7 8 Shawarma is a popular street food in the greater Middle East including Lebanon Egypt Kuwait Iraq and the Levant also served widely in Saudi Arabia 9 10 ShawarmaA shawarmaAlternative nameschawarma cevirme shaurma showarma 1 other variationsTypeMeatPlace of originOttoman Empire 1 2 3 Associated cuisineTurkey Levant Middle EastServing temperatureHotMain ingredientsMeat lamb chicken turkey beefSandwich Shawarma meat pita or wrap bread chopped or shredded vegetables pickles and assorted condimentsSimilar dishesDoner kebab kebab Iskender kebap al pastor gyros Media Shawarma Contents 1 Etymology 2 History 3 Preparations 4 Gallery 5 See also 6 References 7 External linksEtymologyShawarma is an Arabic rendering of Turkish term cevirme tʃeviɾˈme turning referring to the turning rotisserie 10 History Shawarma in Lebanon 1950 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 PreparationsShawarma is prepared from thin cuts of seasoned and 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 or 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 The garlic sauce 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 tahina sauce because yogurt sauce with meat would violate the Jewish dietary prohibition on eating milk and meat together 14 It is often garnished with diced tomatoes cucumbers onions pickled vegetables hummus tahina sauce sumac or amba mango sauce 1 Some restaurants offer additional toppings including grilled peppers eggplant or french fries 16 In Bahrain there is a popular variant of the shawarma referred to as a malgoum which is a traditional shawarma but with the addition of french fries and cheese 17 Gallery Shawarma in pita Shawarma on lavash Shawarma in cheese top and regular bottom lavash Mixed shawarma with rice and tomatoes Slicing and preparationSee also Food portalKati rollReferences a b c d e f g h i Marks Gil 2010 Encyclopedia of Jewish Food Hoboken N J Wiley ISBN 9780544186316 OCLC 849738985 Archived from the original on 2023 04 21 Retrieved 2018 08 10 via Google Books a b c d Prichep Deena Estrin Daniel 2015 05 07 Thank the Ottoman Empire for the taco al pastor PRI Archived from the original on 2015 05 08 Retrieved 19 March 2017 a b c 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 ISBN 9781462905249 OCLC 782879761 Archived from the original on 2023 04 21 Retrieved 2019 02 16 Philip Mattar 2004 Encyclopedia of the Modern Middle East amp North Africa D K Macmillan Reference USA p 840 ISBN 978 0 02 865771 4 Archived from the original on 2023 04 21 Retrieved 2015 11 14 Albala Ken ed 2011 Food Cultures of the World Encyclopedia ABC CLIO pp 197 225 250 260 261 269 ISBN 9780313376269 Archived from the original on 2023 04 21 Retrieved 2020 10 20 via Google Books Davidson Alan 2014 Jaine Tom ed The Oxford Companion to Food Oxford Companions Oxford Oxford University Press p 259 ISBN 9780191040726 OCLC 1119636257 via Google Books Mattar Philip 2004 Encyclopedia of the Modern Middle East amp North Africa D K Encyclopedia of the Modern Middle East amp North Africa Vol 2 Hardcover ed Macmillan Library Reference p 840 ISBN 9780028657714 OCLC 469317304 Archived from the original on 2023 04 21 Retrieved 2015 11 14 Shawarma is a popular Levantine Arab specialty La Boone III John A 2006 Around the World of Food Adventures in Culinary History Paperback ed iUniverse Inc p 115 ISBN 0595389686 OCLC 70144831 Archived from the original on 2023 04 21 Retrieved 2020 10 20 Shawarma An Arab sandwich similar to the gyro 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 ISBN 978 1598849554 OCLC 864676073 a b Al Khan Mohammed N 31 July 2009 Shawarma the Arabic fast food Gulf News Archived from the original on 4 March 2018 Retrieved 7 January 2018 Eberhard Seidel Pielen May 10 1996 Doner Fieber sogar in Hoyerswerda Doner fever even in Hoyerswerda ZEIT ONLINE in German Archived from the original on December 25 2021 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 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 Kiple Kenneth F Ornelas Kriemhild Conee eds 2000 The Cambridge World History of Food Volume 2 Cambridge University Press p 1147 ISBN 9780521402156 Archived from the original on 2023 04 21 Retrieved 2019 07 23 via Google Books Bursa is the town that gave birth to the world famous doner kebab meat roasted on a vertical revolving spit 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 ISBN 9781903018798 OCLC 624419365 Archived from the original on 2023 01 15 Retrieved 2019 07 23 a b c Guttman Vered 2017 05 01 How to Make Shawarma Like an Israeli Haaretz Archived from the original on 2020 11 12 Retrieved 2019 02 16 Al Masri Mohammad Colloquial Arabic Levantine The Complete Course for Beginners Routledge Laor Eran 2019 01 10 Shawarma the Iconic Israeli Street Food Is Slowly Making a Comeback in Tel Aviv Haaretz Archived from the original on 2022 03 05 Retrieved 2019 02 16 malgoum Colors of Bahrain Archived from the original on 2023 04 14 Retrieved 2023 04 14 External links Media related to Shawarma at Wikimedia Commons Retrieved from https en wikipedia org w index php title Shawarma amp oldid 1152121815, wikipedia, wiki, book, books, library,
