Shawarma (/ʃəˈwɑːrmə/;Arabic:شاورما) is aMiddle Eastern dish that originated in theLevant during theOttoman Empire,[1][3][4][5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turningvertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef,falafel or veal.[6][7][1] The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served.[8][9] Shawarma is a popular street food throughout theArab world and theGreater Middle East.[10][11][12][13]
The shawarma technique—grilling a vertical stack ofmeat slices and cutting it off as it cooks—first appeared in the Ottoman Empire in the 19th century in the form ofdöner kebab,[1][14][15] which both the Greekgyros and the Levantine shawarma are derived from.[1][3][16] Shawarma led to the development during the early 20th century of the contemporary Mexican dishtacos al pastor when it was brought there byLebanese immigrants.[3] The dish is also especially popular inOttawa, Ontario, where a large community of the Lebanese diaspora exists.[17][18]
Preparation
Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer[19] about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide extra juiciness and flavour. 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 includecumin,cardamom,cinnamon,turmeric orpaprika, and in some areasbaharat.[20][4] Shawarma is commonly served as a sandwich or wrap, in a flatbread such aspita,shrak (saj),laffa orlavash.[1][21][22][18] In the Middle East, chicken shawarma is typically served withgarlic sauce,fries, and pickles. The garlic sauce served with the sandwich depends on the meat.Toum ortoumie 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.
InIsrael, most shawarma is made with dark-meat turkey, commonly served withtahina sauce instead of yogurt forkashrut reasons.[20] It is often garnished with diced tomatoes, cucumbers, onions, pickled vegetables,hummus,garlic mayo, tahini sauce,sumac, oramba mango sauce.[1] Some restaurants offer additional toppings, including grilled peppers, eggplant, or French fries.[23]
InArmenia andGeorgia, shawarma is traditionally made with thin cuts of marinated meat which is left marinating overnight in spices such as coriander, cumin, cardamom, paprika, garlic, lemon juice, and olive oil.[24]
Some forgo the vertical spit in favor of a more traditional horizontal spit; this allows cooking over hot coals rather than electrical heaters, similar tocağ kebabı.[25]
^الهواري, د عبد القادر.أسلمة العالم (in Arabic). ببلومانيا للنشر والتوزيع. p. 54.
^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.OCLC864676073.
^Eberhard Seidel-Pielen (May 10, 1996)."Döner-Fieber sogar in Hoyerswerda" [Doner fever even in Hoyerswerda].Die Zeit (in German).Archived from the original on December 25, 2021. RetrievedMay 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.Archived from the original on 2023-04-21. Retrieved2019-07-23 – via Google Books.Bursa is the town that gave birth to the world-famousdoner kebab, meat roasted on a vertical revolving spit.
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