Published on 26 Dec 2011 | over 6 years ago
Shawarma or Shawurma is a Levantine Arab meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), shawarma also refers to a sandwich or wrap made with shawarma meat. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba. It is akin to the Turkish doner kebab and the Greek gyros. A related Armenian dish is tarna 'to turn'.
Shawarma is made by alternately stacking additional flavoring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours (see rotisserie). Traditionally, a wood fire was used; currently, a gas flame is common. While specialty restaurants might offer two or more meat selections, some establishments have just one skewer.
While cooking, the meat is shaved off the stack with a large knife, an electric knife or a small circular saw, dropping to a circular tray below to be retrieved. Shawarma is eaten as a fast food, made up into a sandwich wrap with pita bread or rolled up in an Armenian lavash flatbread together with vegetables and dressing. A variety of vegetables come with the shawarma which include: cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnips, pickled gherkins, pickles, and cabbage. This will optionally be accompanied by French fries in some countries, including: Jordan, Libya, Syria, Israel, Lebanon, Pakistan, Palestine, Turkey, Egypt, India, and Saudi Arabia, also countries in Europe such as Romania, Italy, Germany, Bulgaria and the United Kingdom, and in Australia. Other options include thick cut French fries served inside the lavash to help soak up the sauce and juices, keeping them inside the wrap.
Dressings include: tahini (or tahina), amba sauce (pickled mango with chili), hummus, or flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is served with garlic mayonnaise, toum (garlic sauce), pomegranate concentrate, or skhug (a hot chili sauce). Once the shawarma is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame.
In Saudi Arabia, goat is as common as beef or lamb. Less common alternatives include fish and sausage. Some shawarma stores use hot dog buns or baguettes, but most have pita and lavash. In India, chicken and mutton are more common, and rumali roti is also used as a wrap, along with khubz and a long bun called "samoli".
In Israel, Shawarma is mainly made of turkey, although that chicken, beef and lamb shawarma can also be found.
Ordering Shawarma at Habeeb Restaurant For Turkish Food in Al Matar Qadeem Street, Doha, Qatar! The best, cheapest and tastiest shawarma restaurant in doha specially in matar qadeem area.