Shawarma
Template:Short description Template:Pp-protected Template:Infobox food Shawarma (Template:IPAc-en; Template:Langx) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire,<ref name="Marks 2010" /><ref name="Prichep 2015">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="Salloum 2012" /><ref name="Mattar2004">Template:Cite book</ref> consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal.<ref name="Albala 2011">Template:Cite book</ref><ref name="Davidson 2014">Template:Cite book</ref><ref name="Marks 2010">Template:Cite book</ref> The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served.<ref>Template:Cite book</ref><ref>Template:Cite book</ref> Shawarma is a popular street food throughout the Arab world, Levant, and the Greater Middle East.<ref>Template:Cite book</ref><ref name="Street Food">Template:Cite book</ref><ref name=":0" /><ref name="WalkerCarter2007">Template:Cite book</ref>
EtymologyEdit
The name Template:Transliteration in Arabic is a rendering of the term Template:Transliteration in Ottoman Turkish ({{#invoke:Lang|lang}} {{#invoke:IPA|main}}, Template:Literal translation), referring to rotisserie.<ref name=":0">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
HistoryEdit
The shawarma technique—grilling a vertical stack of meat slices and cutting it off as it cooks—first appeared in the Ottoman Empire in the 19th century in the form of döner kebab,<ref name="Marks 2010" /><ref name="Zeit 1996-05-10">Template:Cite news</ref><ref>Template:Cite book</ref> which both the Greek gyros and the Levantine shawarma are derived from.<ref name="Marks 2010" /><ref name="Prichep 2015" /><ref name="kremezi">Template:Cite book</ref> Shawarma 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.<ref name="Prichep 2015" /> The dish is also especially popular in Ottawa, Ontario, where a large community of the Lebanese diaspora exists.<ref>Template:Cite news</ref><ref name="ottawalaheeb"/>
PreparationsEdit
Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> about Template:Cvt 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.<ref name="Marks 2010" />
Spices may include cumin, cardamom, cinnamon, turmeric or paprika, and in some areas baharat.<ref name="haaretz2017">Template:Cite news</ref><ref name="Salloum 2012">Template:Cite book</ref> Shawarma is commonly served as a sandwich or wrap, in a flatbread such as pita, shrak (saj), laffa or lavash.<ref name="Marks 2010" /><ref>Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="ottawalaheeb">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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, commonly served with tahina sauce instead of yogurt for kashrut reasons.<ref name="haaretz2017" /> It is often garnished with diced tomatoes, cucumbers, onions, pickled vegetables, hummus, garlic mayo, tahini sauce, sumac, or amba mango sauce.<ref name="Marks 2010" /> Some restaurants offer additional toppings, including grilled peppers, eggplant, or French fries.<ref name="haaretz2019">Template:Cite news</ref>
In Armenia and Georgia, 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
GalleryEdit
- Shawarma-sandwich-01.jpg
Shawarma in pita
- Shawarma, Rostov-on-Don, Russia.jpg
Shawarma on lavash
- Шаурма в лаваше сравнение 2 (cropped).jpg
Shawarma in "cheese" (top) and "regular" (bottom) lavash
- Mixed Shawarma (2843435528).jpg
Mixed shawarma with rice and tomatoes
- Shawarma preparation in central Aleppo, Syria.jpg
Slicing and preparation
See alsoEdit
ReferencesEdit
External linksEdit
Template:Levantine cuisine Template:Egyptian cuisine Template:Sandwiches Template:Street food