The origin of shawarma: history, cooking methods

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Shawarma is an oriental dish that has become popular not only in the countries of the East, but also in the West. The method of its preparation and filling may vary. It is able to satisfy the taste of even the most sophisticated meat lovers. This dish is considered he althy, as it contains only natural products. In different countries this dish is called differently. Next, you can get acquainted with the history of the origin of shawarma, as well as the features of the preparation of this dish.

How it all started

It is believed that this dish was first prepared in Damascus several centuries ago. Thus, Syria became the country of origin of shawarma. At first it was just meat wrapped in a flatbread. Then the meat began to marinate, fry the pieces and serve with salad and sauce. In Europe, they learned about shawarma from migrants from Turkey. The origin of the shawarma dish here is associated withTurkish culinary specialist Kadyr Nurman. In Germany, he opened a kiosk at a train station for those wanting a quick bite to eat on the go, where he made it for the first time. It consisted of puffed meat, which was fried on a spit, and salad. It was served as a sandwich.

The eastern origin of shawarma did not prevent it from becoming a favorite dish of Europeans. In big cities, in places of mass stay of people, kiosks with shawarma appeared. This dish has become so popular that the so-called kebab cafes have appeared not only in Germany, but throughout Europe. Currently, shawarma can be eaten both in small cafes and in elite restaurants.

Shawarma in Russia

The Caucasus is considered the birthplace of shawarma in Russia. Subsequently, this dish became widespread throughout the country. There are many recipes for its preparation. First of all, the rules for the layout of the ingredients vary.

Shawarma made in Moscow and St. Petersburg differs in size and composition of ingredients.

Moscow shawarma

Meat for her must be pre-fried on a spit. After that, it is cut into small pieces and put in a pan to languish. Cooked chicken or pork meat is mixed with pieces of cucumbers, tomatoes or cabbage. Sometimes cabbage is mixed with Korean-style carrots. In summer, lettuce leaves are used instead of cabbage. In winter, fresh cucumbers are mixed with pickled ones. Shawarma sauce in Moscow - mayonnaise or ketchup. This whole mixture is wrapped inlavash.

Shaurma in St. Petersburg

This dish uses only chicken meat. It is cut into cubes and fried on a horizontal grill. All vegetable ingredients remain unchanged. However, the sauce is different. More often it is made from sour cream, to which garlic and various spices are added. Although other options are allowed. Another significant difference is that this mixture is wrapped in pita, which is preheated on the grill.

Since it is not very convenient to eat such shawarma with your hands, sometimes a mixture of chicken meat and vegetables is served on a plate. In this case, all ingredients can be laid out separately. Often this dish is complemented by other products: for example, slices of lemon or fried potatoes. However, these additives make it different from traditional shawarma.

Features of cooking shawarma in the East

Since the origin of shawarma is Eastern, here it is prepared from the meat of a young lamb or turkey. It is necessarily soaked in Arabic spices. The meat is prepared according to a special technology: sliced thin slices are pressed together and roasted on a spit. When ready, it is cut off along the edge and mixed with the rest of the ingredients. The mixture is wrapped in pita. Only meat filling option is available, while vegetables are served separately as an addition.

In Palestine and Israel, shwarma, as it is called, is considered a very popular fast food.

Shawarma sauce

Because this dish has become verypopular, it is prepared both in fast food stalls and in restaurants. In stalls, mayonnaise and ketchup are often used as sauces. Restaurants prepare sauces according to a special recipe. Most often it is garlic, kefir or red tomato. There are many varieties of sauces to choose from. Almost every chef has his own recipe.

Features of cooking meat

Some restaurants follow the traditions in the preparation of meat filling, which brings the oriental origin of shawarma. For this dish, meat is used, soaked in the marinade for at least a day. The marinade is made with vinegar, kefir, with lemon juice and obligatory spices.

The meat in this dish can be used in a variety of ways: turkey, chicken, lamb, beef, pork, camel meat and even fish. Currently, it is prepared in a standard way: meat slices are strung on a vertical skewer located near the heating elements. As the meat cooks, the edges are cut off and then minced.

Vegetable stuffing

Cucumbers, tomatoes and cabbage are traditional. Depending on the region of origin of the shawarma, there may be more options for preparing salads. Mushrooms, Korean-style carrots, pickled vegetables and lettuce are sometimes used for vegetable fillings.

Pita or tortilla?

Depending on the region of preparation, the use of lavash for wrapping a mixture of meat and vegetables also varies. It is considered traditional, but pita is also widely used. Besides,in Southern Europe, it has become popular to wrap meat and vegetables in focaccia, a thin, yeast-free flatbread used by Italians for pizza.