Shawarma (LEBANON)



Shawarma is a delicious Middle Eastern meat dish whose origins date back to the Ottoman Empire times. It takes its name from the Turkish word translation (like Döner).

Shawarma is made with lamb, turkey, chicken, veal or a mixture of different meats that are slow cooked for hours in its own juice and oil and has a unique flavor. But it lies in an excellent marinating process.

Depending on the variety, meat, especially beef, should be marinated for at least one day, preferably two days. This marinade is based on either yogurt or vinegar and typically contains spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lemon, paprika, garlic, ginger, lemon, bay leaf, and sometimes even slices of orange.

Shawarma is traditionally served either alone or placed in a warm flatbread such as pita or lavash. However, what sets it apart from Turkish doner kebab, Greek doner kebab, or other similar foods is the scope of side dishes and appetizers served with it.

For example, Israeli shawarma is typically filled with tahini and comes with servings of hummus and pickled mango slices, while in other countries, shawarma is often complemented by both fresh and pickled vegetables, salads such as tabbouleh, garlic mayonnaise, or a delicious toum garlic dressing.

Once a common value of Middle Eastern laborers, shawarma has today become an Arab street food found not only in Arabia and the Levant, but in almost every corner of the world.


ENJOY YOUR MEAL

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