SHAWARMA is a little piece of heaven, right here on Earth. Shawarma is a lot like a gyro, kind of like a taco, but so different in many ways.
What is Shawarma?
Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey, rolled into a large piece of flatbread or pita that has been steamed or heated. Inside the pita, foods like hummus, tahini, pickles, vegetables, and even french fries are added. Think of shawarma as a taco or burrito Middle Eastern style.
Friday, October 17, 2008
Shawarma sa San Jose City, Nueva Ecija
Ako po ay si Sonny Dave isang panitoko ng shawarma at lahat na yata ng shawarma house dito sa Pilipinas ay natikman ko na, ngunit dito sa bayan ng aking asawa ang San Jose City ay may natatanging shawarma na nakahuli ng aking Panglasa ngunit bago natin ito Pagusapan at Talakayin anu ba ang Chawarma, Schawarma o sa mas kilalang tawag dito sa atin na Shawarma.
ALAM NYO BA NA ANG SHAWARMA AY NAG ORIGINATE SA BANSANG: TURKEY
Etymology
The name shawarma (pronounced SHWAR-muh) comes from the Turkish word çevirme (IPA: [tʃevir'me]), meaning turning, and has its origins in Anatolia. It is quite similar to döner kebab in Turkey (for which it is another name - turning roast), though differing from it in the type of meat and spices used. The composition of the salad can be quite different as well.
Preparation
Shawarma is made by placing strips of meat or marinated chicken on a spit. Animal fat and an onion or tomato are placed at the top of the stack to provide flavoring. The meat is then roasted slowly on all sides as the spit rotates in front of or over a flame for a period of several hours (see rotisserie). Traditionally a wood fire was used but for modern times, a gas flame is more common. While many specialty restaurants might offer two or more meat selections, some establishments have just one skewer.
Different sorts of meat can be used for the shawarma; the principle is that the meat will be placed on a spit, and can be grilled even for the whole day. Chunks of meat fat make sure that the meat stays fat and juicy.
After 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 most commonly eaten as a fast food, made up into a sandwich with pita bread or rolled up in lafa (a sweet, fluffy flatbread) together with vegetables and a dressing. Vegetables commonly found in shawarma include cucumber, onion, tomato, lettuce, parsley, pickled turnips, pickled gherkins, cabbage, and in some countries, such as Jordan or the United Arab Emirates, french fries.
Common dressings include tahini (or tahina), Amba sauce (pickled mango with Chilbeh) and hummus, flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is often served with garlic mayonnaise, pomegranate concentrate, skhug (a hot chili sauce), or any combination of the three. Once the sandwich is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame. In Syria, Israel, and Lebanon, chicken shawarma sandwiches are generally toasted after being made up, whereas those made of lamb or beef are immediately eaten.
Beef can be used for shawarma instead of lamb, and turkey is also occasionally used instead of chicken. In Saudi Arabia, goat is equally as common as beef or lamb and is often the preferred primary meat for purists. In Israel, a turkey/lamb fat mixture is the primary flavor, although chicken is also available. Less common alternatives include fish and sausage. Some shawarma stores use hot dog buns or baguettes, but most have pita and lafa. Shawarma is often served with a plate of french fries or home fries. Sometimes, beef shawarma—despite its name—contains some lamb in addition to the beef, to ensure juiciness.
Shawarma is eaten either as a dish by itself, with grilled bread, or fresh pita bread, or with other Middle Eastern foods like Tabouli, Hummus, and Fattoush.
ALAM NYO BA NA ANG SHAWARMA AY NAG ORIGINATE SA BANSANG: TURKEY
Etymology
The name shawarma (pronounced SHWAR-muh) comes from the Turkish word çevirme (IPA: [tʃevir'me]), meaning turning, and has its origins in Anatolia. It is quite similar to döner kebab in Turkey (for which it is another name - turning roast), though differing from it in the type of meat and spices used. The composition of the salad can be quite different as well.
Preparation
Shawarma is made by placing strips of meat or marinated chicken on a spit. Animal fat and an onion or tomato are placed at the top of the stack to provide flavoring. The meat is then roasted slowly on all sides as the spit rotates in front of or over a flame for a period of several hours (see rotisserie). Traditionally a wood fire was used but for modern times, a gas flame is more common. While many specialty restaurants might offer two or more meat selections, some establishments have just one skewer.
Different sorts of meat can be used for the shawarma; the principle is that the meat will be placed on a spit, and can be grilled even for the whole day. Chunks of meat fat make sure that the meat stays fat and juicy.
After 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 most commonly eaten as a fast food, made up into a sandwich with pita bread or rolled up in lafa (a sweet, fluffy flatbread) together with vegetables and a dressing. Vegetables commonly found in shawarma include cucumber, onion, tomato, lettuce, parsley, pickled turnips, pickled gherkins, cabbage, and in some countries, such as Jordan or the United Arab Emirates, french fries.
Common dressings include tahini (or tahina), Amba sauce (pickled mango with Chilbeh) and hummus, flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. Chicken shawarma is often served with garlic mayonnaise, pomegranate concentrate, skhug (a hot chili sauce), or any combination of the three. Once the sandwich is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame. In Syria, Israel, and Lebanon, chicken shawarma sandwiches are generally toasted after being made up, whereas those made of lamb or beef are immediately eaten.
Beef can be used for shawarma instead of lamb, and turkey is also occasionally used instead of chicken. In Saudi Arabia, goat is equally as common as beef or lamb and is often the preferred primary meat for purists. In Israel, a turkey/lamb fat mixture is the primary flavor, although chicken is also available. Less common alternatives include fish and sausage. Some shawarma stores use hot dog buns or baguettes, but most have pita and lafa. Shawarma is often served with a plate of french fries or home fries. Sometimes, beef shawarma—despite its name—contains some lamb in addition to the beef, to ensure juiciness.
Shawarma is eaten either as a dish by itself, with grilled bread, or fresh pita bread, or with other Middle Eastern foods like Tabouli, Hummus, and Fattoush.
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