Shawarma: Difference between revisions

Shawarma
	A chicken shawarma
Alternative names	Showarma, shaurma, shoarma, etc.
Type	Rotisserie
Place of origin	Middle East
Region or state	Levant
Associated cuisine	Arab
Serving temperature	Hot
Main ingredients	Meat (traditionally lamb or mutton, but also chicken, turkey, beef, or veal); pita, laffa, lavash, or any other suitable bread for a wrap; chopped or shredded vegetables; assorted condiments
Similar dishes	Döner kebab, İskender kebap, gyros, al pastor
	Media: Shawarma;

Browse history interactively

← Previous edit Next edit →

Content deleted Content added

VisualWikitext

Inline

Revision as of 16:39, 15 May 2024

Shawarma (/ʃəˈwɑːrmə/; Arabic: شاورما) is a Middle Eastern dish that originated in the Levant region of the Arab world during the Ottoman Empire,^[1]^[2]^[3]^[4] 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, beef, or veal.^[5]^[6]^[1] The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served.^[7]^[8] Shawarma is a popular street food throughout the Arab world and the Greater Middle East.^[9]^[10]^[11]^[12]

Etymology

The name shāwarmā in Arabic is a rendering of the term çevirme in Ottoman Turkish (چيويرمى [tʃeviɾˈme], lit. 'turning'), referring to rotisserie.^[11]

History

Although the roasting of meat on horizontal spits has an ancient history, 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,^[1]^[13]^[14] which both the Greek gyros and the Levantine shawarma are derived from.^[1]^[2]^[15] Shawarma, in turn, 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.^[2]^[16] The dish is also especially popular in Ottawa, Ontario, where a large community of the Lebanese diaspora exists.^[17]

Preparations

Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) 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.^[1]

Spices may include cumin, cardamom, cinnamon, turmeric or paprika, and in some areas baharat.^[16]^[3] Shawarma is commonly served as a sandwich or wrap, in a flatbread such as pita, laffa or lavash.^[1]^[18] 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.^[16] It is often garnished with diced tomatoes, cucumbers, onions, pickled vegetables, hummus, tahina sauce, sumac, or amba mango sauce.^[1] Some restaurants offer additional toppings, including grilled peppers, eggplant, or french fries.^[19]

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.^[20]

Gallery

Shawarma in pita
Shawarma on lavash
Shawarma in "cheese" (top) and "regular" (bottom) lavash
Mixed shawarma with rice and tomatoes
Slicing and preparation

References

^ ^a ^b ^c ^d ^e ^f ^g ^h Marks, Gil (2010). Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. ISBN 9780544186316. OCLC 849738985. Archived from the original on 2023-04-21. Retrieved 2018-08-10 – via Google Books.
^ ^a ^b ^c Prichep, Deena; Estrin, Daniel (2015-05-07). "Thank the Ottoman Empire for the taco al pastor". PRI. Archived from the original on 2015-05-08. Retrieved 19 March 2017.
^ ^a ^b Salloum, Habeeb; Lim, Suan L. (2010). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tokyo: Tuttle Pub. p. 66. ISBN 9781462905249. OCLC 782879761. Archived from the original on 2023-04-21. Retrieved 2019-02-16.
^ Philip Mattar (2004). Encyclopedia of the Modern Middle East & North Africa: D-K. Macmillan Reference USA. p. 840. ISBN 978-0-02-865771-4. Archived from the original on 2023-04-21. Retrieved 2015-11-14.
^ Albala, Ken, ed. (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. pp. 197, 225, 250, 260–261, 269. ISBN 9780313376269. Archived from the original on 2023-04-21. Retrieved 2020-10-20 – via Google Books.
^ Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford Companions. Oxford: Oxford University Press. p. 259. ISBN 9780191040726. OCLC 1119636257 – via Google Books.
^ Mattar, Philip (2004). Encyclopedia of the Modern Middle East & North Africa: D-K. Vol. 2 (Hardcover ed.). Macmillan Library Reference. p. 840. ISBN 9780028657714. OCLC 469317304. Archived from the original on 2023-04-21. Retrieved 2015-11-14. Shawarma is a popular Levantine Arab specialty.
^ La Boone, III, John A. (2006). Around the World of Food: Adventures in Culinary History (Paperback ed.). iUniverse, Inc. p. 115. ISBN 0595389686. OCLC 70144831. Archived from the original on 2023-04-21. Retrieved 2020-10-20. Shawarma - An Arab sandwich similar to the gyro.
^ الهواري, د عبد القادر. أسلمة العالم (in Arabic). ببلومانيا للنشر والتوزيع. p. 54.
^ Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. Santa Barbara, California: ABC-CLIO. pp. xxv, 18–19, 127–129, 339. ISBN 978-1598849554. OCLC 864676073.
^ ^a ^b Al Khan, Mohammed N. (31 July 2009). "Shawarma: the Arabic fast food". Gulf News. Archived from the original on 4 March 2018. Retrieved 7 January 2018.
^ Jenny Walker; Terry Carter; Lara Dunston (2007). Oman, UAE & Arabian Peninsula. Lonely Planet. pp. 381–. ISBN 978-1-74104-546-8.
^ Eberhard Seidel-Pielen (May 10, 1996). "Döner-Fieber sogar in Hoyerswerda" [Doner fever even in Hoyerswerda]. Die Zeit (in German). Archived from the original on December 25, 2021. Retrieved May 6, 2016. Neither in the written recipes of the medieval Arab cuisine nor in the Turkish cookbooks from the first half of the 19th century are there any indications. According to research carried out by Turkish master chef Rennan Yaman, who lives in Berlin, the doner kebab is an amazingly young creation of Ottoman cuisine. (Quote translated from the German)
^ Kiple, Kenneth F.; Ornelas, Kriemhild Coneè, eds. (2000). The Cambridge World History of Food, Volume 2. Cambridge University Press. p. 1147. ISBN 9780521402156. Archived from the original on 2023-04-21. Retrieved 2019-07-23 – via Google Books. Bursa is the town that gave birth to the world-famous doner kebab, meat roasted on a vertical revolving spit.
^ Kremezi, Aglaia (2010). "What's in the Name of a Dish?". In Hosking, Richard (ed.). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Vol. 28. Totnes: Prospect Books. pp. 203–204. ISBN 9781903018798. OCLC 624419365. Archived from the original on 2023-01-15. Retrieved 2019-07-23.
^ ^a ^b ^c Guttman, Vered (2017-05-01). "How to Make Shawarma Like an Israeli". Haaretz. Archived from the original on 2020-11-12. Retrieved 2019-02-16.
^ Deachman, Bruce (2017-09-02). "Shawarma: the staple of Ottawa cuisine". Ottawa Citizen. Retrieved 2024-02-25.
^ Al-Masri, Mohammad. Colloquial Arabic (Levantine): The Complete Course for Beginners. Routledge.
^ Laor, Eran (2019-01-10). "Shawarma, the Iconic Israeli Street Food, Is Slowly Making a Comeback in Tel Aviv". Haaretz. Archived from the original on 2022-03-05. Retrieved 2019-02-16.
^ "Tasty Yerevan | Eat the World Los Angeles". www.eattheworldla.com. Retrieved 2023-11-03.

External links

Media related to Shawarma at Wikimedia Commons

[Marks_2010-1] ^ ^a ^b ^c ^d ^e ^f ^g ^h Marks, Gil (2010). Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. ISBN 9780544186316. OCLC 849738985. Archived from the original on 2023-04-21. Retrieved 2018-08-10 – via Google Books.

[Prichep_2015-2] Prichep, Deena; Estrin, Daniel (2015-05-07). "Thank the Ottoman Empire for the taco al pastor". PRI. Archived from the original on 2015-05-08. Retrieved 19 March 2017.

[Salloum_2012-3] Salloum, Habeeb; Lim, Suan L. (2010). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tokyo: Tuttle Pub. p. 66. ISBN 9781462905249. OCLC 782879761. Archived from the original on 2023-04-21. Retrieved 2019-02-16.

[Mattar2004-4] Philip Mattar (2004). Encyclopedia of the Modern Middle East & North Africa: D-K. Macmillan Reference USA. p. 840. ISBN 978-0-02-865771-4. Archived from the original on 2023-04-21. Retrieved 2015-11-14.

[Albala_2011-5] Albala, Ken, ed. (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. pp. 197, 225, 250, 260–261, 269. ISBN 9780313376269. Archived from the original on 2023-04-21. Retrieved 2020-10-20 – via Google Books.

[Davidson_2014-6] Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford Companions. Oxford: Oxford University Press. p. 259. ISBN 9780191040726. OCLC 1119636257 – via Google Books.

[7] Mattar, Philip (2004). Encyclopedia of the Modern Middle East & North Africa: D-K. Vol. 2 (Hardcover ed.). Macmillan Library Reference. p. 840. ISBN 9780028657714. OCLC 469317304. Archived from the original on 2023-04-21. Retrieved 2015-11-14. Shawarma is a popular Levantine Arab specialty.

[8] La Boone, III, John A. (2006). Around the World of Food: Adventures in Culinary History (Paperback ed.). iUniverse, Inc. p. 115. ISBN 0595389686. OCLC 70144831. Archived from the original on 2023-04-21. Retrieved 2020-10-20. Shawarma - An Arab sandwich similar to the gyro.

[9] الهواري, د عبد القادر. أسلمة العالم (in Arabic). ببلومانيا للنشر والتوزيع. p. 54.

[Street_Food-10] Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. Santa Barbara, California: ABC-CLIO. pp. xxv, 18–19, 127–129, 339. ISBN 978-1598849554. OCLC 864676073.

[:0-11] Al Khan, Mohammed N. (31 July 2009). "Shawarma: the Arabic fast food". Gulf News. Archived from the original on 4 March 2018. Retrieved 7 January 2018.

[WalkerCarter2007-12] Jenny Walker; Terry Carter; Lara Dunston (2007). Oman, UAE & Arabian Peninsula. Lonely Planet. pp. 381–. ISBN 978-1-74104-546-8.

[Zeit_1996-05-10-13] Eberhard Seidel-Pielen (May 10, 1996). "Döner-Fieber sogar in Hoyerswerda" [Doner fever even in Hoyerswerda]. Die Zeit (in German). Archived from the original on December 25, 2021. Retrieved May 6, 2016. Neither in the written recipes of the medieval Arab cuisine nor in the Turkish cookbooks from the first half of the 19th century are there any indications. According to research carried out by Turkish master chef Rennan Yaman, who lives in Berlin, the doner kebab is an amazingly young creation of Ottoman cuisine. (Quote translated from the German)

[14] Kiple, Kenneth F.; Ornelas, Kriemhild Coneè, eds. (2000). The Cambridge World History of Food, Volume 2. Cambridge University Press. p. 1147. ISBN 9780521402156. Archived from the original on 2023-04-21. Retrieved 2019-07-23 – via Google Books. Bursa is the town that gave birth to the world-famous doner kebab, meat roasted on a vertical revolving spit.

[kremezi-15] Kremezi, Aglaia (2010). "What's in the Name of a Dish?". In Hosking, Richard (ed.). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Vol. 28. Totnes: Prospect Books. pp. 203–204. ISBN 9781903018798. OCLC 624419365. Archived from the original on 2023-01-15. Retrieved 2019-07-23.

[haaretz2017-16] Guttman, Vered (2017-05-01). "How to Make Shawarma Like an Israeli". Haaretz. Archived from the original on 2020-11-12. Retrieved 2019-02-16.

[17] Deachman, Bruce (2017-09-02). "Shawarma: the staple of Ottawa cuisine". Ottawa Citizen. Retrieved 2024-02-25.

[18] Al-Masri, Mohammad. Colloquial Arabic (Levantine): The Complete Course for Beginners. Routledge.

[haaretz2019-19] Laor, Eran (2019-01-10). "Shawarma, the Iconic Israeli Street Food, Is Slowly Making a Comeback in Tel Aviv". Haaretz. Archived from the original on 2022-03-05. Retrieved 2019-02-16.

[20] "Tasty Yerevan | Eat the World Los Angeles". www.eattheworldla.com. Retrieved 2023-11-03.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]

[12]

[13]

[14]

[15]

[16]

[17]

[18]

[19]

[20]

@@ Line 5: / Line 5: @@
 | image = Bucharest Shawarma (cropped).jpg
 | image_size = 300
-| caption = A chicken shawarma in [[Bucharest]], 2012
+| caption = A chicken shawarma
-| place_of_origin = [[Ottoman Empire]]
+| place_of_origin = [[Middle East]]
 | region = [[Levant]]
-| associated_cuisine = [[Middle Eastern cuisine|Middle Eastern]]
+| associated_cuisine = [[Arab cuisine|Arab]]
 | type = [[Rotisserie#Vertical rotisserie|Rotisserie]]
 | served = Hot
@@ Line 14: / Line 14: @@
 | similar_dish = [[Döner kebab]], [[İskender kebap]], [[gyros]], [[al pastor]]
 }}
-'''Shawarma''' ({{IPAc-en|ʃ|ə|ˈ|w|ɑːr|m|ə}}; {{lang-ar|شاورما}}) is a [[Levantine cuisine|Levantine dish]] that originated in the [[Ottoman Empire]].<ref name="Marks 2010" /><ref name="Prichep 2015" /><ref name="Salloum 2012" /><ref name="Mattar2004">{{cite book|author=Philip Mattar|title=Encyclopedia of the Modern Middle East & North Africa: D-K|url=https://books.google.com/books?id=yqgUAQAAIAAJ&q=%22Shawarma+is+a+popular+Levantine+Arab+specialty.%22|year=2004|publisher=Macmillan Reference USA|isbn=978-0-02-865771-4|pages=840|access-date=2015-11-14|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034930/https://books.google.com/books?id=yqgUAQAAIAAJ&q=%22Shawarma+is+a+popular+Levantine+Arab+specialty.%22|url-status=live}}</ref> It consists of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning [[Rotisserie#Vertical rotisserie|vertical spit]]. Traditionally made with [[Lamb and mutton|lamb or mutton]], it may also be made with [[Chicken as food|chicken]], [[Turkey meat|turkey]], [[beef]], or [[veal]].<ref name="Albala 2011">{{cite book|editor-first=Ken|editor-last=Albala|title=Food Cultures of the World Encyclopedia|url=https://books.google.com/books?id=NTo6c_PJWRgC&q=shawarma|pages=197, 225, 250, 260–261, 269|publisher=[[ABC-CLIO]]|date=2011|isbn=9780313376269|via=Google Books|access-date=2020-10-20|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034933/https://books.google.com/books?id=NTo6c_PJWRgC&q=shawarma|url-status=live}}</ref><ref name="Davidson 2014">{{cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA259|title=The Oxford Companion to Food|last=Davidson|first=Alan|publisher=[[Oxford University Press]]|year=2014|isbn=9780191040726|editor-last=Jaine|editor-first=Tom|series=Oxford Companions|location=Oxford|pages=259|oclc=1119636257|via=Google Books}}</ref><ref name="Marks 2010">{{Cite book|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1682|title=Encyclopedia of Jewish Food|last=Marks|first=Gil|publisher=Wiley|year=2010|isbn=9780544186316|location=Hoboken, N.J.|oclc=849738985|via=Google Books|access-date=2018-08-10|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034939/https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1682|url-status=live}}</ref> The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served.<ref>{{cite book|url=https://books.google.com/books?id=yqgUAQAAIAAJ&q=%22Shawarma+is+a+popular+Levantine+Arab+specialty.%22|title=Encyclopedia of the Modern Middle East & North Africa: D-K|last=Mattar|first=Philip|publisher=Macmillan Library Reference|year=2004|isbn=9780028657714|edition=Hardcover|series=Encyclopedia of the Modern Middle East & North Africa|volume=2|pages=840|oclc=469317304|quote=''Shawarma is a popular Levantine Arab specialty.''|access-date=2015-11-14|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034930/https://books.google.com/books?id=yqgUAQAAIAAJ&q=%22Shawarma+is+a+popular+Levantine+Arab+specialty.%22|url-status=live}}</ref><ref>{{cite book|url=https://books.google.com/books?id=Ier6CmQ-e-kC&q=Shawarma+arab&pg=PA115|title=Around the World of Food: Adventures in Culinary History|last=La Boone, III|first=John A.|publisher=iUniverse, Inc|year=2006|isbn=0595389686|edition=Paperback|page=115|oclc=70144831|quote=''Shawarma - An Arab sandwich similar to the gyro.''|access-date=2020-10-20|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034935/https://books.google.com/books?id=Ier6CmQ-e-kC&q=Shawarma+arab&pg=PA115|url-status=live}}</ref> Shawarma is a popular [[street food]] throughout the [[Arab world]] and the [[Greater Middle East]].<ref>{{Cite book |last=الهواري |first=د عبد القادر |url=https://books.google.com/books?id=8zxKEAAAQBAJ&pg=PA54 |title=أسلمة العالم |publisher=ببلومانيا للنشر والتوزيع |pages=54 |language=ar}}</ref><ref name="Street Food">{{Cite book|title=Street Food Around the World: An Encyclopedia of Food and Culture|last1=Kraig|first1=Bruce|last2=Sen|first2=Colleen Taylor|publisher=ABC-CLIO|year=2013|isbn=978-1598849554|location=Santa Barbara, California|pages=xxv, 18–19, 127–129, 339|oclc=864676073}}</ref><ref name=":0" /><ref name="WalkerCarter2007">{{cite book|url=https://archive.org/details/omanuaearabianpe00walk|url-access=registration|title=Oman, UAE & Arabian Peninsula|publisher=Lonely Planet|year=2007|isbn=978-1-74104-546-8|pages=[https://archive.org/details/omanuaearabianpe00walk/page/381 381]–|author1=Jenny Walker|author2=Terry Carter|author3=Lara Dunston}}</ref> It was popularized in the [[Western world]] after being introduced by the [[Lebanese diaspora]].
+'''Shawarma''' ({{IPAc-en|ʃ|ə|ˈ|w|ɑːr|m|ə}}; {{lang-ar|شاورما}}) is a [[Middle Eastern cuisine|Middle Eastern]] dish that originated in the [[Levant]] region of the [[Arab world]] during the [[Ottoman Empire]],<ref name="Marks 2010" /><ref name="Prichep 2015" /><ref name="Salloum 2012" /><ref name="Mattar2004">{{cite book|author=Philip Mattar|title=Encyclopedia of the Modern Middle East & North Africa: D-K|url=https://books.google.com/books?id=yqgUAQAAIAAJ&q=%22Shawarma+is+a+popular+Levantine+Arab+specialty.%22|year=2004|publisher=Macmillan Reference USA|isbn=978-0-02-865771-4|pages=840|access-date=2015-11-14|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034930/https://books.google.com/books?id=yqgUAQAAIAAJ&q=%22Shawarma+is+a+popular+Levantine+Arab+specialty.%22|url-status=live}}</ref> consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning [[Rotisserie#Vertical rotisserie|vertical spit]]. Traditionally made with [[Lamb and mutton|lamb or mutton]], it may also be made with [[Chicken as food|chicken]], [[Turkey meat|turkey]], [[beef]], or [[veal]].<ref name="Albala 2011">{{cite book|editor-first=Ken|editor-last=Albala|title=Food Cultures of the World Encyclopedia|url=https://books.google.com/books?id=NTo6c_PJWRgC&q=shawarma|pages=197, 225, 250, 260–261, 269|publisher=[[ABC-CLIO]]|date=2011|isbn=9780313376269|via=Google Books|access-date=2020-10-20|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034933/https://books.google.com/books?id=NTo6c_PJWRgC&q=shawarma|url-status=live}}</ref><ref name="Davidson 2014">{{cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA259|title=The Oxford Companion to Food|last=Davidson|first=Alan|publisher=[[Oxford University Press]]|year=2014|isbn=9780191040726|editor-last=Jaine|editor-first=Tom|series=Oxford Companions|location=Oxford|pages=259|oclc=1119636257|via=Google Books}}</ref><ref name="Marks 2010">{{Cite book|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1682|title=Encyclopedia of Jewish Food|last=Marks|first=Gil|publisher=Wiley|year=2010|isbn=9780544186316|location=Hoboken, N.J.|oclc=849738985|via=Google Books|access-date=2018-08-10|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034939/https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1682|url-status=live}}</ref> The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served.<ref>{{cite book|url=https://books.google.com/books?id=yqgUAQAAIAAJ&q=%22Shawarma+is+a+popular+Levantine+Arab+specialty.%22|title=Encyclopedia of the Modern Middle East & North Africa: D-K|last=Mattar|first=Philip|publisher=Macmillan Library Reference|year=2004|isbn=9780028657714|edition=Hardcover|volume=2|pages=840|oclc=469317304|quote=''Shawarma is a popular Levantine Arab specialty.''|access-date=2015-11-14|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034930/https://books.google.com/books?id=yqgUAQAAIAAJ&q=%22Shawarma+is+a+popular+Levantine+Arab+specialty.%22|url-status=live}}</ref><ref>{{cite book|url=https://books.google.com/books?id=Ier6CmQ-e-kC&q=Shawarma+arab&pg=PA115|title=Around the World of Food: Adventures in Culinary History|last=La Boone, III|first=John A.|publisher=iUniverse, Inc|year=2006|isbn=0595389686|edition=Paperback|page=115|oclc=70144831|quote=''Shawarma - An Arab sandwich similar to the gyro.''|access-date=2020-10-20|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034935/https://books.google.com/books?id=Ier6CmQ-e-kC&q=Shawarma+arab&pg=PA115|url-status=live}}</ref> Shawarma is a popular [[street food]] throughout the Arab world and the [[Greater Middle East]].<ref>{{Cite book |last=الهواري |first=د عبد القادر |url=https://books.google.com/books?id=8zxKEAAAQBAJ&pg=PA54 |title=أسلمة العالم |publisher=ببلومانيا للنشر والتوزيع |pages=54 |language=ar}}</ref><ref name="Street Food">{{Cite book|title=Street Food Around the World: An Encyclopedia of Food and Culture|last1=Kraig|first1=Bruce|last2=Sen|first2=Colleen Taylor|publisher=ABC-CLIO|year=2013|isbn=978-1598849554|location=Santa Barbara, California|pages=xxv, 18–19, 127–129, 339|oclc=864676073}}</ref><ref name=":0" /><ref name="WalkerCarter2007">{{cite book|url=https://archive.org/details/omanuaearabianpe00walk|url-access=registration|title=Oman, UAE & Arabian Peninsula|publisher=Lonely Planet|year=2007|isbn=978-1-74104-546-8|pages=[https://archive.org/details/omanuaearabianpe00walk/page/381 381]–|author1=Jenny Walker|author2=Terry Carter|author3=Lara Dunston}}</ref>
 ==Etymology==
@@ Line 21: / Line 21: @@
 ==History==
 [[File:Restauranthouder bij zijn shoarma spit, Bestanddeelnr 255-6509.jpg|thumb|Shawarma preparation in [[Lebanon]], 1950]]
-Although the roasting of meat on horizontal spits has an ancient history, the shawarma technique&mdash;grilling a vertical stack of meat slices and cutting it off as it cooks&mdash;first appeared in the [[Ottoman Empire]] in the 19th century in the form of [[Doner kebab|döner kebab]],<ref name="Marks 2010" /><ref name="Zeit 1996-05-10">{{cite web |url=http://www.zeit.de/1996/20/Doener-Fieber_sogar_in_Hoyerswerda |title=Döner-Fieber sogar in Hoyerswerda |author=Eberhard Seidel-Pielen |date=May 10, 1996 |website=ZEIT ONLINE |language=de |trans-title=Doner fever even in Hoyerswerda |quote=Neither in the written recipes of the medieval Arab cuisine nor in the Turkish cookbooks from the first half of the 19th century are there any indications. According to research carried out by Turkish master chef Rennan Yaman, who lives in Berlin, the doner kebab is an amazingly young creation of Ottoman cuisine. (Quote translated from the German) |access-date=May 6, 2016 |archive-date=December 25, 2021 |archive-url=https://web.archive.org/web/20211225095338/https://www.zeit.de/1996/20/Doener-Fieber_sogar_in_Hoyerswerda |url-status=live }}</ref><ref>{{cite book|editor1-first=Kenneth F.|editor1-last=Kiple|editor2-first=Kriemhild Coneè|editor2-last=Ornelas|title=The Cambridge World History of Food, Volume 2|pages=1147|quote=Bursa is the town that gave birth to the world-famous ''doner kebab'', meat roasted on a vertical revolving spit.|url=https://books.google.com/books?id=Vr2qnK_QOuAC&pg=PA1147|publisher=Cambridge University Press|date=2000|isbn=9780521402156|via=Google Books|access-date=2019-07-23|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034934/https://books.google.com/books?id=Vr2qnK_QOuAC&pg=PA1147|url-status=live}}</ref> which both the Greek [[gyros]] and the Levantine shawarma are derived from.<ref name="Marks 2010" /><ref name="Prichep 2015">{{cite web|url=https://www.pri.org/stories/2015-05-07/thank-ottoman-empire-taco-youre-eating|title=Thank the Ottoman Empire for the taco al pastor|last1=Prichep|first1=Deena|last2=Estrin|first2=Daniel|date=2015-05-07|website=PRI|access-date=19 March 2017|archive-date=2015-05-08|archive-url=https://web.archive.org/web/20150508144455/https://www.pri.org/stories/2015-05-07/thank-ottoman-empire-taco-youre-eating|url-status=live}}</ref><ref name="kremezi">{{Cite book|title=Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009|last=Kremezi|first=Aglaia|publisher=Prospect Books|year=2010|isbn=9781903018798|editor-last=Hosking|editor-first=Richard|volume=28|location=Totnes|pages=203–204|chapter=What's in the Name of a Dish?|oclc=624419365|author-link=Aglaia Kremezi|chapter-url=https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202|access-date=2019-07-23|archive-date=2023-01-15|archive-url=https://web.archive.org/web/20230115045842/https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202|url-status=live}}</ref> Shawarma, in turn, led to the development during the early 20th century of the contemporary Mexican dish ''[[Al pastor|tacos al pastor]]'' when it was brought there by [[Lebanese Mexicans|Lebanese immigrants]].<ref name="Prichep 2015" /><ref name="haaretz2017">{{cite news|url=https://www.haaretz.com/food/.premium-how-to-make-shawarma-like-an-israeli-1.5467110|title=How to Make Shawarma Like an Israeli|last=Guttman|first=Vered|date=2017-05-01|work=Haaretz|access-date=2019-02-16|archive-date=2020-11-12|archive-url=https://web.archive.org/web/20201112033724/https://www.haaretz.com/food/.premium-how-to-make-shawarma-like-an-israeli-1.5467110|url-status=live}}</ref> The dish is also especially popular in [[Ottawa|Ottawa, Ontario]], where a large community of the [[Lebanese diaspora]] exists.<ref>{{cite news |last=Deachman |first=Bruce |date=2017-09-02 |title=Shawarma: the staple of Ottawa cuisine |url=https://ottawacitizen.com/news/local-news/shawarma-the-staple-of-ottawa-cuisine |access-date=2024-02-25 |work=Ottawa Citizen}}</ref>
+Although the roasting of meat on horizontal spits has an ancient history, the shawarma technique&mdash;grilling a vertical stack of meat slices and cutting it off as it cooks&mdash;first appeared in the Ottoman Empire in the 19th century in the form of [[Doner kebab|döner kebab]],<ref name="Marks 2010" /><ref name="Zeit 1996-05-10">{{cite news |url=http://www.zeit.de/1996/20/Doener-Fieber_sogar_in_Hoyerswerda |title=Döner-Fieber sogar in Hoyerswerda |author=Eberhard Seidel-Pielen |date=May 10, 1996 |newspaper=Die Zeit |language=de |trans-title=Doner fever even in Hoyerswerda |quote=Neither in the written recipes of the medieval Arab cuisine nor in the Turkish cookbooks from the first half of the 19th century are there any indications. According to research carried out by Turkish master chef Rennan Yaman, who lives in Berlin, the doner kebab is an amazingly young creation of Ottoman cuisine. (Quote translated from the German) |access-date=May 6, 2016 |archive-date=December 25, 2021 |archive-url=https://web.archive.org/web/20211225095338/https://www.zeit.de/1996/20/Doener-Fieber_sogar_in_Hoyerswerda |url-status=live }}</ref><ref>{{cite book|editor1-first=Kenneth F.|editor1-last=Kiple|editor2-first=Kriemhild Coneè|editor2-last=Ornelas|title=The Cambridge World History of Food, Volume 2|pages=1147|quote=Bursa is the town that gave birth to the world-famous ''doner kebab'', meat roasted on a vertical revolving spit.|url=https://books.google.com/books?id=Vr2qnK_QOuAC&pg=PA1147|publisher=Cambridge University Press|date=2000|isbn=9780521402156|via=Google Books|access-date=2019-07-23|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034934/https://books.google.com/books?id=Vr2qnK_QOuAC&pg=PA1147|url-status=live}}</ref> which both the Greek [[gyros]] and the Levantine shawarma are derived from.<ref name="Marks 2010" /><ref name="Prichep 2015">{{cite web|url=https://www.pri.org/stories/2015-05-07/thank-ottoman-empire-taco-youre-eating|title=Thank the Ottoman Empire for the taco al pastor|last1=Prichep|first1=Deena|last2=Estrin|first2=Daniel|date=2015-05-07|website=PRI|access-date=19 March 2017|archive-date=2015-05-08|archive-url=https://web.archive.org/web/20150508144455/https://www.pri.org/stories/2015-05-07/thank-ottoman-empire-taco-youre-eating|url-status=live}}</ref><ref name="kremezi">{{Cite book|title=Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009|last=Kremezi|first=Aglaia|publisher=Prospect Books|year=2010|isbn=9781903018798|editor-last=Hosking|editor-first=Richard|volume=28|location=Totnes|pages=203–204|chapter=What's in the Name of a Dish?|oclc=624419365|author-link=Aglaia Kremezi|chapter-url=https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202|access-date=2019-07-23|archive-date=2023-01-15|archive-url=https://web.archive.org/web/20230115045842/https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202|url-status=live}}</ref> Shawarma, in turn, led to the development during the early 20th century of the contemporary Mexican dish ''[[Al pastor|tacos al pastor]]'' when it was brought there by [[Lebanese Mexicans|Lebanese immigrants]].<ref name="Prichep 2015" /><ref name="haaretz2017">{{cite news|url=https://www.haaretz.com/food/.premium-how-to-make-shawarma-like-an-israeli-1.5467110|title=How to Make Shawarma Like an Israeli|last=Guttman|first=Vered|date=2017-05-01|work=Haaretz|access-date=2019-02-16|archive-date=2020-11-12|archive-url=https://web.archive.org/web/20201112033724/https://www.haaretz.com/food/.premium-how-to-make-shawarma-like-an-israeli-1.5467110|url-status=live}}</ref> The dish is also especially popular in [[Ottawa|Ottawa, Ontario]], where a large community of the Lebanese diaspora exists.<ref>{{cite news |last=Deachman |first=Bruce |date=2017-09-02 |title=Shawarma: the staple of Ottawa cuisine |url=https://ottawacitizen.com/news/local-news/shawarma-the-staple-of-ottawa-cuisine |access-date=2024-02-25 |work=Ottawa Citizen}}</ref>
 ==Preparations==
@@ Line 27: / Line 27: @@
 Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about {{cvt|60|cm|sigfig=1|abbr=on}} 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" /><ref name="Salloum 2012">{{Cite book|url=https://books.google.com/books?id=v5TTAgAAQBAJ&pg=PA66|title=The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking|last1=Salloum|first1=Habeeb|last2=Lim|first2=Suan L.|publisher=Tuttle Pub|year=2010|isbn=9781462905249|location=Tokyo|pages=66|oclc=782879761|access-date=2019-02-16|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034936/https://books.google.com/books?id=v5TTAgAAQBAJ&pg=PA66|url-status=live}}</ref> Shawarma is commonly served as a sandwich or wrap, in a flatbread such as [[pita]] or [[laffa]].<ref name="Marks 2010" /><ref>{{cite book|last=Al-Masri|first=Mohammad|title=Colloquial Arabic (Levantine): The Complete Course for Beginners|publisher=Routledge}}</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)|Tarator]]'' sauce is made from garlic, tahini sauce, lemon, and water, and is served with beef shawarma.
+Spices may include [[cumin]], [[cardamom]], [[cinnamon]], [[turmeric]] or [[paprika]], and in some areas ''[[baharat]]''.<ref name="haaretz2017" /><ref name="Salloum 2012">{{Cite book|url=https://books.google.com/books?id=v5TTAgAAQBAJ&pg=PA66|title=The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking|last1=Salloum|first1=Habeeb|last2=Lim|first2=Suan L.|publisher=Tuttle Pub|year=2010|isbn=9781462905249|location=Tokyo|pages=66|oclc=782879761|access-date=2019-02-16|archive-date=2023-04-21|archive-url=https://web.archive.org/web/20230421034936/https://books.google.com/books?id=v5TTAgAAQBAJ&pg=PA66|url-status=live}}</ref> Shawarma is commonly served as a sandwich or wrap, in a flatbread such as [[pita]], [[laffa]] or [[lavash]].<ref name="Marks 2010" /><ref>{{cite book|last=Al-Masri|first=Mohammad|title=Colloquial Arabic (Levantine): The Complete Course for Beginners|publisher=Routledge}}</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)|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, tahina sauce, [[sumac]], or ''[[Amba (condiment)|amba]]'' mango sauce.<ref name="Marks 2010" /> Some restaurants offer additional toppings, including grilled peppers, eggplant, or french fries.<ref name="haaretz2019">{{cite news|url=https://www.haaretz.com/food/.premium-shawarma-the-iconic-israeli-street-food-is-slowly-making-a-comeback-in-tel-aviv-1.6824350|title=Shawarma, the Iconic Israeli Street Food, Is Slowly Making a Comeback in Tel Aviv|last=Laor|first=Eran|date=2019-01-10|work=Haaretz|access-date=2019-02-16|archive-date=2022-03-05|archive-url=https://web.archive.org/web/20220305064546/https://www.haaretz.com/food/.premium-shawarma-the-iconic-israeli-street-food-is-slowly-making-a-comeback-in-tel-aviv-1.6824350|url-status=live}}</ref>
@@ Line 45: / Line 45: @@
 {{portal|Food}}
+* [[Al pastor]]
 * [[Doner kebab]]
 * [[Gyros]]

v t e Levantine cuisine
Beverages	Non-alcoholic beverages Arabic coffee Turkish coffee Arabic tea Jallab Mur Mate Dibs Sahlab Sharbat Qamar al-Din Tamarind Mint lemonade Fermented beverages Ayran Leben Distilled beverages Arak Beers Beer in Lebanon Beer in Syria Beer in Palestine Beer in Jordan Beer in Israel Wines Lebanese wine Syrian wine Palestinian wine Jordanian wine Israeli wine
Breads	Ka'ak Khubz Pita Khubz tannoor Taboon bread Samoon Markook Nokul
Appetizers and salads	Meze (main article) Arab salad Baba ghanoush Falafel Hummus Msabbaha Ful medames Gigandes plaki Kibbeh Labneh Yabrak Tabbouleh Fattoush Raheb Kibbeh nayyeh Sujuk Balila Torshi Muhammara Tahini Toum Tarator Yogurt
Dairy products	Syrian Cheese (main article) Ackawi Shanklish Hallum cheese Nabulsi cheese Tzfat cheese Tresse cheese Baladi cheese Braided cheese Kashkawan cheese Jameed Labneh Feta Kashk Laban Kashkaval Qishta
Soups and stews	Chorba (main article) Yakhni Lentil soup Chicken soup Vegetable soup Harees Shakriyyeh Pacha Mulukhiyah Fasolia Fasoulia Khadra Bamia Sumaghiyyeh
Pastries	Fatayer Lahmajoun Samosa Börek Sfiha Manakish Musakhan
Dishes	Mfarakeh Mansaf Maqluba Kabsa Mujaddara Makdous Mahshi Stuffed peppers Stuffed squash Stuffed eggplants Bulgur Falafel Freekeh Fried eggplant Fried cauliflower Kibbeh Labanieh Kibbeh Bil Sanieh Grilled Kibbeh Shushbarak Batata harra Fawaregh Fatteh Tharid Shakshouka Jazz Mazz Makhlouta Galayet bandora Awarma Maftoul Musaqa‘a Cabbage roll Zarb Siyyadiyeh Mfaraket Koussa
Grilled meats	Kebab (main article) Kebab Halabi Shish kebab Cherry kebab Kebab Khashkhash Kebab Hindi Shish taouk Kofta Shawarma
Desserts	Kanafeh Halawet el Jibn Booza Luqmat al-Qadi Baklawa Basbousa Fig roll Halwa Ma'amoul Muhallabia Phoenicia dessert Qatayef Qurabiya Raha Shaabiyat Dragée Stuffed dates Meghli Sfouf Murabba Nougat Kanafeh Mabrooma Balah El Sham Meshabek Awameh Qashtaliyyeh Ballorieh Znoud El Sit Kallaaj Mabrooma Makaron Barazek Osh El Bulbul Othmalliyya Taj El Malik Swar El Sit
Unique instruments	Raʾwa Manqal Tabun oven Tandoor
Related cuisines	Arab Mediterranean Middle Eastern Israeli Mizrahi Sephardic Armenian Iranian Kurdish Ottoman Jewish Mesopotamian
Food portal Drink portal

v t e Street food
Foods	Acarajé Aloo chaat Aloo tikki Anticucho Apam balik Arancini Arepa Asinan Bagel Bakpau Bakso Balık ekmek Banana cue Bánh hỏi Bánh mì Bánh xèo Batagor Beef Pares Beguni Belgian waffle Beondegi Bhel puri Binaki Binatog Biryani Bourekas Bratwurst Brochette Bublik Bubur ayam Bun cha Bungeo-ppang Bunny chow Burrito Breakfast burrito Calzone Calamares Camote cue Cart noodle Chaat Chebureki Chiko Roll Chimichanga Chinese bhel Cockle (bivalve) Cōng yóu bǐng Covrigi Coxinha Crêpe Crescia Currywurst Dahi puri Dak-kkochi Dim sum Donkey burger Dosa Doubles Douhua Empanada Enchilada Esquites Falafel Farinata Fish ball Focaccia French fries French tacos Fried chicken (Korean, Taiwanese) Navajo frybread Galette-saucisse Ginanggang Gorengan Ghugni Gukhwappang Gyeranppang Gyro Haleem Hot dog Inihaw Isaw Idli Jhalmuri Jiaozi Kaassoufflé Kachori Kapsalon Kati roll Karantika Kebab Chapli kebab Doner kebab Kyinkyinga Shami kebab List of kebabs Kerak telor Ketoprak Khachapuri Khanom Tokyo Kikiam Knish Kwek Kwek Laksa Lángos Luchi Malatang Mami Maruya Masala puri Meat pie Mie ayam Murtabak Naan Nem chua rán Obwarzanek krakowski Pad thai Pajeon Pakora Paneer tikka Pani câ meusa Panini Panipuri Panzerotti Papri chaat Paratha Pasty Pav bhaji Pempek Pepito Peremech Pho Piadina Picarones Pilaf Pinasugbo Pirozhki Pizza al taglio / Pizza by the slice Pizzetta Plăcintă Pljeskavica Poha Poutine Pretzel Punugulu Puri Quail eggs Quesadilla Rat-on-a-stick Ražnjići Rogan josh Rojak Roti Roti bakar Roti john Roujiamo Rumali roti Rustico Sabich Samosa Sandwich Sardenara Satay Sausage roll Scaccia Seblak Sevpuri Sfenj Shao Kao Shashlik Shawarma Sicilian pizza Siomay Soto Souvlaki Stigghiola Stromboli Taco Korean taco Tahri Tahu gejrot Tahu sumedang Takoyaki Tamale Tandoori chicken Tangbao Taquito Tauge goreng Tornado potato Turon U' pastizz 'rtunnar Vada Vada pav Vastedda Vietnamese noodles Xôi Yakitori Zapiekanka
By location	Hong Kong India Chennai Mumbai Indonesia Mexico Philippines South Korea Taiwan Thailand
Mobile catering	Field kitchen Food booth Food cart Food truck Food truck rally Hot dog cart Hot dog stand Ice cream van Sausage wagon Taco stand Yatai Pojangmacha Würstelstand
Lists	List of street foods List of food trucks
Food portal Category: Street food