Shawarma
Shawarma
Shawarma (pronunciation: /ʃəˈwɑːrmə/) is a popular dish in Middle Eastern cuisine. It is a type of meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit and may be grilled for as long as a day.
Etymology
The term "shawarma" is derived from the Turkish word "çevirme", which means "turning". It is named after the method of preparation, which involves turning the meat on a spit.
Preparation
Shawarma is prepared by stacking slices of marinated meat on a vertical spit. An onion, a tomato, or a halved lemon is sometimes 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 several hours (up to a day). Finally, the meat is shaved off the stack with a large knife and served with vegetables, spices, and sauce.
Related Terms
- Doner kebab: A similar dish of Turkish origin, where the meat is cooked on a vertical rotisserie.
- Gyro (food): A Greek dish made from meat cooked on a vertical rotisserie, traditionally pork, chicken, or lamb.
- Al pastor: A dish developed in Central Mexico, likely as a result of the adoption of the shawarma spit-grilled meat brought by Lebanese immigrants to Mexico.
See Also
External links
- Medical encyclopedia article on Shawarma
- Wikipedia's article - Shawarma
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