Shawarma: history of creation, composition, method of preparation. Whose national dish is shawarma and who invented it? Shawarma dish of what cuisine
Shawarma is a dish very popular in the countries of the eastern Mediterranean, such as Syria, Israel, Egypt, Turkey, etc. It is based on pita or pita stuffed with grilled meat and then chopped, mixed with pieces of vegetables. Spices and various sauces are traditionally added. Shawarma is eaten without the use of cutlery.
In the article we will talk about the history of the origin of the shawarma dish, about the various names, about the rules for laying out the ingredients adopted in different areas.
Name variations
Very similar dishes, but named with different words, came to us from past centuries and from different countries: shawarma - from the countries of the Arab world, dener kebab - from Turkey, gyros - from Greece.
Moscow residents say “shaurma”, St. Petersburg residents say “shawarma”, in the city of Tver they will offer you “shawarma”. In the Urals, for example, in the Perm Territory, there are both the most traditional names for Russian-speaking citizens. And in Azerbaijan, a mixture of meat and vegetables is served wrapped in pita bread with white sweet and sour sauce. The locals call this dish shawarma, and for the traditional version of such an appetizer they use the name “dener kebab”. The Armenians have a different name - they say “karsi-khorovats” or “shavurma”. Another option (mainly for visitors) is “karski shish kebab”.
In Israel, they prepare “shawarma” (with an emphasis on the second syllable) or “shwarma”. Modern Arabs call this dish "shuarma", without highlighting the stressed vowel. The Belgians call shawarma "pita-durum" or "durum" with the accent on the first syllable. This word, translated from Turkish, means “wrapped”. However, the same Belgians can also call the dish “pita” if this flatbread is used instead of pita bread. The English say “kebab”, the Germans say “dener-kebab”, and the Bulgarians say “duner”. In Romania, the name "shaorma" or "shoorma" is accepted, and in Paris - "Greek sandwich". In the Czech Republic, the Greek word “gyros” is actively used to refer to shawarma.
Linguists testify that such a rich synonymic range can speak of a rich history of the creation of shawarma: after all, the word itself clearly has Semitic roots, “kebab” is Turkish, but “gyros” is Greek in origin.
By the way, modern dictionaries of the Russian language for the most part (except for the Explanatory Dictionary of T.F. Efremova) do not contain the word “shawarma”, although it is quite actively used in Russia along with the word “shaurma”. According to the conclusions of linguists, this word has taken root, since it does not contradict the norms of the Russian language, and besides, it is more convenient to pronounce - that is, it fits better on the tongue. It is very possible that, as is often the case with dialectisms, it will eventually take its place in dictionaries.
History of the dish
Shawarma appeared in Damascus a dozen centuries ago, at least it is believed so. Initially, it consisted only of meat, which was wrapped in a flat cake. Later they guessed to marinate meat slices, then fry them, mixing with salad and flavoring with sauce.
In Europe, the history of the emergence of shawarma is associated with migrants from Turkey. The first to make shawarma was Kadyr Nurman. It was a German culinary specialist of Turkish origin. In 1972, he opened a kiosk in Berlin near the Zoologischer Garten railway station for the production of this dish, which was specially designed for people who want a quick bite to eat on the go. These have always been in major cities. First of all, of course, there were labor migrants. Kadyr Nurman's "invention" was like a Turkish dener kebab made from puffed meat fried on a vertical spit and served as a sandwich. This shawarma, in addition to meat, also included traditional salad ingredients. Soon the dish became extremely popular, and kebab cafes, as they were originally called, spread throughout Germany and then throughout Europe. Nowadays, German-made shawarma is served in Berlin both in small cafes and in chic restaurants - it is so popular.
The history of shawarma in Russia
It first appeared, of course, in the southern regions of our country. And it is still considered that this dish in the Caucasus is the most delicious.
The recipes of Moscow shawarma and St. Petersburg shawarma, like, indeed, many others around the world, can be considered variations on the theme of “delicious Arabic dish”. Over the centuries, it is already difficult to tell with high certainty about the history of shawarma and the rules for laying out ingredients. However different versions nevertheless exist.
There is even a legend according to which the history of the appearance of shawarma in Russia is associated with the city on the Neva. After all, the very first shawarma, speaking in St. Petersburg, was cooked here in 1990. They argue about a specific place: according to one version, this is Courage Square, according to another - Uprising. The gastronomic novelty was designated as shawarma, which the Petersburgers read and voiced as “shawarma”, and the Muscovites perceived this word by ear as “shawarma”, which is why the lexical inconsistency arose.
However, there was another version about the appearance of the “Arab guest” - allegedly shawarma was on the menu of the Lebanese cuisine restaurant “Bako-Lebanon” back in 1989.
The composition of oriental shawarma
In Israel and Palestine, shwarma is a popular fast food. It is prepared from turkey meat or young lamb with obligatory soaking with a mixture of Arabic spices. Usually the cooking process is as follows: the meat is cut into small thin slices like plates, then they are pressed together and roasted on a spit. During the cooking process, the meat is cut off from the edges and wrapped in pita along with the rest of the ingredients. Sometimes only meat acts as a filling, and vegetables are served as a salad, separately.
The most popular sauce in the Middle East is tahini, and the most popular salad is tabouleh.
Eastern traditions have been preserved in restaurants open in many cities, including Russian ones. It uses only meat that has been soaked in the marinade for at least a day. Marinade filling usually consisted (and consists) of vinegar, kefir, lemon juice and a set of spices. It is restaurant shawarma that is most often flavored with garlic sauce instead of ketchup or diluted with hastily mayonnaise, as is often done in street stalls.
In Russia
According to the national history of shawarma, Moscow shawarma differs from St. Petersburg shawarma not only in size, but also in the composition of the ingredients. The meat is pre-fried on a spit, then it is crushed and simmered on a baking sheet. Pieces of fried chicken (pork) are mixed with slices of fresh cucumbers, tomatoes or, depending on the season, shredded cabbage. The latter can occasionally be mixed with Korean-style carrots (Moscow version). In summer, cabbage is replaced with lettuce, and in winter, slices of fresh cucumbers are sometimes mixed with pickled ones. Then add a small amount of sauce - mayonnaise or ketchup. This mixture is wrapped in pita bread.
The St. Petersburg version contains chicken, you will not find pork in it. Moreover, the meat, cut into cubes, is fried on a horizontal grill. Other ingredients are repeated - cucumbers, tomatoes, finely chopped cabbage. In this city, the sauce is more often made from sour cream mixed with garlic and spices (but other options are possible). The prepared mixture is wrapped not in pita bread, but in pita. Before serving, the cake with the filling is heated on a special contact grill. But not always.
Generally speaking, it is customary to eat shawarma with your hands, but this is inconvenient. Therefore, today sometimes a mixture of chicken and vegetables in sauce is served to the client on a plate (the ingredients can be laid out separately), and the flatbread is offered as an addition. Sometimes the manufacturers of this fast food reach the sophistication in the form of a slice of lemon on a plate with a ready dish. Pieces can be added to the canonical set fried potatoes, which, of course, will affect satiety and volume, but it is unlikely that this dish can already be called traditional shawarma.
Sauce
The usual sauces that were used to prepare this dish are kefir, white garlic, red tomato.
This is a separate topic, quite important, at least for such a dish. For example, white sauce recipes used in factories Catering Petersburg, almost every cook has his own.
Here is one of the recipes: 4 tablespoons of kefir and sour cream are mixed with 4 tablespoons of grated garlic, then spices and herbs should be added (black and red ground pepper, coriander, dried parsley and dill). The sauce is mixed with the filling and infused for an hour. It is worth noting that a distinctive feature of St. Petersburg sauce is the absence of mayonnaise.
Meat
Today, meat for shawarma is prepared as follows: pieces or pressed meat plates are mounted on a large rotating vertical skewer, along which heating elements. Cut off the outer edges as it cooks. long knife into the pallet, on which they are additionally crushed.
The type of meat used in the preparation of shawarma can be different - chicken, turkey, beef, lamb and even camel meat. Occasionally, fish is also prepared for the filling. Pork is also used, but it is clear that in non-Muslim countries.
True, for the very first shawarma, only lamb and veal were taken, chicken began to be used relatively recently, almost at the end of the 20th century. Most likely, this happened at the suggestion of the Turks, who practice making shawarma in European cities - after all, poultry meat was cheaper.
By the way, the pursuit of the most economically affordable meat has done a disservice to this dish - today shawarma, like other fast food, is considered by experts to be the most harmful food for the human body. And all because the so-called Bush legs were most often purchased for street shawarma. These parts of the chicken were not only the cheapest, but also the fattest.
Meanwhile, shawarma, cooked according to all the rules of culinary art and from quality products, does not cause any harm to the body.
Vegetables for shawarma
The most common vegetables for this dish are tomatoes, cucumbers, cabbage. But in each region, since the spread and popularity of shawarma, its own innovations have appeared. Together with meat, not only slices of fresh cucumbers and tomatoes can be wrapped in pita bread, but also chopped lettuce, pickled vegetables, mushrooms, and Korean-style carrots.
Cake
Lavash or pita were traditionally used to wrap meat and vegetables for shawarma. However, in the southern countries of Europe, focaccia (or focaccia) also successfully copes with this function. This is a thin, yeast-free tortilla used by Italians to make pizza. By the way, it is also baked with yeast - then it turns out to be magnificent - however, such focaccia is no longer for shawarma.
Did you know…
In Lebanon and other countries of the Middle East, it is not customary to cook shawarma in street tents. A person, of course, can buy it, take it with him and eat it while sitting in a car, but the preparation of the dish itself requires compliance with sanitary and hygienic rules that are impossible in street stalls. Moreover, such fast food outlets, as a rule, are installed in crowded places - at stations, markets or near stadiums and parks.
It took the meat of seven cows to prepare the largest shawarma in the world (1198 kg). It was prepared in Ankara and subsequently entered into the Guinness Book of Records.
In 2015, photos of girls eating shawarma gained immense popularity on social networks. They laid out in groups under the general name “ beautiful girls and shawarma. It shouldn't come as a surprise, of course, that bands called Handsome Guys and Shawarma later sprang up.
Aphorisms about shawarma
As usual, the most popular always gives rise to anecdotes and well-aimed statements among the people. Stories about shawarma began to appear when many tents were set up in Russia for the production and sale of this dish. Shawarma, made in haste in places where unsanitary conditions reigned, aroused legitimate suspicions as a product offered to the people. There were even rumors that shawarma is made from the meat of stray dogs and cats. They still appear from time to time. And here are some of the popular aphorisms:
If you peer into the shawarma for a long time, the shawarma begins to peer into you.
Shawarma under the guise of food penetrates the victim ...
Shawarma is not something that allows you not to die of hunger, but something that allows you not to die hungry.
We talked about the history of the creation and emergence of shawarma, we hope the information will be useful to you.
Manufacturer: TM "Marislavna" (IP Veselova M.V., Maykop)
The composition of the collection includes antitumor, anti-inflammatory, immunomodulatory, antioxidant, tonic herbs. The herbs included in the collection have an intense blood-purifying, hemostatic, antimicrobial, and antispasmodic effect. Tea helps to cleanse the decay products of tumors in the female genital area, has an analgesic effect.
It is used for malignant oncology in the area of the female reproductive system, and for large uterine myomas.
COMPOUND: valerian roots, elecampane roots, licorice roots, plantain leaf, columbine grass, sweet clover grass, St. immortelle flowers, calendula flowers.
Cooking: Brew 1 tablespoon of the collection with 1 cup (200 ml) of boiling water. Boil for 2 minutes, insist 30 minutes, strain. Drink throughout the day in portions between meals. Course 3 months.
Contraindications: pregnancy, lactation, individual intolerance to the components of the composition.
When calculating the required number of collection packages per course, use the following information: 1 tablespoon with a small slide contains 6-7 grams of the collection. Thus, 1 pack of 200 gr is enough for approximately 1 month of intake.
The disease requires complex treatment! In combination with this collection of herbs, it is recommended to take tinctures: hemlock, aconite, prince, Todikamp, black elderberry syrup on fructose, etc., put Phytocandles No. 11 Anti-cancer at night. Ready-made programs for the complex treatment of oncology of the uterus, ovaries are presented in the section PHYTO COMPLEXES,
Dry herbs and preparations should be stored in a dry, dark place, with room temperature. Shelf life 2 years.
The product is certified. TU 9197-004-0177188917-2013 (certificate of conformity, declaration of conformity)
When shawarma appeared in St. Petersburg, in what areas of the city is it most popular, and how did it turn from street food into a popular restaurant dish? "Paper" publishes about the city's most famous fast food.
In the project materials, also read where the first cafe with shawarma opened, what the dish is called in different countries and where St. Petersburg musicians, directors and bloggers prefer to eat shawarma.
What is the difference between Greek gyros and Israeli shwarma, as shawarma is called in different regions Russia and why can dishes cooked in lavash and pita have different names?
"Paper" compiled a dictionary of shawarma names in different cities of Russia and countries of the world.
Gyros, yiros
The name is familiar in Greece and the Czech Republic. In Greece, the meat is called "gyros", and the pita stuffed with this meat is called "gyros pita". Potatoes are also added to the dish.
Doner kebab, doner
The name of a dish in Germany. Today's version of shawarma appeared in the 70s exactly here: a German culinary specialist of Turkish origin Kadyr Nurman began to wrap meat in a flatbread so that you could eat the dish on the go. Although he was not the only one who came up with this idea, it is he who is considered to be the “father of Döner”.
Azerbaijan also uses the word "doner", and the usual Bulgarian version of the dish - "duner" - is served with potatoes, like the Greek "gyros".
Durum
The word from the Turkish language ("wrapped"), denoting lavash. It is used, for example, in Belgium - this is how they call a dish in which the filling is wrapped in thin pita bread. If pita starts, the dish is called “pita”.
Karsi-khorovats
“Karski shish kebab”, which is prepared in Armenia. Cognac or vodka is added to the marinade for lamb, and the finished pieces of meat are wrapped in psats - thin pita bread.
Kebab
A word that means grilled meat. Shawarma is considered a kind of kebab - it was this dish that Kadyr Nurman adapted. At the same time, shawarma in pita or pita bread is often called kebab in various countries - for example, in France and Great Britain.
Words like "kebab" and "döner kebab" can be found everywhere, despite the established tradition in one language or another.
Kebab
Lithuanian version of the name of the dish. For example, at Grill Food in Vilnius, you can try kebabs with pork or chicken, Chinese cabbage, cucumbers, tomatoes, onions and sauce.
Turk-kabob
The name used in Uzbekistan. However, shawarma wrapped in pita bread is often called “lavash” here, and “turk-kabob” means a dish cooked with bakery product similar to pita.
Shavarma, shvarma
Israeli version of the name. Here the dish is served in pita or in lavash - lafa; it is topped with hummus. By the way, exactly the same version of the name of the dish - "shavarma" - is used in Tver.
Shawarma
The word that has taken root in St. Petersburg - unlike, for example, the Moscow "shawarma". The reason is that there is no single source language, and the names of the dish were probably learned in Russia from different immigrants from the Middle East. In the academic dictionary, only the variant "shawarma" is recorded. Despite this, Gramota.ru advises Petersburgers to still say “shawarma” and be proud of the words that distinguish the local dialect.
Shawarma
A word characteristic of Moscow, Kazakhstan, Tajikistan; at the same time, the word as a whole is more popular for a number of regions of Russia than "shawarma". According to Yandex, 82% of users search the Internet for "shawarma", while the remaining 18% search for "shawarma".
Shaorma
This is what they call shawarma in Romania. In Bucharest, for example, Dristor Doner Kebap is a popular establishment, which is highly praised by tourists: here you can try meat in a sandwich, pita (Rom. lipie shoarma) and on a plate, as well as a vegetarian option.
Shawarma (shawarma) is whose National dish? And when and where was the shawarma invented? and got the best answer
Answer from Elena N[guru]
Shaurma, shawarma, shavarma, shuarma (names common respectively in Moscow, St. Petersburg, Tver and Israel/USA Arabic شاورما, Hebrew שווארמה, from Turkish çevirme), in some countries called doner kebab (tour . döner kebab) - a Middle Eastern dish (probably of Turkish origin) from pita or pita bread stuffed with chopped fried meat(pork, lamb, beef, turkey or chicken meat) with the addition of spices, sauces and fresh vegetable salad. Shaurma - this was originally the name of the Turkmen dish invented by steppe shepherds - boiled gazelle or saiga meat is finely chopped and placed in the washed stomach of the same gazelle or saiga, its fat merges there. Then the stomach is sutured. Such goodness can be stored for up to several months without spoiling. A curious fact: in Moscow the word shawarma is used, in St. Petersburg - shawarma (see Differences in speech between Muscovites and Petersburgers). In Tver, located between St. Petersburg and Moscow, the word shavarma is used. In the Urals (Perm, Yekaterinburg), both names are accepted - shaurma for a dish where the filling is wrapped in a thin leafy unleavened “Armenian” pita bread, and shawarma - when a half of a pita (similar to a bun) is taken for a hamburger) and filled with stuffing. In Azerbaijan, shawarma is called a dish with white sweet and sour sauce and in pita bread, while the traditional shawarma is called doner kebab. due to the fact that in these cities the dish was originally prepared by foreign Arabs or Caucasians speaking different languages and dialects. In Israel, the name shavarma is used for the same dish, but due to the lack of vocalizations in the usual spelling in Hebrew (שווארמה), the reading “shvarma” is widespread; Arabs living in Israel pronounce it as shuarma (without a pronounced accent). In Kazakhstan, instead of the word shawarma, the name doner-kebab (tur. döner-kebab) is often used, and instead of pita, pita bread is used, in which the filling is wrapped. In the Czech Republic the name gyros is used for this dish - probably of Greek origin. There are also the Algerian version of dener, the Lebanese version of the name - kubba, the Greek - gyros.
Answer from User deleted[guru]
Arabs - if I'm not mistaken. Only there it is called kebab.
Answer from Isok[guru]
In the east... in the east... what is tea without shawarma...
Answer from Arnica[guru]
Shawarma - this was originally the name of a Turkmen dish invented by steppe shepherds - boiled goitered or saiga meat is finely chopped and placed in the washed stomach of the same goitered or saiga, and its fat is drained there. Then the stomach is sutured. Such good can be stored for up to several months without spoiling.
Answer from Afrodita Kiprida[guru]
Guys! All these Moscow-Petersburg shawarmas and shawarmas suck and let them eat themselves greedy market chocks and pimply students - they didn’t even come close to real Israeli שווארמה which is prepared according to two recipes - Arabic and Jewish: The difference is that Arabic it is made either from lamb, veal and red turkey, but always on top of a skewer fat tail with mutton fat. It is marinated a little differently - the meat is soaked and therefore there is a slight aftertaste of sourness. Jewish is prepared either by their red turkey and chicken. In salads, there is always finely chopped tomato-cucumber, instead of oil seasoned with fairly diluted tahinoya. to the world apart from Russia - chips. Sometimes they serve it with in a special way cooked beans - ful. And all other shawarmas, shawarmas, doner kebabs (Turkish European name) - sucks: meat is not properly marinated, insignificant portions, the presence of ketchup and mayonnaise, which is CONTRAINDICATED!
Answer from hulk[expert]
if you want everything, type in Yandex, Google, May ru and ask a question there and you will find out everything
Shawarma is a lavash or pita dish with minced Halal meat, chopped vegetables and sauce. Halal meat includes lamb, lamb. In states with a Christian religion, it is prepared from pork, beef, chicken and turkey. Shawarma has different names: shawarma, shaorma, shuarma, shavarma, dener. They eat it without utensils.
The selected meat for shawarma is fried on special vertically mounted grills. Large pieces are put on vertical rotating skewers, near heat-emitting appliances. With the help of a sharp knife, the edges of the meat are cut off, which is fried gradually and placed in a container. On a pallet, they are crushed and mixed together with the fat released from the cooked meat.
Ready-made meat is put into pita bread or pita, seasoned with sauce and vegetables.
Names of shawarma in different states
in Azerbaijan shawarma- This pita with the addition of sweet and sour sauce white color. It is traditionally called " don'r".
Algeria refers to it as shawarma dene?r.
In Armenia it is “????????????? ??????? AVTOMEK’YeNANER khorovatsy ", shawarma.
Karski shish kebab is a huge piece of meat fried on a spit. As it is cooked, pieces are cut off from it and placed in pita bread, fresh to taste.
In Belgium shawarma - « pita durum", which means "folded" in translation.
In Bulgaria - they called it "duner".
In the UK, shawarma got the name "kebab", which in Turkish is " Doner kebab».
How to cook shawarma at home
The most common dish fast food you can call it shawarma. If we ask ourselves how many calories are in this dish, then, first of all, we note what kind of meat it is made from.
If lean meat is chosen for the dish, then its calorie content will be up to approximately 300 calories per 100 grams of product. I would like to emphasize that such an indicator will refer to the portion that you cook for yourself at home. Moreover, it will not be difficult to calculate the Kcal of the combined products that you yourself put in shawarma, knowing them separately nutritional value. For those who are on a diet, we advise you to cook shawarma with salad or boiled fish and vegetables.
Some subtleties of cooking shawarma
It is necessary to carefully consider the purchase of pita or pita bread, in which you will wrap the shawarma. There should be no doubt about their freshness. Dry pita bread breaks and cracks when wrapped, from which appearance The food leaves much to be desired.
To make the meat juicy, it is recommended to marinate it. The marinade can be prepared according to your own taste and desire. It may include: lemon, kefir, and other ingredients. In any case, the meat after marinating will be more tender and juicier. Undoubtedly, it is necessary to properly grill it.
Before cooking, we advise you to dry it on a towel so that unnecessary moisture leaves and a crust forms when it is fried. When the meat is cooked and all the ingredients fit and roll into pita bread, shawarma can be fried on a dry grill on both sides.
How to make shawarma sauce
The most palatable sauces for shawarma are "sour cream" and "tomato". It's not hard to cook them. In addition to sour cream, garlic, leeks, pickled cucumbers are added to sour cream sauce. And in tomato tomatoes, olive oil, lime juice, adjika and coriander.
We put the necessary ingredients in a blender, grind to a paste-like state and add as much as we want to the dish. Both sauces can be mixed if desired. It will turn out delicious too.
How beautiful to roll pita bread
Undoubtedly, we want our dish to look presentable. Juice flowing from shawarma and meat falling out is not what we need. Beauty, of course, is also necessary. To do this, you need to learn how to wrap shawarma correctly. First you need to spread the pita bread on a flat surface and sprinkle a little water. Then step back a little from its tips and generously spread with the chosen sauce, put the stuffing from vegetables and meat, and pour seasoning again.
Then cover with the rest of the pita bread from the sides and roll into a tube.
Shawarma, its harm
Often, running down the street at lunchtime, we really want to whip up something to eat! On the way, we come across stalls with tempting pastries, hot dogs, shawarma, which are quite difficult to refuse. By purchasing such products on the street, we run the risk of catching E. coli or getting sick with serious diseases.
Poorly fried, stale meat, mayonnaise added instead of sauce, and ketchup can poison our body. Shawarma, cooked on the street, has much more calories than made at home, due to synthetic additives that are harmful to humans. From such a dish, intestinal colic, indigestion, intestinal dysbacteriosis, pain in the liver, nausea and others can occur. side effects. And its constant use can lead to obesity.
Shawarma, its useful qualities
If shawarma prepared from high-quality, fresh products, then it is certainly useful, like any other product. If it is used infrequently, in moderation, then it can be given even to children who are over 10 years old. Nutritionists can advise this dish in order to build up muscle mass with insufficient use of animal proteins; to saturate the body with macro- and microelements. Infrequent use of it in the diet will not affect overweight and blood cholesterol levels.
Useful properties have individual ingredients of the recipe. So, curcuma has a beneficial effect on the digestive tract. Garlic lowers blood pressure and prevents blood clots from forming. Everyone knows about the benefits of cabbage. It is a source of minerals such as: K, Ca, P, S; trace elements - Al, Zn, Fe, Mg.
The largest shawarma, weighing 98 kilograms, was cooked in Ankara. The holiday was organized by the Aba Piknik restaurant chain. At an organized shopping festival, ten chefs worked on the doner kebab. It took meat from 7 cows to prepare such a huge shawarma. This dish is included in the Guinness Book of Records.
