You DON'T love shawarma! You don't even know shawarma!
You claim that you're in love with this arabic fast food. But you don't even know anything about it. Stop breaking shawarma's heart. It doesn't buy into all this 'love at first bite' nonsense. If you want shawarma to love you back, truly get to know it.
Doner Kebab is a levantine meat preparation. But you don't know what ANY of that means either...
Invented in the 18th or 19th century, doner kebab means “rotating grilled meat.” When it was introduced to Greece, the locals named it “gyros,” the Greek word for “turn.” Likewise, when it spread through the Middle East, it was called “shawarma,” an Arabic word for “turning.” Of course, if you’ve ever seen the meat gloriously spinning on a rotisserie, you understand why these names stuck.
So next time you bite into a tasty kebab, remember you wouldn't have that delicious meal if it weren't for the inventiveness of the Ottoman Empire, a few shrewd Turkish expats, and the hungry masses of Germany.
Now go forth and proclaim your true love for Shawarma. You are worthy.
Doner Kebab is a levantine meat preparation. But you don't know what ANY of that means either...
Invented in the 18th or 19th century, doner kebab means “rotating grilled meat.” When it was introduced to Greece, the locals named it “gyros,” the Greek word for “turn.” Likewise, when it spread through the Middle East, it was called “shawarma,” an Arabic word for “turning.” Of course, if you’ve ever seen the meat gloriously spinning on a rotisserie, you understand why these names stuck.
There are a few varieties of Shawarma formulas that have gotten to be prevalent everywhere throughout the world, particularly all over Arab, the Caucasus and Europe. In the Eastern Mediterranean locale, Shawarma is likewise prevalently known as “Center Eastern Taco.”
The meat for this dish is put on spit and is for the most part flame broiled for a few hours, which might be the length of a day. The formulas have distinctive varieties in various cooking styles and regularly known by various names. In the Greek food, the prominent Shawarma variety is called “gyros,” while in Armenian cooking, the dish is also called “tarna.”
The shawarma meat cone is made from packed-down slices of meat—often chicken, sometimes lamb, and occasionally even goat. A shawarma also requires a different preparation than a gyro, as its meat is marinated for as long as a day in a variety of seasonings and spices, like allspice, bay leaves, cinnamon, dried lime, vinegar, and cardamom.
There’s also a wider array of toppings in shawarma’s wheelhouse, including tahini, tabbouleh, fattoush, cucumber, and hummus—but no tzatziki. And while it can be served wrapped up in a large pita, it can also come stuffed inside of hollow pita bread.
So next time you bite into a tasty kebab, remember you wouldn't have that delicious meal if it weren't for the inventiveness of the Ottoman Empire, a few shrewd Turkish expats, and the hungry masses of Germany.
Now go forth and proclaim your true love for Shawarma. You are worthy.
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