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What is Doner Kebab

Shawarma, shawarma, doner kebab, durum, duner - all these are different names for the same dish. So in different countries called fried meat with sauce and salad, wrapped in pita bread or flatbread. This oriental fast food quickly conquered the whole world, making it a worthy competitor to fries and a hamburger.

A bit of history, or who invented shawarma

Turkish kebab has received many names around the world. Everywhere it is called differently. In Germany, this dish is called doner kebab, in Poland and England, the kebab retained its traditional name, in Armenia it received the “name” Karski shish kebab, in Bulgaria it is duner, and in Israel it is shavarma or, more briefly, shvarma. This dish, related to oriental fast food, has spread in Russia under the names shaurma and shawarma. In some parts of the country, the name shawarma has taken root. The process of preparing shawarma and shawarma has no fundamental differences. The filling for these dishes is the same, but the shell may be different. A thin pita bread is chosen as a shell for shawarma, and in a shawarma, the filling is wrapped in half a pita.

What is shawarma / shawarma made of in Russia.

In Russia, shawarma and shawarma are prepared in specialized establishments, as well as in street stalls. In addition, this dish can be ordered in some cafes and restaurants. In all catering establishments, such a dish is prepared in different ways. Such a different interpretation makes the dish no less tasty. However, there is an opinion that the best shawarma can be cooked in St. Petersburg. Here, this dish is commonly referred to as shawarma. This dish is prepared in Russia from almost any moderately fatty meat. In outdoor tents, chicken meat is most often used, as it is cheaper. In cafes and restaurants, you can try this dish of beef, pork, turkey and lamb. The second mandatory ingredient in shawarma is the shell in which the filling is wrapped. An ideal option for such a purpose would be thin Armenian lavash. You can also use half a round Arabic flatbread - pita. In addition, some cafes may offer shawarma without a shell. You will simply be served on a plate with meat and vegetables with sauce. However, connoisseurs of this dish, most likely, will not be satisfied with this option. Vegetables and sauces can be used in a variety of ways. The sauces used may consist of a different set of ingredients. In Russian shawarma, you can find fresh white cabbage, and a mixture of mayonnaise and ketchup is often served here as a sauce. In some establishments, you can make shawarma with Korean carrots, cucumbers and tomatoes, as well as with lettuce and Beijing cabbage.

Cooking:

For shawarma, meat is chosen - lamb, turkey, beef, chicken, sometimes pork. The meat is roasted according to a special technology in vertical grills designed for this purpose. The pieces are strung on a vertically located skewer, rotating around its own axis and relative to the heating elements located along the spit. As the meat is fried, it is cut with a long knife (or a special electric circular knife) into thin pieces that fall into the pan. These pieces are then further crushed. Together with meat, sauce (white garlic and red tomato) and vegetables (tomatoes, cabbage and cucumbers) are added to the filling of pita or pita.

Names of the dish in different regions of the world:

In Azerbaijan, shawarma is a dish with white sweet and sour sauce and lavash, while the traditional shawarma is called doner kebab or simply "dener"

In Algeria, shawarma is called dener.

In Armenia, this dish is called karsi-khorovats (kar-style shish kebab). Karski shish kebab is a large piece of meat on a spit, from which pieces are gradually cut off as they are cooked and wrapped in psats (thin unleavened sheet "lavash").

In Belgium, the name pita durum (fr. pita durum) is used, or simply durum, if the filling is wrapped in thin pita bread, or simply pita (fr. pita), if the filling is placed in half of the pita. put in half a pita.

In Bulgaria, the name duner is used, although in fact only gyros is prepared in Bulgaria.

In the UK, the abbreviation for "kebab" is from Turkish - Doner kebab.

In Germany, the name used is Doner kebab (German: Doner kebab), or simply Doner. The name Schawarma is also used. Sometimes the name durum (from Turkish durum - wrapped) is used if the filling is wrapped in thin pita bread. There is also the name Turkish pizza (German: Turkische Pizza).

In Greece and Crete, meat cooked on a vertical spit is called gyros, and pita stuffed with this meat is called gyros pita.

In Israel, the name shawarm is used for the same dish, but due to the lack of vowels in the usual Hebrew spelling, the reading "shwarma" is widespread; Arabs living in Israel pronounce it as shuarma. Served in a pita bread, or in a thin pita bread - lafa. The natives of Jerusalem call Lafa "Eshtanur". Favorite condiments are hummus, tehina, amba (liquid pickled mango seasoning), spicy chug. In Israeli shawarma, dairy components in any form are completely absent for reasons of kashrut.

In Iran, the dish is called "Turkish kebab" (Persian kabab-torki).

In Kazakhstan, the name shawarma (shaurma in Kazakh) is commonly used if the filling is placed in half of the pita and doner (doner kebab) if the filling is wrapped in pita bread.

The Lebanese name for shawarma is kubba

In Lithuania, the dish is simply called kebabas (lit. kebabas).

In Poland, the name kebab (from German Donerkebab) is used, adjusted for Polish stress (always on the penultimate syllable).

In Russia, the dish is called shawarma (the variant shawarma is not found in modern Russian dictionaries).

In Romania, the name shaorma or shoorma is used.

In Tajikistan, the name shawarma is mainly used.

In Turkmenistan, the names shawarma, turk kebabi and doner kebab are used.

In Uzbekistan, the name Turk-kabob is common. However, wrapped in pita bread, it is often called simply "lavash", and "turk-kabob" means cooked in thin bread, like pita. "Donar" is served as a separate second course with a side dish.

In France, this dish is called kebab (le kebab) or chawarma.

In the Czech Republic, the name gyros is used for this dish - of Greek origin.

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