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What is "Doner Kebab"
Shawarma, shawarma, doner kebab, durum, duner are all different names for the same dish. So in different countries they call fried meat with sauce and salad, wrapped in pita bread or flat cake. 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 in different countries of the world. Everywhere it is called differently. In Germany this dish is called doner-kebab, in Poland and England the kebab has retained its traditional name, in Armenia it received the “name” kebab in Kars, in Bulgaria it is duner, and in Israel it is shawarma or, more briefly, shvarma. This dish, related to oriental fast food, spread in Russia under the names of shawarma and shawarma. In some parts of the country, the name shawarma has taken root. The process of cooking shawarma and shawarma has no fundamental differences. The filling for these dishes is the same, but the shell may differ. Thin lavash is chosen as a shell for shawarma, and in 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. This different interpretation makes the dish just as tasty. However, there is an opinion that they know how to cook the best shawarma in St. Petersburg. Here this dish is commonly referred to as shaverma. This dish is prepared in Russia from almost any, moderately fatty meat. Chicken meat is most often used in outdoor tents, as it is cheaper. In cafes and restaurants you can try this dish of beef, pork, turkey and lamb. The second required 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 pita bread. In addition, some cafes can offer shawarma without a shell. You will simply be served meat and vegetables with sauce on a plate. However, connoisseurs of this dish will most likely not be satisfied with this option. A variety of vegetables and sauces can be used. The sauces used can 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. Some establishments can make you shawarma with Korean carrots, cucumbers and tomatoes, as well as lettuce and Chinese cabbage.
Preparation:
For shawarma, meat is chosen - lamb, turkey, beef, chicken, sometimes pork. The meat is roasted using a special technology in the vertical grills intended for this. The pieces are strung on a vertically located skewer rotating around its axis and relative to the heating elements located along the skewer. As the meat is browned, 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. Along with meat, sauce (white garlic and red tomato) and vegetables (tomatoes, cabbage and cucumbers) are added to the filling of pita or pita bread.
The names of the dish in different regions of the world:
In Azerbaijan, shawarma is called a dish with white sweet and sour sauce and in lavash, while traditional shawarma is called doner kebab or simply "dener"
In Algeria, shawarma is called dener.
In Armenia, this dish is called karsi-khorovats (kebab in karski). Karski shish kebab is a large piece of meat on a skewer, from which pieces are gradually cut as it is cooked and wrapped in dogs (thin unleavened sheet "lavash").
In Belgium, the name pita durum is used (fr. Pita durum), or simply durum, if the filling is wrapped in thin pita bread, or simply pita (fr. Pita), if the filling is placed in half a pita. put in half a pita.
In Bulgaria, the name duner is used, although in reality only gyros is prepared in Bulgaria.
In Great Britain they call it “kebab” from Turkish - Doner kebab.
In Germany, the name Doner kebab (German Doner kebab), or simply Doner, is used. The name Schawarma is also used. Sometimes the name durum is used (from Turkish durum - wrapped) 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 shawarma is used for the same dish, but due to the lack of vocalizations in the usual spelling in Hebrew, the reading of “shwarma” is widespread; the Arabs living in Israel pronounce it as Shuarma. Served in a pita bread, or in a thin pita bread - lafe. The native Jerusalemites call the lafa "Eshtanur". Favorite spices are hummus, tkhina, amba (liquid pickled mango seasoning), spicy skhug. In Israeli shawarma, dairy components in any form are completely absent for reasons of kosher.
In Iran, the dish is called "Turkish kebab" (Persian kabab-torki).
In Kazakhstan, the name shawarma (shauyrma in Kaz.) Is commonly used if the filling is put in half a 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 the Polish stress (always on the penultimate syllable).
In Russia, the dish is called shawarma (a variant of shawarma is absent in modern dictionaries of the Russian language).
In Romania, the name shaorma or shoorma is used.
In Tajikistan, the name shawarma is mainly used.
In Turkmenistan, the names of shawarma, turk kebab and doner kebab are used.
In Uzbekistan, the name Turk-kabob is widespread. However, wrapped in lavash is often called simply "lavash", and "turk-kabob" means cooked in a thin loaf like pita. Donar is served as a separate main course with a side dish.
In France, this dish is called le kebab or chawarma.
In the Czech Republic, the name gyros is used for this dish, which is of Greek origin.
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