Shawarma is the origin of the dish. Names for the point of sale of shawarma. How to name. Hundreds of names

Shawarma is eaten everywhere, but different peoples she owns. Let's talk about the difference between gyros and fajitas and quessadillas and burritos. Doner kebab The most popular fast food in party Berlin. Made from any meat except pork. Add fresh and pickled cucumbers, tomatoes, herbs and onions. Sometimes you can choose a sauce - yogurt, tomato, etc. Lavash with shish kebab In Armenia …

Shawarma is eaten everywhere, but different nations have their own. Let's talk about the difference between gyros and fajitas and quessadillas and burritos.

1. doner kebab

The most popular fast food in party Berlin. Made from any meat except pork. Add fresh and pickled cucumbers, tomatoes, herbs and onions. Sometimes you can choose a sauce - yogurt, tomato, etc.

1. Lavash with barbecue

In Armenia, you will be given Karski shish kebab wrapped in thin pita bread. This is a barbecue marinated in vodka or cognac, which is fried, alternating with lard.

1. Durum

The same doner kebab only in thin pita bread. They say that this is a doner for girls, because it is more convenient to eat and does not splash juice at you from all sides.

1. Gyros

Greek shawarma with French fries, garlic, oregano and Greek yogurt tzatziki sauce.

1. Brtuch

A type of Armenian shawarma, it is also called burum, brduch, brduj and brtunch. You can shove whatever you want into it - eggs, meat, sausage, etc., the main thing is that there be greens and salty cheese.

1. Burrito

Made from a wheat tortilla, inside which is minced meat, beans, cheese, tomatoes, rice, avocado, sour cream or chili-based salsa. A deep-fried burrito is called a chimichanga.

1. Enchilada

If you take a burrito with not wheat, but with corn tortilla, and fry it in a pan or bake it, you get an enchilada. Be sure to add chili.

1. Taco

Burrito from Mexico. Anything is put into a corn or wheat (less often, mainly in the north of the country) tortilla: meat, chicken, beans, seafood, fish, vegetables, chorizo sausage and cactus. Served with herbs, guacamole and salsa. They eat tacos with their hands, having previously folded the tortilla in half.

1. Tantuni

A kind of Turkish doner, but it seems to be tastier than the classic one. The difference is that chopped boiled veal is added inside, and the bread or flat cake is soaked in meat juice.

1. Quesadilla

Based on the words "queso" (mex. - cheese) and "tortilla". A tortilla folded in half is filled with cheese and then fried until the cheese is completely melted. Chorizo sausages, mushrooms, meat, potatoes and vegetables are sometimes added there.

1. Fajitas

Also from Mexico. Faja is "strip" and you guessed it, the tortilla here is filled with sliced long strips and grilled meat and vegetables. Invented a dish on the border with Texas. But if there was a wall on the border, we would not have fajitas.

1. Pancake with meat

Well, here you know everything.

1. kati roll

Indian fast food. The paratha is filled with a filling, mostly in vegan India, without meat.

Many tasty and hearty dishes came to European cuisine from the East. Such “travelers” include the beloved and already familiar shawarma. Now home delivery offers the opportunity to order this delicacy prepared according to a wide variety of recipes. It is hard to imagine that even 20 years ago, in most of the territory of Russia, they did not even know about the existence of this dish. The simplest recipe remained a mystery, and the title said nothing about its contents. Where did shawarma come from in Russian open spaces?

Culinary History Page

The recipe for a hearty oriental dish was invented relatively recently, in 1972. Its creator is considered to be a Turk living in Germany, Kadyr Nurman. He reworked the traditional recipe national dish- kebab. WITH light hand a chef who built his business on the production of shawarma, the recipe was sold all over the world.

The peculiarities of the preparation of the dish were in a specially prepared pita bread or flatbread and in the correct roasting of the meat. Chopped vegetables and fragrant spicy sauce were used for filling. The meat was used in a variety of ways, but most often beef, chicken or turkey fillet fell into the lavash. Food delivery in Tver currently offers many shawarma recipes. You can order it quickly and for every taste.

The appearance of shawarma in Russia

In the expanses of Russia, the dish began its triumphal procession in the early 90s. It was then that people began to spend less time on home cooking food and began to snack on the run in their free time. Shawarma or kebab can be attributed to dishes fast food. The success of a good taste delicacy directly depends on the quality of the products, the equipment used and the skill of the cook. Currently, the latest developments of grills are used, which make it possible to achieve exceptional quality of roasting meat, and the presence of oriental spices brings its own unique zest. To experience the true pleasure of eating food, one must order food in Tver where shawarma is prepared according to traditional recipes and in compliance with all requirements.

In Russia, this dish can be tasted not only in street stalls, but also in cafes. Each establishment has its own special kebab recipe. Unlike the eastern version, in the European one it is allowed to use not only lamb, beef or poultry meat, but also pork. The variety of vegetables is also amazing. The original version used finely chopped cabbage, but you can also find cucumbers, tomatoes, carrots and lettuce. Everything is wrapped in the same thin pita bread or placed in pita.

Turkish Kebab Recipes

A great variety of shawarma recipes makes it possible to choose your most delicious. The dish can be cooked at home, in the presence of an oven-grill

Men's shawarma

Ingredients:

Half a kilogram of any meat fillet;
Sheets of thin pita bread;
Cabbage and tomatoes, two hundred grams;
Three sweet peppers;
hard cheese;
Greens, maonnaise and spices to taste.

The meat must be salted, sprinkled with spices and seasoned with mayonnaise. Then it is put on a skewer and sent to the grill for 30 minutes. While the meat is cooking, you need to finely chop the vegetables, herbs and grate the cheese. The meat cooked in the oven is cut from the skewer into thin strips along the edges, the remaining pieces are again sent to the fire. Lavash is divided into 2 parts. All the filling is laid out on it in layers and seasoned with mayonnaise, and then wrapped in an envelope. The resulting bundles should be put on a baking sheet and heated in the oven for 5-7 minutes. A fragrant dish can be served at the table. Only food delivery can bring more pleasure to the meal.

classic shawarma

Ingredients:

Half a kilogram of roasted poultry meat;
Pita;
Two hundred grams of carrots;
French fries;
Cabbage;
One bulb;
Ketchup, mayonnaise and seasonings.

The meat must be cooked in the grill or oven, and then finely chopped. Vegetables are peeled and chopped. Potatoes are cooked in a lot of oil. Put ketchup and mayonnaise on pita bread, and then lay out all the ingredients in layers. The sheets are folded into a neat envelope and sent to the oven on a baking sheet. Warmed shawarma can be put on the table. The dish turns out hearty and tasty.

Shawarma in a baguette

Ingredients:

Baton or baguette;
Chicken fillet;
Tomatoes, carrots and cabbage;
hard cheese;
Mayonnaise and seasonings.

Lavash is not always at hand, so at home it can be replaced with a baguette or a long loaf. The chicken must be chopped and fried in a pan with the addition of salt and seasonings. Tomatoes and cabbage are crushed, and carrots and cheese are grated. Everything except the cheese needs a little salt. The pulp is pulled out of the baguette, and the crusts unfold. Bread should be smeared with mayonnaise, you can add ketchup, mustard or other sauces to taste. First, vegetables are laid out, and then meat, everything is covered with cheese and tightly wrapped in a baguette. The resulting bundles are fried on both sides in a pan. Improvised shawarma is ready and you can start your meal.

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 required amount packs for the 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 herbs should be stored in a dry, dark place at room temperature. Shelf life 2 years.

The product is certified. TU 9197-004-0177188917-2013 (certificate of conformity, declaration of conformity)

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, shawarma, 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- it 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 fast food dish is 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 separately their 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. V sour cream sauce add in addition to sour cream: garlic, leeks, pickled cucumbers. 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 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 may arise intestinal colic, indigestion, intestinal dysbacteriosis, pain in the liver, nausea and others 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 cholesterol in the blood.

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.

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) with spices, sauces and fresh vegetable salad.

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.

An interesting 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 Armenia, shavurma or Karsi-Khorovats (Karski barbecue).

In Israel, the name shavarma is used for the same dish, but due to the lack of vowels in the usual Hebrew spelling (שווארמה), the reading “shvarma” is widespread; Arabs living in Israel pronounce it as shuarmá (without a pronounced accent).

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

Also there are the Algerian version of dener, the Lebanese version of the name - kubba, the Greek - gyros.

Names of shawarma in different states

in Azerbaijan shawarma- it pita with the addition of sweet and sour taste of white sauce. 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 fast food dish is 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.

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, which makes the appearance of the dish leave much to be desired.

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

Then cover with the rest of the pita from the sides and roll into a tube.

Shawarma, its harm

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 other side effects can occur. 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 may recommend this dish in order to build muscle mass with insufficient intake of animal proteins; to saturate the body with macro- and microelements. Infrequent use of it in the diet will not affect overweight and cholesterol in the blood.

Shawarma - this was originally the name of the Turkmen dish invented by the steppe shepherds - the boiled meat of the goitered gazelle or saiga is finely chopped and placed in the washed stomach of the same gazelle 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.

Part of the process of making shawarma

Meat for shawarma is fried using a special technology in grills designed for this purpose. The tenderloin is strung on a vertically located skewer, which rotates around its own axis and relative to the heating elements. Flameless gas burners are also located vertically along the skewer. As the meat browns, it is cut with a long knife into thin pieces that fall into the pan and are used to stuff the pita.

Names in various regions

An interesting fact: in Moscow the word shaurma is used, in St. Petersburg - shawarma (see Differences in speech between Muscovites and Petersburgers).

In the Urals (Perm, Yekaterinburg), both names are accepted - shawarma for a dish where the filling is wrapped in a thin sheet of unleavened “Armenian” pita bread, and shawarma - when a half of a pita (similar to a hamburger bun) is taken and filled with filling.

Partially in the Pavlovo-Posadsky district and a number of districts of Moscow, in addition to traditional names, the name kurma is adopted.

In Azerbaijan, shawarma is a dish with white sweet and sour sauce and lavash, while traditional shawarma is called doner kebab.

In Armenia, shavurma or Karsi-Khorovats (barbecue in Kars), in Tver - shavarma, in Kharkov - "shaorma".

This is probably 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 vowels in the usual Hebrew spelling (שווארמה), the reading “shuarma” is widespread; Arabs living in Israel pronounce it as shuarmá (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, lavash is used, in which the filling is wrapped.

Also there are the Algerian version of Dener, the Lebanese version of the name - kubba, the Greek - gyros. [source?]

In the common people, shawarma sellers are jokingly called shaurmen or shawarmacho.

Shawarma is the origin of the dish. Names for the point of sale of shawarma. How to name. Hundreds of names - one essence

Culinary History Page