A bit of history, or who invented the Doner kebab
The Creator of the Shawarma is the Qadr Norman. He was a Turk by birth, but lived in Berlin, where in 1972, and launched a small business – trade-grilled meat, wrapped in pita bread. This dish was prepared by him in explanation of the Turkish kebab, but adapted for the hardworking inhabitants of the Old world.
In the late 20th century, the Shawarma has gained enormous popularity. Perhaps, in every European city was a small stalls, where the vertical skewers cooked meats – veal, lamb or chicken. Natives of southern States cheerfully wrapped the meat in tortillas, added the lettuce and cabbage and generously doused with sauce.
Oriental fast food is loved by the Europeans for the speed of preparation and satiety. It would seem that the invention of the gyro was supposed to be a bonanza for its maker. However, Nurman did not patent his recipe and idea. Despite this, he was glad that thanks to him, his compatriots could make good money in Europe.
The contribution of the Qadr of Norman in the popular Turkish kebabs at the official level was recognized only in 2011, two years before his death.
Shawarma and Shawarma: what's the difference?
The Turkish kebab, there are a lot of names. We can say that in every state. For example, in Germany it is called Doner kebabs in England and Poland kebab, Armenian shish kebab on-Karski, in Bulgaria – dyuner in Israel – shwarma or Shawarma. In Russia, Eastern fast food caught under two names – the kebab and Shawarma. However, in remote parts of the country it is also called shavermoy.
Fundamental differences in the cooking process between Shawarma and kebab there. The stuffing at them identical, the difference lies in the shell. So, Shawarma filling wrapped in a thin pita bread, and Shawarma shell is half of a pita.
What makes Shawarma/Shawarma in Russia
In Russia this dish you can not just buy at street stalls. It does not hesitate to serve in some cafes and even restaurants. It is noteworthy that in all places it is prepared in different ways. However, different interpretations does not detract from the merits of this dish. It is believed that in Russia the most delicious Shawarma cook in St. Petersburg. It is there, by the way, commonly called kebab.
In Russia, this Eastern dish make from almost any moderately fatty meat. Street vendors usually give preference to chicken because of its cheapness. However, in restaurants you can find a Shawarma from beef, lamb, Turkey, pork.
The second essential ingredient is that the Shawarma is wrapped. Ideal for these purposes – the Armenian lavash. You can also use half of a pita round Arab flat bread. It should be noted that in some cafes Shawarma in anything not wrapped: meat and vegetables with sauce are spread on a conventional plate. However, many connoisseurs of this dish do not recognize such freedom.
The sauce and vegetables with them, as in the case of meat, also can be a lot of options. In Russia usually offer fresh cabbage with ketchup or mayonnaise. Some sellers make Shawarma with NAPA cabbage, Korean carrots, lettuce, tomatoes and cucumbers.
