Being enticed by
the aroma of the seasoned meats and vegetables is unavoidable on the streets of
Lagos Nigeria. “The shawarma made on the streets are the best ones”, my friends
would often say. In Nigeria at least, it is believed that the outside air lets the
falvours sip into the meats better than in an indoor kitchen. I would agree to that because even with my
mothers amazing chef abilities the shawarma she makes at Easter and Christmas
time don’t measure up to the ones sold right in front of her pharmacy. If you
are wondering, shawarma is a rich delicious dish traditionally made with
shredded lamb or beef however the modern shawarma dishes have other meats like
chicken, goat, turkey and commonly eaten with bread or as a wrap. It has slowly
moved its way into several European, African and Asian cultures.
The word
“shawarma” comes from the Turkish word çevirme meaning turning. Because of this,
it is widely believed that shawarma originated from turkey however some of my Zambian
friends do believe that Zambia is the home of shawarmas. Its name varies
depending on its contents and the part of the world, which it is made. An
article by Saha International cuisine says that in Greece, it is called gyros
(pronounced yee-ros), meaning “turned”, In Armenia, it is called tarna, meaning
“to turn”, and in Turkey is called dôner kebab, meaning “turning kebab”.
As a meal
comprised of meats vegetables and bread or wrap, shawarma is very nutritious.
An article published by ifood gives a detailed break down on the nutrient and
calorie content; “Meat Shawarma is a dish
that is rich in vitamins A, B6, C, niacin, thiamine and folate and minerals
like magnesium, iron, sodium, potassium and calcium. Proteins are also
abundantly present in Shawarma recipes”. The calorie intake ranges from 60
calories, which could serve as a snack or a side dish, to 600 calories, which
could serve as a full meal.
On a
commercial scale, it’s made by grilling well-marinated meats on a long vertical
skewer allowing the meats to cook in its own fats (no other oils are used). The
outermost layer of meats, which will cook first would be carved off and served
most times with bread or a wrap and topped with the sauce of the vendor’s
choice.
On a
commercial scale, it’s made by grilling well-marinated meats on a long vertical
skewer allowing the meats to cook in its own fats (no other oils are used). The
outermost layer of meats, which will cook first would be carved off and served
most times with bread or a wrap and topped with the sauce of the vendor’s
choice.
This dish could also be prepared at
home by roasting meat the meat of your choice; chicken, beef, pork, lamb, fish etc.
of your choice seasoned with shawarma marinade. If being served as a wrap,
which is the most common, then put 4-6 ounces of meat in the wrap with
vegetables of your choice toped with Tahini sauce (a mixture of Tahini paste,
crushed garlic, lemon juice and salt).
Sources:
http://www.wisegeek.com/what-is-shawarma.htm
Thanks for connecting the "turned" meat country dots. My husband discovered this when we came here from Britain and he loves it. I hope you get to have home shawarma soon.
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