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Today, the pace of our lives is gaining momentum, and few people can afford the luxury of a full meal on a strict schedule. Many of us know what snacking on the go is, which is a necessary measure. In this case, it is important to choose not only tasty, but also healthy products that will give strength and provide energy. If earlier it was mainly pies with cabbage and potatoes, today they are being replaced by Turkish snacks. This is shawarma and shawarma. What is the difference between these two dishes, we want to find out today.
Confluence of cultures
Crispy flatbreads with amazing vegetables and juicy meat have long been loved by our compatriots. This is not surprising, since there has never been anything like it on the market before. At first, shawarma began to conquer the capital's markets, but soon spread throughout the territory of the former Soviet Union. Moreover, this process proceeded in a rather curious way. On the same street, small cafes or eateries could open, offering to try a novelty, a juicy filling wrapped in a delicious flatbread. However, the names of this dish could differ, the most common were such as shawarma and shawarma. What is the difference between them and is there any at all, we will talk with you now.
Hundreds of names - one essence
Eastern countries are similar to each other, culinary traditions are close, so there are many varieties of dishes that practically do not differ from each other in their composition and cooking method. However, they have been called for a long time in their own way. Shawarma and shawarma - what is the difference, even the Turk himself will answer with great difficulty. And besides this, in some establishments they may offer to try shawarma and shuarma, kurma or shaferma, donar or doner. These are all variations of the Middle Eastern pita or pita dish. The stuffing is fried, minced meat, to which sauces, spices and fresh vegetables are added.
However, so far we have only talked about the differences in the origin of shawarma and shawarma dishes. What is the difference between them, we have yet to find out. However, a curious fact is that in different regions of Russia this delicious cake with filling is called in its own way. Differences in dialects in our vast country are doing their job. In Moscow, shawarma is most often used, in St. Petersburg shawarma. And in Tver they often say shawarma. At the same time, the taste qualities can be exactly the same, but they are perceived in completely different ways.
Penetration of culinary traditions
In our country, the traditional oriental dish has gained great popularity. No matter how nutritionists talk about the benefits of healthy food, few people can walk past a diner that smells temptingly of fried meat. Competition or simply a difference in tastes has led manufacturers to prepare several varieties of this dish. At the same time, the difference between shawarma and shawarma lies in the shell. Everyone has different tastes, so it is difficult to say which one is more attractive to the consumer. Most often it is a thin cake, or pita bread, and with a filling it is called shawarma. However, in Asia, pita is often used, that is, hollow bread, which is stuffed with familiar ingredients. In this case, a shawarma is obtained. However, in other regions, it has received almost no distribution. Therefore, if you are wondering what is the difference between shawarma and shawarma, then you can mention the thickness and taste of the cake itself. By the way, made at home, it will definitely be unique, which means that each housewife will have her own final dish.
Marketing ploy
In every major city, competition between fast food companies is very high. Therefore, you have to constantly come up with bright names and promotions in order to attract the end consumer. And one of the easiest moves is to come up with a new name for an old dish, with a slight change in its ingredients.
So, when the first fashion for shawarma died down and the number of consumers decreased, we had to urgently look for an alternative to offer the market. Of course, one was immediately found. Countless stalls have popped up on the streets offering doner kebabs or doner kebabs. The essence of this has not changed, but fueled the interest of the buyer.
And there is another interesting move. Some entrepreneurs have come up with an interesting trick to promote their product. In order to make the network of shawarma outlets more visible, they use an inverted McDonald's logo. Say, it is very similar to the inverted letter Sh and means that you can buy shawarma here.
Filling
Let's try to find out from the chefs what they prefer to stuff the cake with and how this changes the taste of the final dish. Based on this, we can also conclude whether there is a difference between shawarma and shawarma. In fact, each city and different chefs have their own views on the final taste of the dish. Sauces, ingredients and meats can all be very different. Therefore, there are more than enough varieties.
Let's look at the composition of the classic shawarma. Chicken, lettuce, onion and sauce - nothing complicated. We pack it in pita bread, and the dish is ready. But not everyone sticks to the traditional recipe. A very popular option with cabbage. In this case, the envelope is wrapped in a square shape, the sauce is made without spiciness, and shawarma is obtained. Shawarma, on the other hand, should be more elongated, in crispy pita bread, juicy and very tasty. To do this, add tomatoes and cucumbers, sauce and onions. Moreover, the sauce can be both red and white, garlic.
To the taste of the buyer
Each region has its own culinary traditions. Someone adds sautéed vegetables, potatoes, cabbage or Korean carrots to the recipe. Moreover, the ingredients can be added to the taste of the buyer, offering him a choice. Do the same with sauces. White and red, they can be replaced or mixed with each other. But the main thing is to evaluate the sanitary situation at the point of sale where this dish is prepared and sold. If you have the slightest doubt that the chefs use quality products or cleanliness, then it is better to look for another manufacturer for yourself.
Instead of a conclusion
Today we talked about what shawarma and shawarma are. What is the difference (photos of finished dishes can be seen in our article), now it has become clear. This may be the thickness of the cake itself, the ingredients used for the filling, or simply the manufacturer's preference. There are no strict limits here.
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Shawarma is a dish very popular in the countries of the eastern Mediterranean, such as Syria, Israel, Egypt, Turkey, etc. It is based on pita or pita stuffed with grilled meat and then chopped, mixed with pieces of vegetables. Spices and various sauces are traditionally added. Shawarma is eaten without the use of cutlery.
In the article we will talk about the history of the origin of the shawarma dish, about the various names, about the rules for laying out the ingredients adopted in different areas.
Name variations
Very similar dishes, but named with different words, came to us from past centuries and from different countries: shawarma - from the countries of the Arab world, dener kebab - from Turkey, gyros - from Greece.
Moscow residents say “shaurma”, St. Petersburg residents say “shawarma”, in the city of Tver they will offer you “shawarma”. In the Urals, for example, in the Perm Territory, there are both the most traditional names for Russian-speaking citizens. And in Azerbaijan, a mixture of meat and vegetables is served wrapped in pita bread with white sweet and sour sauce. The locals call this dish shawarma, and for the traditional version of such an appetizer they use the name “dener kebab”. The Armenians have a different name - they say “karsi-khorovats” or “shavurma”. Another option (mainly for visitors) is “karski shish kebab”.
In Israel, they prepare “shawarma” (with an emphasis on the second syllable) or “shwarma”. Modern Arabs call this dish "shuarma", without highlighting the stressed vowel. The Belgians call shawarma "pita-durum" or "durum" with the accent on the first syllable. This word, translated from Turkish, means “wrapped”. However, the same Belgians can also call the dish “pita” if this flatbread is used instead of pita bread. The British say “kebab”, the Germans say “dener-kebab”, and the Bulgarians say “duner”. In Romania, the name "shaorma" or "shoorma" is accepted, and in Paris - "Greek sandwich". In the Czech Republic, the Greek word “gyros” is actively used to refer to shawarma.
Linguists testify that such a rich synonymic range can speak of a rich history of the creation of shawarma: after all, the word itself clearly has Semitic roots, “kebab” is Turkish, but “gyros” is Greek in origin.
By the way, modern dictionaries of the Russian language for the most part (except for the Explanatory Dictionary of T.F. Efremova) do not contain the word “shawarma”, although it is quite actively used in Russia along with the word “shaurma”. According to the conclusions of linguists, this word has taken root, since it does not contradict the norms of the Russian language, and besides, it is more convenient to pronounce - that is, it fits better on the tongue. It is very possible that, as is often the case with dialectisms, it will eventually take its place in dictionaries.
History of the dish
Shawarma appeared in Damascus a dozen centuries ago, at least it is believed so. Initially, it consisted only of meat, which was wrapped in a flat cake. Later they guessed to marinate meat slices, then fry them, mixing with salad and flavoring with sauce.
In Europe, the history of the emergence of shawarma is associated with migrants from Turkey. The first to make shawarma was Kadyr Nurman. It was a German culinary specialist of Turkish origin. In 1972, he opened a kiosk in Berlin near the Zoologischer Garten railway station for the production of this dish, which was specially designed for people who want a quick bite to eat on the go. These have always been in large cities. First of all, of course, there were labor migrants. Kadyr Nurman's "invention" was like a Turkish dener kebab made from puffed meat fried on a vertical spit and served as a sandwich. This shawarma, in addition to meat, also included traditional salad ingredients. Soon the dish became extremely popular, and kebab cafes, as they were originally called, spread throughout Germany and then throughout Europe. Nowadays, German-made shawarma is served in Berlin both in small cafes and in chic restaurants - it is so popular.
The history of shawarma in Russia
It first appeared, of course, in the southern regions of our country. And it is still considered that this dish in the Caucasus is the most delicious.
The recipes of Moscow shawarma and St. Petersburg shawarma, like, indeed, many others around the world, can be considered variations on the theme of “delicious Arabic dish”. Over the centuries, it is already difficult to tell with high certainty about the history of shawarma and the rules for laying out ingredients. However, different versions still exist.
There is even a legend according to which the history of the appearance of shawarma in Russia is associated with the city on the Neva. After all, the very first shawarma, speaking in St. Petersburg, was cooked here in 1990. They argue about a specific place: according to one version, this is Courage Square, according to another - Uprising. The gastronomic novelty was designated as shawarma, which the Petersburgers read and voiced as “shawarma”, and the Muscovites perceived this word by ear as “shawarma”, which is why the lexical inconsistency arose.
However, there was another version about the appearance of the “Arab guest” - allegedly shawarma was on the menu of the Lebanese cuisine restaurant “Bako-Lebanon” back in 1989.
The composition of oriental shawarma
In Israel and Palestine, shwarma is a popular fast food. It is prepared from turkey meat or young lamb with obligatory soaking with a mixture of Arabic spices. Usually the cooking process is as follows: the meat is cut into small thin slices like plates, then they are pressed together and roasted on a spit. During the cooking process, the meat is cut off from the edges and wrapped in pita along with the rest of the ingredients. Sometimes only meat acts as a filling, and vegetables are served as a salad, separately.
The most popular sauce in the Middle East is tahini, and the most popular salad is tabouleh.
Eastern traditions have been preserved in restaurants open in many cities, including Russian ones. It uses only meat that has been soaked in the marinade for at least a day. Marinade filling usually consisted (and consists) of vinegar, kefir, lemon juice and a set of spices. It is restaurant shawarma that is most often flavored with garlic sauce instead of ketchup or hastily diluted mayonnaise, as is often done in street stalls.
In Russia
According to the national history of shawarma, Moscow shawarma differs from St. Petersburg shawarma not only in size, but also in the composition of the ingredients. The meat is pre-fried on a spit, then it is crushed and simmered on a baking sheet. Pieces of fried chicken (pork) are mixed with slices of fresh cucumbers, tomatoes or, depending on the season, shredded cabbage. The latter can occasionally be mixed with Korean-style carrots (Moscow version). In summer, cabbage is replaced with lettuce, and in winter, slices of fresh cucumbers are sometimes mixed with pickled ones. Then add a small amount of sauce - mayonnaise or ketchup. This mixture is wrapped in pita bread.
The St. Petersburg version contains chicken, you will not find pork in it. Moreover, the meat, cut into cubes, is fried on a horizontal grill. Other ingredients are repeated - cucumbers, tomatoes, finely chopped cabbage. In this city, the sauce is more often made from sour cream mixed with garlic and spices (but other options are possible). The prepared mixture is wrapped not in pita bread, but in pita. Before serving, the cake with the filling is heated on a special contact grill. But not always.
Generally speaking, it is customary to eat shawarma with your hands, but this is inconvenient. Therefore, today sometimes a mixture of chicken and vegetables in sauce is served to the client on a plate (the ingredients can be laid out separately), and the flatbread is offered as an addition. Sometimes the manufacturers of this fast food reach the sophistication in the form of a slice of lemon on a plate with a ready dish. Pieces of fried potatoes can also be added to the canonical set, which, of course, will affect satiety and volume, but it can hardly be called a traditional shawarma dish.
Sauce
The usual sauces that were used to prepare this dish are kefir, white garlic, red tomato.
This is a separate topic, quite important, at least for such a dish. For example, the recipes for white sauce used in public catering establishments in St. Petersburg are almost unique for each cook.
Here is one of the recipes: 4 tablespoons of kefir and sour cream are mixed with 4 tablespoons of grated garlic, then spices and herbs should be added (black and red ground pepper, coriander, dried parsley and dill). The sauce is mixed with the filling and infused for an hour. It is worth noting that a distinctive feature of St. Petersburg sauce is the absence of mayonnaise.
Meat
Today, meat for shawarma is prepared as follows: pieces or pressed meat plates are mounted on a large rotating vertical skewer, along which heating elements are located. As the frying progresses, the outer edges are cut off with a long knife into a pan, on which they are additionally crushed.
The type of meat used in the preparation of shawarma can be different - chicken, turkey, beef, lamb and even camel meat. Occasionally, fish is also prepared for the filling. Pork is also used, but it is clear that in non-Muslim countries.
True, for the very first shawarma, only lamb and veal were taken, chicken began to be used relatively recently, almost at the end of the 20th century. Most likely, this happened at the suggestion of the Turks, who practice making shawarma in European cities - after all, poultry meat was cheaper.
By the way, the pursuit of the most economically affordable meat has done a disservice to this dish - today shawarma, like other fast food, is considered by experts to be the most harmful food for the human body. And all because the so-called Bush legs were most often purchased for street shawarma. These parts of the chicken were not only the cheapest, but also the fattest.
Meanwhile, shawarma, cooked according to all the rules of culinary art and from quality products, does not cause any harm to the body.
Vegetables for shawarma
The most common vegetables for this dish are tomatoes, cucumbers, cabbage. But in each region, since the spread and popularity of shawarma, its own innovations have appeared. In pita bread, along with meat, not only slices of fresh cucumbers and tomatoes can be wrapped, but also chopped lettuce, pickled vegetables, mushrooms, and Korean-style carrots.
Cake
Lavash or pita were traditionally used to wrap meat and vegetables for shawarma. However, in the southern countries of Europe, focaccia (or focaccia) also successfully copes with this function. This is a thin, yeast-free tortilla used by Italians to make pizza. By the way, it is also baked with yeast - then it turns out to be magnificent - however, such focaccia is no longer for shawarma.
Did you know…
In Lebanon and other countries of the Middle East, it is not customary to cook shawarma in street tents. A person, of course, can buy it, take it with him and eat it while sitting in a car, but the preparation of the dish itself requires compliance with sanitary and hygienic rules that are impossible in street stalls. Moreover, such fast food outlets, as a rule, are installed in crowded places - at stations, markets or near stadiums and parks.
It took the meat of seven cows to prepare the largest shawarma in the world (1198 kg). It was prepared in Ankara and subsequently entered into the Guinness Book of Records.
In 2015, photos of girls eating shawarma gained immense popularity on social networks. They laid out in groups under the general name "Beautiful girls and shawarma." It shouldn't come as a surprise, of course, that bands called Handsome Guys and Shawarma later sprang up.
Aphorisms about shawarma
As usual, the most popular always gives rise to anecdotes and well-aimed statements among the people. Stories about shawarma began to appear when many tents were set up in Russia for the production and sale of this dish. Shawarma, made in haste in places where unsanitary conditions reigned, aroused legitimate suspicions as a product offered to the people. There were even rumors that shawarma is made from the meat of stray dogs and cats. They still appear from time to time. And here are some of the popular aphorisms:
If you peer into the shawarma for a long time, the shawarma begins to peer into you.
Shawarma under the guise of food penetrates the victim ...
Shawarma is not something that allows you not to die of hunger, but something that allows you not to die hungry.
We talked about the history of the creation and emergence of shawarma, we hope the information will be useful to you.
In some countries, called doner kebab, doner kebab (Turkish döner kebab) is a Middle Eastern (Levantine) dish of pita or pita, stuffed with meat cooked on the grill, with constant rotation over the fire.
Names in various regions.
in Azerbaijan shawarma
they call a dish with white sweet and sour sauce and in pita bread, while the traditional shawarma is called doner kebab or simply “doner” (Azerb. dönər) .
- In Israel, the name is used for the same dish shavarma
, but due to the lack of vowels in the usual Hebrew spelling (שווארמה), the reading is widespread "shvarma"
; Arabs living in Israel pronounce it as shuarma
.
- In Russia: shawarma, shawarma, shawarma
. Slang name: shavuha, (just a little bit more and shavuha will become khavuha-havka), as well as donya, scrolls
.
- In Romania, the name is used shaorma or shoorma
.
- In Tajikistan, the name is mainly used shawarma
.
- In Turkmenistan, the names are used shawarma,
turk kebab and doner kebab.
- In the Czech Republic, the name used for this dish is gyros
- Greek origin
- There is a traditional Bulgarian dish in Bulgaria Caverma
. This is the "Egyptian version of the Turkish duner" and the Greek gyro.
- There is a dish in Romania Kavurma
and it's a kind of meatloaf
The etymology of the word "kaverma", as well as the Turkish "cheverme-çevirme", is associated with the Arabic "shawarma" Shawarma or shawurma, which literally translates into Russian as "turn over, twist"
When cooking, when frying, scalding, “turning” is a necessary process, otherwise the dish will burn!
We take the meat, string it on skewer
-shapmur and do not forget to shout to the cook "cheverme-çevirme" = "twist, turn!" And if you want meat in pita bread, ask wrap-shaver shawarma
The Greek gyros-γύρος from γύρω, the Spanish GIRAR and the Latin gyrāre all speak of the same whirling-torsion-dance
γύρω
1) around, around;
~ μου - around me;
γύρω-γύρω - around; around, on all sides; around and around;
2) about, approximately (about time);
~ στά μεσάνυχτα - around midnight
γυρολόγος
- merchant peddler peddler
gyro āvī, ātum, āre
rotate, circle
bypass
gyrusī m. (Greek)
a circle
cycle, flow
race track, dressage area
In Bulgaria, fried kaverma on a skewer is called "pechena on shish" - this is how the Bulgarian process of cooking the dish is translated. The word "shish" is borrowed from the Turkic language "sīĺ", i.e. "sharp", and also akin to the Chuvash word "shăl", which means "tooth-kol". And if you delve into the translation of the phrase "kavarma, baked on shish" , we get a double emphasis on the method of preparing this dish - rotation on a spit.
