Quote:
Originally Posted by sperbonzo
I usually have Israeli Schawarma, I guess that's the difference. Same region, but different takes on it...
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Just looked it up....
In General:
Shawarma (Arabic: شاورما) is a popular Levantine Arab[1][2] meat preparation, where lamb, goat, chicken, turkey, beef, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Although it can be served in shavings on a plate (generally with accompaniments), "shawarma" also refers to a pita bread sandwich or wrap made with shawarma meat. Shawarma is eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba. Shawarma is a fast-food staple across the Middle East, Europe and the Caucasus.
And in Israel:
In Israel, shawarma Hebrew: שווארמה) is a street food and offered in meat restaurants. Introduced by Mizrachi Jews and Arab citizens of Israel, the dish has become ubiquitous.[6] It was most commonly made of lamb in the 1970s and 1980s. In the 1990s, turkey or chicken became popular. After 2000, lamb/veal mix began to appear, though turkey shawarma remains the most common by far. Often the rotating skewer is placed at the front of the fast-food stand, exposed to the street. Shawarma is served in a pita or a lafa and is usually eaten with salad, hummus or french fries. In Jerusalem, the lafa is called 'esh tanur'. One of the condiments in demand is Amba.[7]
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