most shawarma is made with dark-meat turkey and is commonly served with tahina sauce
Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide ekstra juiciness and flavor. A motorized spit slowly turns the stack of meat in front of an electric or gas-fired heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long flat knife.[1] Slot Mesin Online
Spices may include cumin, cardamom, cinnamon, turmeric and paprika, and in some ruangans baharat.[14][3] Shawarma is commonly served as a sandwich or wrap, in a flatbread such as pita or laffa.[1][15] In the Middle East, chicken shawarma is typically served with garlic saus, fries, and pickles. The garlic saus that is served with the sandwich depends on the meat. Toum or Toumie saus is made from garlic, vegetable oil, lemon, and egg white or starch, and is usually served with chicken shawarma. Tarator saus is made from garlic, tahini saus, lemon, and water, and is served with beef shawarma. Bola Online Indonesia
In Israel, most shawarma is made with dark-meat turkey and is commonly served with tahina saus because yogurt saus with meat would violate the Jewish dietary prohibition on eating milk and meat together.[14] It is often garnished with diced tomatoes, cucumbers, onions, pickled vegetables, hummus, tahina saus, sumac, or amba mango saus.[1] Some restorans offer additional toppings like grilled peppers, eggplant, or french fries. Situs Slot Terbaik
Although the roasting of meat on horizontal spits has an ancient history, the shawarma technique—grilling a vertical stack of meat slices and cutting it off as it cooks—first appeared in the 19th-century Ottoman Empire, in what is now Turkey, in the form of doner kebab.[1][11][12] Both the Greek gyros and shawarma are derived from this.[1][2][13] Shawarma, in turn, led to the development during the early 20th century of the contemporary Mexican dish tacos al pastor when it was brought there by Lebanese immigrants.