| La Boone, III, John A | Quote translated from the German• Shavings are cut off the rotating stack for serving, customarily with a long, sharp knife |
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| A motorized spit slowly turns the stack of meat in front of a heating element, continuously roasting the outer layer | Kraig, Bruce; Sen, Colleen Taylor 2013 |
Neither in the written recipes of the medieval Arab cuisine nor in the Turkish cookbooks from the first half of the 19th century are there any indications.
| In the Middle East, chicken shawarma is typically served with garlic sauce, fries, and pickles | [Doner fever even in Hoyerswerda] |
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| Shawarma in , 1950 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 , in what is now , in the form of |
Shawarma is a popular Levantine Arab specialty.
8| Colloquial Arabic Levantine : The Complete Course for Beginners | Some restaurants may offer additional toppings like grilled , or |
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| Levantine meat dish Shawarma - Alternative names chawarma, shaurma, showarma, other variations Type Place of origin Associated , , Serving temperature Hot Main ingredients Meat: , , , Sandwich: Shawarma meat, or bread, chopped or shredded vegetables, pickles and assorted condiments Similar dishes , ,• Shawarma, in turn, led to the development during the early 20th century of the contemporary Mexican dish when it was brought there by | Originally made with , or , today's shawarma may also be , , or |
Thin slices are shaved off the cooked surface as it continuously rotates.
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