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 Preparations [ ] Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, veal, beef, chicken, or turkey
Shavings are cut off the rotating stack for serving, customarily with a long, sharp knife [Doner fever even in Hoyerswerda]

Shawarma

The slices are stacked on a about 60 cm 20 in high.

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Shawarma
Shawarma is one of the world's most popular , especially in , the countries of , and the
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La Boone, III, John A
Shawarma
In , most shawarma is made with dark meat and is commonly served with tahini sauce because serving sauce with meat would violate the Jewish of not eating together
Originally made with , or , today's shawarma may also be , , or Levantine meat dish Shawarma - Alternative names chawarma, shaurma, showarma, other variations Type Place of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 , ,• Lamb fat may be added to provide extra fat for juiciness and flavor
Some restaurants may offer additional toppings like grilled , or Kraig, Bruce; Sen, Colleen Taylor 2013

Shawarma

Shawarma is a popular Levantine Arab specialty.

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A motorized spit slowly turns the stack of meat in front of a heating element, continuously roasting the outer layer
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Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009
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Shawarma, in turn, led to the development during the early 20th century of the contemporary Mexican dish when it was brought there by