shawarma foody ppt.mta

1. SHAWARMA

2. History of Shawarma
Shawarma is a Levantine Arab meat preparation, where
lamb, chicken, turkey, beef, veal, 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.
Shawarma can be served on a plate (generally with
accompaniments), or as a sandwich or wrap. Shawarma is
usually eaten with tabbouleh, taboon bread, tomato, and
cucumber. Toppings include tahini, hummus, pickled
turnips. Similar dishes in the region include Turkish döner
kebabs and Greek gyros.

3. Invented in Turkey in the 18th or 19th century,
doner kebab means “rotating grilled meat.” When
it was introduced to Greece, the locals named it
“gyros,” the Greek word for “turn.” Likewise,
when it spread through the Middle East, it was
called “shawarma,” an Arabic word for turning.
Origin from- Shawarma, like gyros, is derived
from it. Shawarma was brought to Mexico by
immigrants from the Middle East, where it
evolved in the early 20th century.

4. Shawarma also shaurma and other spellings, is a Middle
Eastern meat preparation based on the doner kebab
of Ottoman Turkey. Originally made of lamb or mutton.
Today's shawarma may also be chicken, turkey, beef,
or veal, cut in thin slices and stacked in a cone-like
shape on a vertical rotisserie .Thin slices are shaved off
the cooked surface as it continuously rotates. Shawarma
is one of the world's most popular street foods,
especially in Egypt and the countries of the Levant and
the Arabian Peninsula.

5. Shawarma is an Arabic rendering of urkish çevirme ‘turning’, in
reference to the rotisserie-cooked nature of the meat, which
“turns” around an axis. Similar naming conventions apply to the
Turkish döner and the Greek gyro, both of which reference the
turning action of the associated cooking mechanism.
Shawarma is made by alternately stacking strips of fat and pieces
of seasoned meat on a vertical spit. An onion, a tomato, or a
halved lemon is sometimes placed at the top for decoration. The
meat is roasted slowly on all sides as the spit rotates in front of,
or over, a flame for hours. Gas or electric heat is used; formerly,
there was a cage holding burning charcoal or wood. Some
restaurants offer two or more meat selections; many have just
one.

6. The meat is shaved off the stack with a large knife, an
electric knife or a small circular saw, dropping to a
circular tray below to be retrieved. Shawarma is eaten
as a fast food, made up into a sandwich wrap with pita
or lavish together with vegetables and dressing. A
variety of vegetables come with the shawarma which
include: cucumber, onion, tomato, lettuce, eggplant,
parsley, pickled turnips, pickled gherkins, pickles,
rhubarb, cabbage, or French fries.

7. PREPARATIONS OF NON-VEG SHAWARMA
1.Typical chicken shawarma platter served over rice with salad and
white sauce.
2.Shawarma is prepared from thin cuts of seasoned marinated lamb,
mutton, beef, chicken, or turkey.
3.The slices are stacked on a skewer about 60 cm (20 in) high. Lamb
fat may be added to provide extra fat for juiciness and flavor.
4.A motorized spit slowly turns the stack of meat in front of a heating
element, continuously roasting the outer layer.
5.Shavings are cut off the rotating stack for serving, customarily with
a long, sharp knife.
6.Shawarma may be served as a platter over rice or as a wrap, similar
to durum, inside of a flat bread such as laffa or pita.
7.It is often served with diced tomatoes, cucumbers, and onions,
pickled vegetables, French fries and tahini sauce or amba mango
sauce.

8. Dressings include: Tahini (or tahina), amba sauce
(pickled mango with chili), hummus, or those
flavored with vinegar and spices such as cardamom,
cinnamon, and nutmeg. Chicken shawarma is served
with garlic mayonnaise(egg yolk ,oil ,vinegar ),
toumaia (garlic sauce), skhug (a hot chili sauce).

9. Non veg shawarma

11. Veg Shawarma
• There are quite a few vegetarian dishes made of
vegetables which are as delicious and pleasing as the
veg shawarma. With an aroma that is enticing and a
mix of fresh ingredients, this dish is definitely one
that you can make when you are hosting an event
and planning on cooking a vegetarian dish. Follow
this recipe ad you can rustle up this shawarma in a
few minutes.
• Health Benefits
Cucumber is one vegetable that is hydrating while it
is refreshing. It is also alkaline and rich in fiber thus
making it healthy for your gut.

12. PREPARATIONS OF VEG SHAWARMA
1.Pour lukewarm water on milk in a bowl, add yeast
and sugar, flour, salt and make a dough out of it and
form into small balls
2.Add in another bowl the cucumber, tomatoes, carrot,
chilli, salt and sugar.
3.Cook chickpeas for 5 minutes to make it soft.
Combine all other ingredients except oil in a blender
and blend thoroughly to have a thick coarse paste
4.Pour chickpea mixture into the milk mixture and stir
well for 4 minutes or till everything is well mixed.
5.Heat oil in a large skillet, soak the balls in the
mixture and fry repeatedly until the balls turn brown
6.Serve at once

13. Veg Shawarma

14. CONCLUSION :
• Shawarma is an art of serving the meat(non-veg)
food nutritients ,where A motorized spit slowly
turns the stack of meat in front of A heating
element, continuously roasting the outer layer.
• This attracts the customers since the way it( raw
food material )gets ready to serve .

15. Reference
1.http://www.jamrahrestaurant.com
2. https://aladdincafe.com/the-origin-of-
the-shawarma
3. https://vaya.in/recipes/details/veg-
shawarma/

16. THANK YOU