Shawarma

It is consumed mainly in Lebanon, Syria, Jordan and Israel. How doner kebab ( " rotating grilled meat " ), it consists in a marinade spiced large slices of meat that are in layers inserted and grilled on a special vertical rotisserie, and of those thin little by the outer, tanned layers with a large knife be cut off.

Originally only mutton or lamb was used for shawarma, beef and poultry today such as turkey or chicken are common. Before piling on the spit, the meat pieces are placed in a marinade of lemon juice with a variety of spices such as cinnamon, cumin, coriander seeds, cardamom, turmeric, cloves, paprika, pepper, mint and garlic a few hours, the court said its typical, slightly sour taste gives.

Shawarma is usually served as a snack wrapped in a thin pita bread - often together with tahini (sesame paste), sumac and fried or lactic acid pickled vegetables, and salad. In the Dutch kitchen a slightly different court in a fried form as Shoarmarol ( Schawarmarolle ) is offered.