Traditional - Turkish Shawarma

The Turkish Shawarma, also known as “Döner Kebab,” is one of the most beloved dishes in Turkish cuisine. Its origins can be traced back to the Ottoman Empire, where it was a staple among the soldiers marching on their conquests. Today, it has become an integral part of Turkish street food culture, commonly found at local eateries, food stalls, and even high-end restaurants.

The Turkish Shawarma is a delicious and savory dish made from succulent slices of marinated meat, usually lamb or chicken, mounted on a vertical spit. The meat is slowly rotated and cooked to perfection, allowing all the flavors to meld and develop. The result is a tender and juicy meat that is both mouthwatering and aromatic.

The preparation of Turkish Shawarma begins with the selection of high-quality meat. Traditionally, lamb is the meat of choice due to its rich flavor, but chicken is also widely used, especially in more modern variations. The meat is thinly sliced and then carefully marinated in a blend of flavorful spices and herbs that give it its distinctive taste. Common ingredients in the marinade include garlic, cumin, paprika, oregano, sumac, and pepper. The exact combination of spices varies from region to region and even from one chef to another, giving each shawarma recipe its own unique touch.

Once the meat is marinated, it is mounted on a vertical rotisserie spit. The spit is placed in front of a vertical heat source that slowly rotates, allowing the meat to cook evenly on all sides. This method of cooking ensures that every bite of the shawarma is tender, juicy, and infused with the flavors of the marinade.

As the meat cooks, it is traditional for chefs to periodically brush it with a mixture of olive oil and melted butter. This step not only adds richness to the meat but also helps to keep it moist and prevent it from drying out. The combination of the heat, spices, and basting creates a mouthwatering aroma that wafts through the air, luring passersby to the tantalizing treat.

Once the meat is perfectly cooked, it is traditionally sliced directly from the rotating spit. The chef expertly carves thin slices of the shawarma, ensuring that each portion contains a perfect balance of meat, fat, and spice. These slices are then served in various ways, depending on personal preferences and regional traditions. The most common way to enjoy Turkish Shawarma is wrapped in a warm pita bread or lavash, accompanied by a medley of fresh vegetables such as tomatoes, cucumbers, onions, and lettuce. A drizzle of tangy yogurt sauce, known as cacık, is often added to enhance the flavors. Some variations may also include toppings such as pickles, hot sauce, or even melted cheese.

The Turkish Shawarma is not just a dish; it is a culinary experience. Its rich heritage, combined with the mouthwatering flavors and aromas, makes every bite a delight for the senses. Whether enjoyed as a quick street food snack or as a full meal, this traditional Turkish delicacy continues to captivate locals and tourists alike, ensuring its place as a beloved icon of Turkish cuisine.

Sure! Here is a recipe for Turkish Traditional Shawarma:

Ingredients:

• 1.5 lbs (700 grams) boneless chicken or beef, thinly sliced
• For the marinade:
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground sumac (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For serving:
  • Flatbread or pita bread
  • Pickled cucumbers
  • Pickled red cabbage
  • Fresh tomatoes, sliced
  • Red onion, thinly sliced
  • Fresh parsley, chopped
  • Tahini sauce or garlic yogurt sauce (optional)

Instructions:

1. In a bowl, whisk together all the marinade ingredients until well combined.
2. Add the thinly sliced chicken or beef to the marinade, making sure to coat all the pieces. Cover and let it marinate in the refrigerator for at least 2 hours or overnight for better flavor.
3. Preheat your grill or a large skillet over medium-high heat.
4. If using a grill, place the marinated meat directly on the hot grill grates and cook for about 5-6 minutes per side, or until fully cooked and slightly charred.
5. If using a skillet, heat some olive oil and cook the marinated meat in batches for about 5-6 minutes per side, or until fully cooked and slightly charred.
6. Remove the cooked meat from the heat and let it rest for a few minutes.
7. Warm up the flatbread or pita bread on the grill or skillet for a minute on each side.
8. To assemble the shawarma, spread some tahini sauce or garlic yogurt sauce on the warmed bread. Add slices of meat, pickled cucumbers, pickled red cabbage, fresh tomatoes, red onions, and chopped parsley.
9. Roll the bread tightly and wrap it in parchment paper or aluminum foil to hold its shape.
10. Serve the Turkish shawarma warm and enjoy!

Note: You can also add other toppings or sauces based on your preference, such as hummus, hot sauce, or sliced chili peppers.

• Turkish