tag:blogger.com,1999:blog-4712425847547647429.post2494540041753625961..comments2024-01-17T09:30:44.821+01:00Comments on GMarie's Page: I Learned How to Make Shawarmas!GMariehttp://www.blogger.com/profile/10352456525016561103noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4712425847547647429.post-67476073744592370052012-06-09T07:56:48.455+02:002012-06-09T07:56:48.455+02:00Shwarma was either/or chicken or "meat",...Shwarma was either/or chicken or "meat", where I was deployed. Said alternate "meat" typically was a mixture of beef and lamb, though higher priced establishments did beef or lamb, as well as chicken.<br />They also added coriander and/or cumin, depending on the local tradition of the recipe.<br />Any way you slice it (pun intended), it's a log of meat, cooked slowly over a vertical flame and slowly rolled, then cut (meat falling into the drippings), then placed into bread (pita, for those only acquainted with Greek tradition of bread), with a locally (or familial derived) sauce, typically NOT mayo, but tahina based, with garlic and herbs of varying tradition.<br />Damn, but I miss shawarma! As does my wife. We even discussed the relative merits of opening a shawarma stand in Delaware County!Wzrd1https://www.blogger.com/profile/11709454392659584792noreply@blogger.com