Shawarma de Carne
Traditional shawarma with beef, tahini, and vegetables, wrapped in pita bread.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Shawarma's origins can be traced back to the Ottoman Empire, specifically to the Doner Kebab. The vertical spit roasting method, a crucial element of Shawarma, was developed in Bursa, Turkey, in the 19th century. As the Ottoman Empire spread its influence, so did this culinary technique, evolving into various regional variations, including Shawarma in the Levant.
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Shawarma de Carne is more than just a meal; it's a street food staple and a cultural symbol in many parts of the Middle East and beyond. It represents a fast, affordable, and flavorful culinary experience that brings people together.
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Shawarma stands are ubiquitous in cities across the Middle East, North Africa, and even in many Western countries. It's a readily available and popular option for a quick lunch or dinner.
Social Gathering Food
Shawarma platters are often shared among friends and family, making it a social and communal eating experience. The process of assembling your own wrap adds to the interactive nature of the meal.
Regional Variations
While the core components remain the same, shawarma recipes and presentations vary from region to region, reflecting local tastes and traditions.
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Shawarma de Carne boasts a complex interplay of savory, spiced, and tangy flavors. The beef is the star, infused with aromatic spices, complemented by the creamy richness of tahini and the freshness of vegetables, all brought together by the soft, warm pita bread.
The dominant flavor is the intensely savory and slightly gamey beef, seasoned with a blend of spices that typically includes cumin, coriander, turmeric, paprika, cinnamon, cardamom, and cloves. The tahini sauce adds a nutty, sesame-seed flavor and a creamy texture. Pickled vegetables, like turnips, contribute a vinegary tang and crispness. Fresh vegetables such as tomatoes, onions, and parsley provide a refreshing counterpoint to the richness of the meat and sauce. The pita bread offers a neutral, slightly chewy base that soaks up the flavors.
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Meat Selection
Choose cuts of beef that have a good amount of marbling for optimal flavor and tenderness. A combination of sirloin and ribeye can be ideal. Make sure the beef is sliced very thinly against the grain for the best texture.
Spice Blending
Experiment with different spice combinations to find your preferred flavor profile. Toasting the spices before grinding them can enhance their aroma and flavor. Freshly ground spices will provide the best results.
Tahini Sauce Perfection
Use high-quality tahini paste and adjust the lemon juice, garlic, and water to your taste preference. The sauce should be smooth, creamy, and slightly tangy. Consider adding a pinch of cumin or paprika to the sauce for extra flavor.
Proper Wrapping
Warm the pita bread slightly before assembling the wrap to make it more pliable. Don't overfill the pita to avoid tearing. Fold the bottom of the pita up and over the filling, then fold in the sides and roll it tightly.
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