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Archive 1Archive 2Archive 3

If this merge isn't going to happen...

Then remove the comment in the intro where it says in the intro that shawarma and donair are the same thing! Instead the article should clearly state that shawarma is part of a family of middle-eastern grilled meats, and state the differences. Kevlar67 (talk) 19:38, 17 January 2008 (UTC)

Shawarmas in Canada

Do we really need a city-by-city break down? I can't help but notice a lack of information on many major cities. Would it not be easier to say "Shawarmas are more readily available in larger, more multi-cultural Canadian cities. Google Maps reports 91 shawarma restaurants in Ottawa. Similar foods of Greek and Turkish origin are also widely available." Baribeau 21:46, 22 April 2007 (UTC)

I find it very informative to have this information. The so '91' Shawarma places in Ottawa reflects this cities high Middle Eastern population.
I agree
I disagree. The fact that there is a high Middle Eastern population in Ottawa seems like it would more appropriately appear in an article on the demographics of Ottawa. I'm aware of one or two Shawarma places in Kitchener-Waterloo... should that fact be recorded here as well as it reflects (one would assume) KW's much lower Middle Eastern population? Is there a minimum number of Shawarma restaurants a city needs to have to have to qualify for inclusion on the list? I'm not trying to be a jerk about this, but if every country on the list got the same treatment Canada does this page would be ridiculously long, and I honestly don't see "number of Shawarma restaurants in Ottawa" as a vital bit of information (particularly since someone could do a Google search to get more up-to-date information anyway). JPrice 17:30, 28 September 2007 (UTC)

The fact is there are a large number of Shawarma places in Vancouver too, it doesn't make sense to highlight those two cities and not mention Vancouver. Either we should move it to the larger cities have lots of shawarma places or we should list Vancouver as well. --Fenris23 (talk) 18:13, 3 July 2008 (UTC)

I disagree with the assertion that shawarma and donair are interchangeable terms across Canada. They are similar ideas, I suppose, but don't taste at all the same and in my experience, are always sold under the different names. For instance in Halifax donair shops prevail, but there are also shawarma outlets and nobody confuses the two. Shawarma can also be purchased "unassembled", if I can put it that way. At least that is the case in southwestern Ontario and that is the way I prefer to eat it rather than tightly wrapped in flat bread. Donar or donair is always sold wrapped as a sandwich. In any event the two don't taste the same at all and I don't agree that the terms are interchangeable. Tjaques

National Food of United Arab Emirates?

I am from the the UAE, and I have to say that while shawarma is extremely popualar here, it is NOT considered to be the national food. In fact, it doesn't make sense because shawarma is mainly from the northern arabic countries like Lebanon or Syria, which is quite different from the UAE. Something like Harees or Biryani or Machboos would make more sense. —Preceding unsigned comment added by 99.246.160.46 (talk) 01:55, 30 November 2008 (UTC)

Pronunciation

Can someone add an IPA pronunciation to the lead-in of the article? Politizer talk/contribs 15:10, 5 January 2009 (UTC)

Kebab

It's also called Kebab in Australia, this is not mentioned jkjklj;) eee (talk) 07:14, 29 March 2009 (UTC)¬¬å∂ƒ

Ratings

This article lacks references for much of the material. I think that the article should be downgraded to C or Start status until we can find references (assuming that the article is accurate). What is considered a reliable source with regards to dishes btw? --Falastine fee Qalby (talk) 02:56, 14 April 2009 (UTC)

mistake

In first paragraph.

"Gyro, however, are typically made of pork meat"  ???--70.240.147.110 (talk) 22:49, 9 August 2008 (UTC)

As I have been trying to correct Algeria is clearly a mistake as Buenos Aires, Cordoba etc are cities in Argentina not Algeria. I'll have one last go at correcting it. —Preceding unsigned comment added by 82.45.203.210 (talk) 19:59, 24 April 2009 (UTC)

No need, I reverted back to your version. Thanks for correcting it. -Falastine fee Qalby (talk) 20:36, 24 April 2009 (UTC)

Gyro?

The introduction says shawarma is like gyro or donar, but they are nothing alike. This is like comparing pizza with tacos– they share bread, meat, and tomatoes, but they are not the same.

Schawarma uses entirely different spices and sauces than gyros (and donars), giving it a very different flavor. Does anyone object if we remove an inaccurate comparison?

--UnicornTapestry (talk) 22:29, 3 June 2009 (UTC)

Not just my opinion: Schawarma 101

--UnicornTapestry (talk) 22:35, 3 June 2009 (UTC)

Corrected the text and added mention it is halal.

--UnicornTapestry (talk) 17:23, 5 June 2009 (UTC)

Shawarma cevirme gyros and kabab are same Semitic dish with Semitic etymology

shawarma is from turkish tshevirme/devirme which cames from arabic/semitic dewwir=to make it to turn(same nostratic lislakh root as ie turn,giro....)

this root is not attested in proto turkic and has a semitic etymology and could be also a common lislakh root or maybe an indo-european borrowing from semitic.

kabab is from arabic/semitic kabab which means grilled meat(akkadian kababu....) --Humanbyrace (talk) 15:30, 26 December 2009 (UTC)

Congratulations for your Semitocentrism, anti-Turkicism and ignorance. Chevir- is a Turkic word meaning "to turn, to twist" attested in proto-Turkic of course! (chebir/chebür in proto-Turkic) and it has nothing to do with the Arabic root dwr or dewwir. Besides, Turkish has 2 different "devir"s: one is Turkic verb devir- meaning "to owerthrow, to capsize, to subvert" (that is totally unrelated to chevir- which is also Turkic) and the other one is Arabic-derrived noun devir/devr meaning "turnover, era, period". [1] [2]
Though I agree that Shawarma/cevirme/doner kebab/gyros are the same dish, the ultimate etymology of 'cevirme' is not relevant here; anyway, even if 'cevir' has a Semitic origin (but isn't the Turkish reflex of DWR devir(mek)?), the -me is surely a Turkish formation; the Arabic derivation would be something like daa'ir, wouldn't it?
What's more, even if the word had Semitic roots, all the evidence we have is that the dish is a 19th-century Turkish invention. After all, though the word photography was made of Greek roots in 19th-e, the process was invented in 19th-century France and the the word in 19th-century England. As for kabab, it is indeed a Semitic root, but at least in medieval Arab cookbooks, it generally refers to stewed meat, not grilled or roasted. --macrakis (talk) 18:53, 26 December 2009 (UTC)

Yes the suffix "me" is turkish DaR=to turn in arabic and other semitic languages. as of DaWWaR it means to make something or someone to turn which gave turkish devirmek.

tshevirmek perhaps came from another semitic language of the otthoman empire such as assyrian.

many turkish verbs are made with an arabic or semitic root+the turkish infinitive mek/mak such as kaybetmek,sanmak... and others are made with persian root+the turkish infinitive mek/mak such as tirsmak,bagishlamak...

Turkey and otthoman empire was a cosmopolitan empire so it could be that an ethnic greek or arab or armenian or turk or assyrian or kurd...first "invented" this technique.

Humanbyrace (talk) 20:16, 26 December 2009 (UTC)

Congratulations again for your biases and arrogance! San- is a well-attested Turkic verbal root meaning "assume, surmise, think" and existing in all Turkic languages&dialects as well as old, ancestral ones such as Göktürk, Old Uyghur, Qarakhan, Cuman. It's nothing to do with Arabic or any other Semitic. Even South Siberian Turkic dialects (Tuvan, Altaian, Khakassian, Shorian) all have the word "sanaa" means "thought, opinion, mind". Bağış means "donation, grant" and bağışlamak means "to donate, to give away, to endow" in all Turkic dialects; it's not Persian. Visit that webpage:[3] and copy-paste bağışlamak to the searchbar then press enter and do the same for sanmak. Tırsmak is 100% Turkic too; you can read that in any source about the Turkic lexicon. Turkic tribes lived in and ruled Persia and other Iranic lands for more than 1 thousand years so Iranic languages&dialects have a lot of Turkic loanwords; Encyclopedia Iranica also admits this fact. Besides, the Uyghurs, the Turkmens, Uzbeks have the same dish with similar names and the Uyghurs call it "tünür kavap" ("turning kabab") like Turkish word "döner kebap" ("turning kabab"). [4] So, it wasn't invented in the Ottoman Empire and An Assyrrian/Armenian/Arab/Kurd might not first "invent" this technique; it's a CENTRAL ASIAN invention either of Turkic or Iranic or Tocharic origin.
"Perhaps" tshevirmek "came from another semitic language" etc. But do you have any reliable source for that or for an ethnic Greek inventor of döner kebab; if so, please show it to us. If not, I don't see any reason to change the article. --macrakis (talk) 21:36, 26 December 2009 (UTC)

origin

There is no source confirming the claim that it was created in Lebanon: [5] --Supreme Deliciousness (talk) 19:21, 19 March 2010 (UTC)

shawarma around the globe

Shouldn't we be listing the ocuntries where it's most prominent (Turkey , egypt , israel etc) and countries where there are only a few resturants in the end of the list ?

I agree, but shawarma is most prominent in Turkey, Lebanon and Syria.--Beyrouthhh (talk) 11:56, 4 May 2008 (UTC)

In the "Around the World" section, the flag shown for Lebanon is actually the flag of India, while the flag shown for India is...well, not India's flag. If someone knows how to correct this, please do. —Preceding unsigned comment added by 76.19.67.74 (talk) 11:10, 21 August 2010 (UTC)

I would like to see average nutritional values and health related issues. Meat cooked so much can't be good, and since its a fast food with cheap and fat side dishes, even worse92.83.171.84 (talk) 16:15, 15 December 2010 (UTC)

Poor first paragraph

From the very first paragraph of the article. "sandwich-like wrap of shaved lamb (...)"

This sounds like a shawarma is the sandwich or wrap altogether! I know that on the street a Shawarma often means the whole thing, but the word first and foremost means the meat, right? So lets leave the talk about synecdoche-thing for a later time in the article.

"shaved"? I think it means that you cut slices of the spit. But when reading this, it could sound like it is a special kind of shaved sheep, or maybe shaved meat!

My suggestion is smth like: Shawarma is a delicacy of Arab origin, made by shaving slices of meat of a spit of meat rotating next to a roaster. The meat is most often bla bla bla or a mix thereof, but can even be bla bla bla. This is similar to doner kebab and bla bla, but in comparison shawarma is characterized by bla bla bla, though in the trade this distinction has often been lost. In many countries it is most often sold in a wrap of flat-bread, and therefore the term Shawarma often simply refers to this entire dish.

Velle (talk) 20:46, 4 January 2011 (UTC)

Copyedit

SupremeDeliciousness has begun an edit war on this page (like it does on every page). A section about Palestine using a text that never mentions that word was removed by an IP, and rightly so. The cited text is about the Middle East. Apart from that, this section (and the bulk of this article) sounds like it was written by a first grader. Oh, and adding "unexplained removal" in her edit summary, she is deliberately inserting falsehoods. I wrote exactly why it was removed in my edit summary. --Geewhiz (talk) 16:29, 17 April 2011 (UTC)

What are you talking about? I didn't revert any info about Palestine that you removed. --Supreme Deliciousness (talk) 16:35, 17 April 2011 (UTC)
FYI, there was a merge discussion. It might be sensible to merge this article among others into doner kebab. Copyedit is welcome. AgadaUrbanit (talk) 18:48, 17 April 2011 (UTC)

Sources to add

Ottawa Canada in headline

I reverted this. It's a reddit joke and has no place here.

http://www.reddit.com/r/ottawa/comments/w03kk/had_to_correct_wikipedia_when_i_saw_this_injustice/

Brandon3060 (talk) 15:20, 5 July 2012 (UTC)

Large quantity of unsourced material removed

I've removed the following completely unsourced bullet points from the section on regional variations:

  • In Australia, Greek, shawarma was introduced by Armenian, Turkish and Lebanese immigrants. It is wrapped in a large pita or khubz, known locally as "Lebanese bread", and consists of beef, chicken or lamb with a salad of lettuce, tomato and onion and cheese. Sometimes tabboulleh is included. Toppings are cucumber sauce (tzatziki), chili sauce and hummus. It is known as a kebab.
  • In Armenia Ġarsi khorovats, šaurma or in the Armenian diaspora, "tarna" (literally, "it turns") is made from lamb, pork or chicken. The meat is grilled on a vertical rotisserie, sliced and wrapped in Armenian flatbread called lavash. It is served with tahini, yogurt, or garlic sauce, and a side of pickled vegetables, "tourshi".
  • In Azerbaijan, shaurma (Aze:Şaurma) is made from chicken and always includes garlic sauce. Doner can be made with either chicken or beef, without garlic sauce. Both are served in bread, lavash, or on a plate. Doner is also served in tandoor bread.
  • In Bangladesh, shawarma is available in restaurants and street-side stalls. It is almost always eaten with roti or paratha. Sometimes shawarma is considered just another type of kabab in the country.
  • In Belgium shawarma is made with a combination of lamb and beef, although pork is not uncommon. The meat is stuffed into a pita with salad and either a white garlic sauce or a spicy red sauce.
  • In Brazil, mainly in São Paulo, shawarma is a street food, served with bread and a cup of juice. It is called churrasquinho grego (Greek barbecue) or churrasco turco (Turkish barbecue). In Porto Alegre, Foz do Iguaçu it is sold as Arabic fast-food.
  • In Bulgaria, shawarma is known as "Duner".
  • In Canada, shawarma is available both as a wrap with traditional vegetables, hummus and hot and garlic sauce, or as a "plate" or "dinner" on a bed of rice with a side of vegetables and salad; the salad can be Middle Eastern, like tabbouleh, or of a more traditional variety, like Greek or Caesar. It is especially popular in Ottawa, which has a large Lebanese population. In some regions of Canada, the term "shawarma" is interchangeable with donairs. In the Montreal region, chicken "shawarma" is often confused with chicken kebabs, known as "shish taouk".
  • In Colombia, shawarma is sold as a light meal in Middle Eastern restaurants and areas such as Barranquilla with a large Arab population.
  • In Denmark, shawarma was introduced in 1981 by Turkish migrant workers. Shawarma is served with julienned salad (onion, tomatoes, cucumber), lettuce, sour cream dressing, and chili oil in either a pita bread, rolled in a flat bread (dürüm) or served on pizza.
  • In Ecuador, shawarma is a popular snack or light meal sold by vendors in main metropolitan areas specially Urdesa, Guayaquil and La Mariscal, Quito. It was introduced by the Middle Eastern immigrant population.
  • In Egypt, Shawarma--pronounced "shawerma"--is a popular street food. Many restaurants and street stands offer variations. Shawarma is often served in small buns as an affordable small meal, with small vegetable portions (mostly heavily grilled tomatoes and onions) and more beef. Beef shawarma is ubiquitously served with a creamy tahina sauce, whereas chicken shawarma is often served with a garlic sauce, known colloquially as tomeya (Arabic ثومية). Shawarma is also served as a topping for seasoned rice and grilled vegetables, 'shawarma fettah'. Shawarma fettah is often served with a much thicker, creamy garlic sauce topping. Shawarma has also been offered as stuffing for Egyptian pies, "feteer".
  • In France, shawarma (or chawarma) is served in Arab and Israeli restaurants. The same item can be bought from ubiquitous fast food vendors under the name sandwich grec, sandwich Turc, or kebab. As a fast food item, it is frequently served with french fries (in the wrap, not on the side) and garnished with a yogurt sauce (sauce blanche) and/or harissa, or a number of other sauces. Doner kebab or sandwich kebab is also ubiquitous at Algerian (or North African) and Turkish owned fast food places. A Tunisian option is harissa.
  • In Germany, doner kebab is a served in a pita bread, rolled in a flat bread (dürüm) or on a plate with side dishes.
  • In Australia, Greek, shawarma was introduced by Armenian, Turkish and Lebanese immigrants. It is wrapped in a large pita or khubz, known locally as "Lebanese bread", and consists of beef, chicken or lamb with a salad of lettuce, tomato and onion and cheese. Sometimes tabboulleh is included. Toppings are cucumber sauce (tzatziki), chili sauce and hummus. It is known as a kebab.
  • In Armenia Ġarsi khorovats, šaurma or in the Armenian diaspora, "tarna" (literally, "it turns") is made from lamb, pork or chicken. The meat is grilled on a vertical rotisserie, sliced and wrapped in Armenian flatbread called lavash. It is served with tahini, yogurt, or garlic sauce, and a side of pickled vegetables, "tourshi".
  • In Azerbaijan, shaurma (Aze:Şaurma) is made from chicken and always includes garlic sauce. Doner can be made with either chicken or beef, without garlic sauce. Both are served in bread, lavash, or on a plate. Doner is also served in tandoor bread.
  • In Bangladesh, shawarma is available in restaurants and street-side stalls. It is almost always eaten with roti or paratha. Sometimes shawarma is considered just another type of kabab in the country.
  • In Belgium shawarma is made with a combination of lamb and beef, although pork is not uncommon. The meat is stuffed into a pita with salad and either a white garlic sauce or a spicy red sauce.
  • In Brazil, mainly in São Paulo, shawarma is a street food, served with bread and a cup of juice. It is called churrasquinho grego (Greek barbecue) or churrasco turco (Turkish barbecue). In Porto Alegre, Foz do Iguaçu it is sold as Arabic fast-food.
  • In Bulgaria, shawarma is known as "Duner".
  • In Canada, shawarma is available both as a wrap with traditional vegetables, hummus and hot and garlic sauce, or as a "plate" or "dinner" on a bed of rice with a side of vegetables and salad; the salad can be Middle Eastern, like tabbouleh, or of a more traditional variety, like Greek or Caesar. It is especially popular in Ottawa, which has a large Lebanese population. In some regions of Canada, the term "shawarma" is interchangeable with donairs. In the Montreal region, chicken "shawarma" is often confused with chicken kebabs, known as "shish taouk".
  • In Colombia, shawarma is sold as a light meal in Middle Eastern restaurants and areas such as Barranquilla with a large Arab population.
  • In Denmark, shawarma was introduced in 1981 by Turkish migrant workers. Shawarma is served with julienned salad (onion, tomatoes, cucumber), lettuce, sour cream dressing, and chili oil in either a pita bread, rolled in a flat bread (dürüm) or served on pizza.
  • In Ecuador, shawarma is a popular snack or light meal sold by vendors in main metropolitan areas specially Urdesa, Guayaquil and La Mariscal, Quito. It was introduced by the Middle Eastern immigrant population.
  • In Egypt, Shawarma--pronounced "shawerma"--is a popular street food. Many restaurants and street stands offer variations. Shawarma is often served in small buns as an affordable small meal, with small vegetable portions (mostly heavily grilled tomatoes and onions) and more beef. Beef shawarma is ubiquitously served with a creamy tahina sauce, whereas chicken shawarma is often served with a garlic sauce, known colloquially as tomeya (Arabic ثومية). Shawarma is also served as a topping for seasoned rice and grilled vegetables, 'shawarma fettah'. Shawarma fettah is often served with a much thicker, creamy garlic sauce topping. Shawarma has also been offered as stuffing for Egyptian pies, "feteer".
  • In France, shawarma (or chawarma) is served in Arab and Israeli restaurants. The same item can be bought from ubiquitous fast food vendors under the name sandwich grec, sandwich Turc, or kebab. As a fast food item, it is frequently served with french fries (in the wrap, not on the side) and garnished with a yogurt sauce (sauce blanche) and/or harissa, or a number of other sauces. Doner kebab or sandwich kebab is also ubiquitous at Algerian (or North African) and Turkish owned fast food places. A Tunisian option is harissa.
  • In Germany, doner kebab is a served in a pita bread, rolled in a flat bread (dürüm) or on a plate with side dishes.
  • In Australia, Greek, shawarma was introduced by Armenian, Turkish and Lebanese immigrants. It is wrapped in a large pita or khubz, known locally as "Lebanese bread", and consists of beef, chicken or lamb with a salad of lettuce, tomato and onion and cheese. Sometimes tabboulleh is included. Toppings are cucumber sauce (tzatziki), chili sauce and hummus. It is known as a kebab.
  • In Armenia Ġarsi khorovats, šaurma or in the Armenian diaspora, "tarna" (literally, "it turns") is made from lamb, pork or chicken. The meat is grilled on a vertical rotisserie, sliced and wrapped in Armenian flatbread called lavash. It is served with tahini, yogurt, or garlic sauce, and a side of pickled vegetables, "tourshi".
  • In Azerbaijan, shaurma (Aze:Şaurma) is made from chicken and always includes garlic sauce. Doner can be made with either chicken or beef, without garlic sauce. Both are served in bread, lavash, or on a plate. Doner is also served in tandoor bread.
  • In Bangladesh, shawarma is available in restaurants and street-side stalls. It is almost always eaten with roti or paratha. Sometimes shawarma is considered just another type of kabab in the country.
  • In Belgium shawarma is made with a combination of lamb and beef, although pork is not uncommon. The meat is stuffed into a pita with salad and either a white garlic sauce or a spicy red sauce.
  • In Brazil, mainly in São Paulo, shawarma is a street food, served with bread and a cup of juice. It is called churrasquinho grego (Greek barbecue) or churrasco turco (Turkish barbecue). In Porto Alegre, Foz do Iguaçu it is sold as Arabic fast-food.
  • In Bulgaria, shawarma is known as "Duner".
  • In Canada, shawarma is available both as a wrap with traditional vegetables, hummus and hot and garlic sauce, or as a "plate" or "dinner" on a bed of rice with a side of vegetables and salad; the salad can be Middle Eastern, like tabbouleh, or of a more traditional variety, like Greek or Caesar. It is especially popular in Ottawa, which has a large Lebanese population. In some regions of Canada, the term "shawarma" is interchangeable with donairs. In the Montreal region, chicken "shawarma" is often confused with chicken kebabs, known as "shish taouk".
  • In Colombia, shawarma is sold as a light meal in Middle Eastern restaurants and areas such as Barranquilla with a large Arab population.
  • In Denmark, shawarma was introduced in 1981 by Turkish migrant workers. Shawarma is served with julienned salad (onion, tomatoes, cucumber), lettuce, sour cream dressing, and chili oil in either a pita bread, rolled in a flat bread (dürüm) or served on pizza.
  • In Ecuador, shawarma is a popular snack or light meal sold by vendors in main metropolitan areas specially Urdesa, Guayaquil and La Mariscal, Quito. It was introduced by the Middle Eastern immigrant population.
  • In Egypt, Shawarma--pronounced "shawerma"--is a popular street food. Many restaurants and street stands offer variations. Shawarma is often served in small buns as an affordable small meal, with small vegetable portions (mostly heavily grilled tomatoes and onions) and more beef. Beef shawarma is ubiquitously served with a creamy tahina sauce, whereas chicken shawarma is often served with a garlic sauce, known colloquially as tomeya (Arabic ثومية). Shawarma is also served as a topping for seasoned rice and grilled vegetables, 'shawarma fettah'. Shawarma fettah is often served with a much thicker, creamy garlic sauce topping. Shawarma has also been offered as stuffing for Egyptian pies, "feteer".
  • In France, shawarma (or chawarma) is served in Arab and Israeli restaurants. The same item can be bought from ubiquitous fast food vendors under the name sandwich grec, sandwich Turc, or kebab. As a fast food item, it is frequently served with french fries (in the wrap, not on the side) and garnished with a yogurt sauce (sauce blanche) and/or harissa, or a number of other sauces. Doner kebab or sandwich kebab is also ubiquitous at Algerian (or North African) and Turkish owned fast food places. A Tunisian option is harissa.
  • In Germany, doner kebab is a served in a pita bread, rolled in a flat bread (dürüm) or on a plate with side dishes.
  • Shawarma is known in Paraguay as lomito árabe (Arabian steak)
  • In the Philippines, shawarma is sold in the streets and stalls at indoor shopping malls in Metro Manila, Cebu City and Bacolod City. Beef shawarma is served in a large pita with vegetables such as onion and tomatoes. The shawarma wrap is usually topped with Cheddar cheese. Its popularity began during the 1980s. "Shawarma Rice" is gaining popularity with younger diners. It consists of the same ingredients as regular shawarma, with the exception of the bread, which is replaced with fried or seasoned rice.
  • In Poland, fixings for what's locally known as "szaorma" include white and red cabbage, pickled vegetables, cucumbers and tomatoes. A sauce like tzatziki sauce is available, as well as spicy sauces.
  • In Romania, shawarma (şaorma or shaorma) is made with lamb, beef or chicken and served in a lavash or pita bread stuffed with french fries, pickles, fried or fresh onion, tomatoes, cabbage and sometimes gherkins. The most common dressings are a combination of spicy garlic sauces, spicy red sauces (containing hot peppers, tomatoes and aromatic herbs), mayonnaise and ketchup (or other sweet red sauces containing tomatoes and/or vinegar and sugar).
  • In Western Russia, shawarma (Russian: шаурма or шаверма) is called "shaurma", while in St. Petersburg it is "shaverma". It is eaten with a variety of julienned vegetables (usually tomatoes, cucumbers and onions), tomato sauce, and garlic sauce, and wrapped in lavash. Russian-style shawarma is made of chicken, beef or pork.
  • In Saudi Arabia, shawarma is very popular snack among Saudi and Arab population and also among foreigners. There are three different styles of doing shawarma in Saudi Arabia: Lebanese, Turkish, and Yemeni style. Lebanese is the most popular style and it is usually comes in pita. The toppings are garlic sauce, fries, and pickles. The bread size is usually small so people order two to three shawarmas. The Yemeni style which only can be found in Jeddah comes in a samoli bread aka "submarine bread". The chicken shawarma is prepared in the same way as other styles but the beef shawarma is marinated in a special sauce. Shawarma is more of a night food.
  • In Senegal, shawarma is typical first date food among Senegalese youth.
  • In Spain is a fast food offering particularly popular with lunchtime and late-night crowds.
  • In Suriname, a local fast food chain called 'Wolly's' has a signature dish called 'patat shoarma' which consists of french fries, shoarma chicken covered with Indonesian peanut sauce, ketchup and garlic sauce.
  • In Switzerland, shawarma stands are very common in areas with large Turkish immigrant populations in major cities such as Basel and Zurich.
  • In Syria, Shawarma is a popular street food. Damascus contains some of the oldest Shawarma eateries is widely considered the point from which this specialty spread to other parts of the Middle East. The shawarma sandwich is often toasted and in some few cases then cut into small pieces which can then be served on a plate and dipped in garlic sauce. The addition of Pomegranate sauce to the sandwich is one of the distinguishing qualities of Syrian shawarma.
  • In Taiwan, shawarma (Mandarin Chinese: 沙威馬 shāwēimǎ) is usually made from chicken and is served on a leavened, white flour bun with julienned cabbage, a slice of tomato, sliced onions, ketchup, and mayonnaise. It is often sold in night markets in Taiwan. Additionally, a chain called JS Donair Kebab has begun operating as a fast food chain in several department store food courts. This is a more traditional kebab served with lettuce, tomatoes and other vegetables. In addition, served on a dish with rice.
  • In Tunisia, maqloub is a local version of shawarma. The meat (chicken, lamb, turkey or beef) is served inside the typical Tunisian bread (called "tabuna") or inside the more middle-eastern pita-like bread, together with garlic sauce, chick-pea sauce, local meshuya (a salad made out of grilled capsicum, tomatoes and garlic), cheese, tomatoes, onions, lettuce and fried chips. The shawarma or maqloub is garnished with the Tunisian pepper puree harissa or mayonnaise.
  • In Ukraine shawarma became a popular street food in most large cities in just a few years since beginning of 21st century, while was almost completely unknown until then. In Ukraine this food is called "shaurma".
  • In the United Arab Emirates, shawarma is found almost everywhere. Local law banned outdoor shawarma stalls due to health concerns.
  • In Venezuela, shawarma is commonly seen on the streets of major cities at food business stands. Shawarma carts have become as popular in Venezuela at food business stands as the common empanada. The same stands that sell chawarmas sell the vegetarian falafel as well.
  • In West Africa, shawarma was introduced by Middle Eastern migrants (spelled chawarma in Francophone countries) and is a popular street food. In Nigeria, shawarma is usually served in Lebanese restaurants, and they are a popular delicacy among Arabs, Nigerians and Indians. If prepared by Nigerians, they consist mainly of beef, or chicken, cabbage, tomato ketchup, mayonnaise and chili, differentiating them from those of the Arab-based recipes.

This material may be useful as a starting point for research but should not be restored without proper sourcing. --TS 17:16, 21 July 2012 (UTC)

--TS 17:16, 21 July 2012 (UTC)

I've removed "Sometimes, beef shawarma—despite its name—contains some lamb in addition to the beef, to ensure juiciness.", as that is poppycock. First, I've known NO beef shwarma having lamb added, I'd have tasted my favorite meat. Second, adding lamb would DRY the beef shwarma out, as lamb is MUCH leaner than beef it. Third, it's without citation. I also removed the uncited "Beef can be used for shawarma instead of lamb, and turkey is used instead of chicken." I've never heard of fish or sausage shwarma, but I'll await citation for a bit before removing.Wzrd1 (talk) 01:46, 13 October 2012 (UTC)

The picture

that is the least authentic shwarma ive ever seen............IS THAT A TORTILLA?!? —Preceding unsigned comment added by 24.193.49.44 (talk) 05:40, 17 March 2009 (UTC)

I believe that is not shoarma, but a doner kebab picture. It should be changed (109.109.96.226 (talk) 08:51, 15 October 2012 (UTC))

Correction of Pronunciation

The pronunciation mentioned in the article under the heading Etymology (/ʃəˈwɑːrmə/) is the English pronunciation. Shouldn't we mention the Arabic pronunciation here. Which, by the way, should be (/ʃɑːwərmə/) or (/ʃɑːwərmɑː/). — Preceding unsigned comment added by Wahj-asSaif (talk • contribs) 00:09, 16 December 2012 (UTC)

The Avengers Movie

MINOR SPOILER: Should there be a mention of the Shawarma scene from the Avengers movie in this article, since it's a mainstream reference to an otherwise rare ethnic food for the Avenger's US audience? — Preceding unsigned comment added by Novan Leon (talk • contribs) 21:35, 7 May 2012 (UTC)

Same here! Now I have to find a place close to home that serves itCousert (talk) —Preceding undated comment added 23:56, 22 May 2012 (UTC).

It probably won't be remembered by anybody in six months time (I'll change my mind if shawarma really takes off as a mainstream fast food by then). The final scene should perhaps be mentioned in the article about the film, and of course that would have a link to this article for people who want to know more. --TS 13:14, 14 May 2012 (UTC)

  • Well, there was the fact that it increased Shwarma sales like, insane. http://www.huffingtonpost.com/2012/05/08/avengers-shawarma-scene-i_n_1500762.html --Ihmhi (talk) 23:43, 24 May 2012 (UTC)
    The entirety of the story is this statement:
    Now local shawarma restaurants seem to be having a "moment" -- at least according to an informal poll by TMZ. Ro-Ro's Chicken, a Hollywood shawarma joint, told TMZ that sales have shot up 80 percent since the movie opened.
    In other words, some guys at TMZ phoned up a random chicken restaurant in Hollywood and asked whether sales had gone up. They got an emphatically affirmative reply, from one restaurant in one district of Los Angeles. On the other hand, as another anecdote, a dear person of my acquaintance who loves the film wants to try Shawarma as a birthday treat. These things don't (yet) belong in this article. If there is in fact a significant uptick in sales and it's reported in reliable sources we should cover it here. --TS 00:37, 25 May 2012 (UTC)

I gauren-damn-tee people will remember Shawrma for all time. #AvengersAssemble — Preceding unsigned comment added by 96.232.169.53 (talk) 22:51, 18 May 2012 (UTC)

I removed the Iron Man link because it is stupid. It's trivia even if it's not in a trivia section, don't put it back in. --68.230.34.247 (talk) 07:25, 4 July 2012 (UTC)

I say yes. Start an "In Popular Culture" section. ZachsMind is right that it's the main reason lots of people visited this page. What's more Popular Culture than the Avengers? Brauden (talk) 06:02, 10 October 2012 (UTC)

I agree with Brauden, i've seen way more useless trivia on Wikipedia in the Popular Culture sections of articles, why not mention it? 76.197.8.180 (talk) 08:29, 25 October 2012 (UTC)

  • Why hasn't anyone mentioned it yet? I can't see why it should not be mentioned. Even if there is not enough evidence that shows that shawarma sales increased, it could still be mentioned under "In Popular Culture" heading that a scene related to shawarma was included the Avengers movie. --Wahj-asSaif (talk) 23:56, 15 December 2012 (UTC)

Regional Variations Section

I have removed this entire section as far as I can tell noot a single sentence was adequately surced. The section was full of primary sources and spam. Some of the link were to individual restaurants menus. Looking over the talk page I can see this section has been a source of trouble for years now. 74.4.196.136 (talk) 15:12, 26 March 2013 (UTC)

I think that the section removed, although did not contain good (if any) references, but still had a lot of good information in it, most of which was probably right and was added by native people. It would have been better to find (or ask for) better citations rather than just remove the whole section. --Wahj-asSaif (talk) 22:11, 26 March 2013 (UTC)

Carne Asada

Is carne asada a Spanish version of Shawarma? The two are very similar.Cousert (talk) —Preceding undated comment added 16:10, 22 May 2012 (UTC).

I'd like to see an end to the edit war over the presence of this discussion section on the page.
In answer to the question, carne asada doesn't appear to be a Spanish version of shawarma. --TS 16:53, 23 May 2012 (UTC)
The closest thing to shawarma that Mexico has is tacos al pastor which is prepared on a spit and served on a corn tortilla with additional toppings. Carne Asada is properly prepared on a grill. Both of these dishes are actually Mexican, not Spanish. Gunblader928 (talk) 16:25, 8 July 2013 (UTC)

Disagreement between Souce 1 and 2

Source 1 mentions that it is an Arab dish popular in the Levent (in reality it is popular throughout the Arab world). Source 2 says it is an Arab dish and stops at that. The introduction that it is a "Leventine Arab dish" is therefore contrary to the sources, especially source 2. I have theerfore changed it to say simply that it is an "Arab dish", as both sources agree on that part at least, and that is also the case in reality if one goes to any Arab country or expat community. SaSH172 (talk) 18:51, 16 November 2013 (UTC)

Tomato, cucumber, beyaz peynir, or patatesli börek

Thats what really you can find on a real breakfeast from turkish habit, before sending the more chick in the wild, as long as i know there is meat without cv other than lean veal or chicken in butchers or döner and sometimes liver can be apperead around, and besides of the appetizer sujuk by kayseri and urfa is by adana a whole non-bacon turkey on a noel what i can say is the Levent is also a Istanbul district. — Preceding unsigned comment added by 188.58.50.53 (talk) 19:04, 17 January 2014 (UTC)

Merge with "Avengers" article

It does not seem like this article is necessary on its own, and could easily be covered in the "trivia" section of the Avenger's film page. — Preceding unsigned comment added by 24.99.32.27 (talk) 17:37, 30 October 2012 (UTC)

I take it this is a troll, but just in case: You do realize that shawarma is an actual thing and not just a food in the Avengers' universe, yes? Gunblader928 (talk) 16:18, 8 July 2013 (UTC)
I think he's being ironic. If you're going to merge shawarma and doner you might as well merge it with The Avengers, because they are clearly completely different things. 81.96.200.247 (talk) 19:06, 15 April 2014 (UTC)

There's still a link to the wikibook article on Shawarma, which no longer exists. — Preceding unsigned comment added by Rocercus (talk • contribs) 12:42, 4 May 2014 (UTC)

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