🚀 go-pugleaf

I seem to have succeeded in resurrecting this newsgroup :) I'll try to think
of some other topics too-- there hasn't been much action here lately but I
guess we can safely chalk that up to lack of shawarma discussions.

Anyway thanks for all the valuable information, I'll see if my wife is up
for some shawarmas tonight. I imagine it would have to be Lebanese Taverna
since Max's is undoubtedly closed Friday evening and we had deli for lunch
anyway..

Noah

"Greg Muncill" <gregmuncill@mindspring.com> wrote in message
news:apf9i0l9anrp2sjk61g5r1ae5vujddls5h@4ax.com...
> On 19 Aug 2004 08:54:46 -0400, mrivers@d-and-d.com (Mike Rivers)
> wrote:
>
> >
> >The original construction was a stack of thinly sliced alternating
> >meats on a vertical skewer. When sliced along the axis of the skewer,
> >you got a combination of the meats. Nizam's in Vienna makes donner
> >kabob which is constructed in the real way.
> >
>
> This is the way Max's Place constructs their meat
> for their shwarma.  I've seen them putting one together
> a couple of times when I've been there.  They alternate
> relatively thin slices of lamb (that's all they use for theirs)
> on a spit and put a cap of fat and/or suet on top.  The
> whole thing tapers somewhat towards the top.  Then it
> is cooked like a gyro on a vertical rotisserie.  Sometimes
> with a crowd or near the beginning of the lunch hour you
> have to wait a few minutes while an outer section of
> the mass of meat cooks to the right doneness before
> you get your order.
>
> As I understand it the construction is virtually identical
> to a Donner Kabob.  The Donner Kabob is I think a
> Turkish name for this preparation.  It's probably all
> the same thing except just the different names.  Using
> the different meats is probably just a variation.
>
> I had forgotten about Lebanese Taverna having
> Shwarma.  One just opened up in downtown
> Silver Spring.  I will have to compare them but I
> like Max's setup better.  You order the Shwarma
> from a counter with a glass case full of assorted
> veggies such as:
>
>   Turkish Salad - Tomato and Cucumber lightly
>                           marinated in vinegar
>  diced tomatoes
>   Roasted peppers
>  green and red shredded cabbage
>  marinated carrot slices
>  sliced beets
>  cauliflower
>  marinated mini-eggplants
>  pickles
>  spicy marinated onion pieces
>  assorted spicy mixtures for varying heat
>  tahini
>
> I'm probably forgetting some but you just tell
> them what you want in it.  I tell them to give
> me the "works" except for the pickles and
> eggplant.  I also like mine pretty spiced up.
>
> They also do the same setup for fresh falafels
> that they make there.  I don't order those too
> much since I discovered how to make the
> same falafels at home.  I can't reproduce the
> Shwarma though.
>
> Greg Muncill
> Silver Spring, MD
>