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Article #760Re: shawarma vs gyro
From: Hawknoah
Date: Mon, 30 May 2005 21:20
Date: Mon, 30 May 2005 21:20
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2708 bytes
Ah- very satisfying to see my topics resurrect themselves periodically :) Since I initially asked the question in August, I have had shawarmas at Lebanese Taverna, Kardo, and Mediterannean Grill and found that your definition matches well. I have also decided that based on my small sampling of shawarmas, I like gyros much better; I find shawarmas somewhat bland and I must admit I'm not a huge fan of tahini. I think I prefer the minced stuff on the cone to the "real" meat they use for the shawarmas. Noah "Terry Pogue" <tpogue@comcast.net> wrote in message news:1117483419.363532.62950@g49g2000cwa.googlegroups.com... > Sorry for the new topic but I couldn't find out how to add to the > existing messages. > Here's the skinny on shawarma vs gyro according to The Food Lover's > Companion, third edition > > Shawarma; shawerma; shawima A Middle Eastern version of the Gyro, > Shawarma consists of spiced, marinated lamb (sometimes chicken or veal) > that has been molded around a vertical, rotating spit and slowly > roasted. Thin slices of the meat are shaved off as the spit keeps > turning. The hot meat is wrapped in Lavash or Pita bread, spread with > Hummus or Tahini and topped with shredded vegetables. In Turkey the > shawarma is known as doner kebab. >
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