🚀 go-pugleaf

>I will attempt again to revive this newsgroup by posing a question..
>
>Can anyone tell me what the difference between a shawarma and a gyro is?

Nice try, but it'll take more than that!

On Wed, 18 Aug 2004 17:26:11 -0400, "Hawknoah" <hawknoah@comcast.net>
wrote:

>I will attempt again to revive this newsgroup by posing a question..
>
>Can anyone tell me what the difference between a shawarma and a gyro is? I
>believe that shawarma is a Lebanese name while gyro is Greek, so the
>difference may just be a linguistic one.  I was in Ottawa last week and
>these things were being sold everywhere -- unfortunately I wasn't in a
>position to try one and find out, which I now regret.  I noticed one stand
>sold both shawarmas and gyros, leading me to believe they may not be one and
>the same.
>

Well, I am by no means and expert but I have had 
plenty of gyros from a lot of different places and shwarma 
from only one place in the DC area.  All of the gyros that I 
have had are basically ground meat (usually lamb or a mixture 
of lamb and beef).  The shwarma that I have had is layered 
cuts of lamb that is sliced off similar to gyros - but it is not 
ground meat.  The top was capped by what looks to be a 
layer of fat and/or suet that seeps down into the meat.

>I would appreciate if anyone could share their expertise about shawarmas,
>which will save me a trip back to Ottawa to find out firsthand what it's all
>about.
>

The shwarma that I have tried is at Max's Place in Wheaton.  It is 
associated with the Shalom Kosher Market in the same shopping 
center on University near Georgia Avenue (2311 University Blvd.).
You can get the Shwarma as a platter or in a Pita with a wide variety 
of veggie fillings.  It's really much better than a gyro as Max's 
serves it.  I think Katz's Deli in Rockville also serves shwarma but 
I haven't tried it there.

Greg Muncill
Silver Spring, MD

In article <Z-GdnduciqigVL7cRVn-hw@comcast.com> hawknoah@comcast.net writes:

> Can anyone tell me what the difference between a shawarma and a gyro is? I
> believe that shawarma is a Lebanese name while gyro is Greek, so the
> difference may just be a linguistic one.

The only place where I remember seeing a shawarma the meat was
chicken.


--
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lots of IP addresses are blocked from this system. If
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Thanks for the information - I think the difference is pretty clear based on
your description. It's interesting that possibly the only places in the area
that carries them are kosher delis.  I'm in Wheaton all the time so I shall
go to Max's and try one.

Noah

"Greg Muncill" <gregmuncill@mindspring.com> wrote in message
news:ais7i0t4kil2ncv6gsl54f11tjmhf78c38@4ax.com...
> On Wed, 18 Aug 2004 17:26:11 -0400, "Hawknoah" <hawknoah@comcast.net>
> wrote:
>
> >I will attempt again to revive this newsgroup by posing a question..
> >
> >Can anyone tell me what the difference between a shawarma and a gyro is?
I
> >believe that shawarma is a Lebanese name while gyro is Greek, so the
> >difference may just be a linguistic one.  I was in Ottawa last week and
> >these things were being sold everywhere -- unfortunately I wasn't in a
> >position to try one and find out, which I now regret.  I noticed one
stand
> >sold both shawarmas and gyros, leading me to believe they may not be one
and
> >the same.
> >
>
> Well, I am by no means and expert but I have had
> plenty of gyros from a lot of different places and shwarma
> from only one place in the DC area.  All of the gyros that I
> have had are basically ground meat (usually lamb or a mixture
> of lamb and beef).  The shwarma that I have had is layered
> cuts of lamb that is sliced off similar to gyros - but it is not
> ground meat.  The top was capped by what looks to be a
> layer of fat and/or suet that seeps down into the meat.
>
> >I would appreciate if anyone could share their expertise about shawarmas,
> >which will save me a trip back to Ottawa to find out firsthand what it's
all
> >about.
> >
>
> The shwarma that I have tried is at Max's Place in Wheaton.  It is
> associated with the Shalom Kosher Market in the same shopping
> center on University near Georgia Avenue (2311 University Blvd.).
> You can get the Shwarma as a platter or in a Pita with a wide variety
> of veggie fillings.  It's really much better than a gyro as Max's
> serves it.  I think Katz's Deli in Rockville also serves shwarma but
> I haven't tried it there.
>
> Greg Muncill
> Silver Spring, MD
>

On Wed, 18 Aug 2004 21:15:13 -0400, "Hawknoah" <hawknoah@comcast.net>
wrote:

>Thanks for the information - I think the difference is pretty clear based on
>your description. It's interesting that possibly the only places in the area
>that carries them are kosher delis.  I'm in Wheaton all the time so I shall
>go to Max's and try one.
>


They really are quite tasty and the range of veggie 
addons is impressive.  One word though is that since 
the store and deli are strictly Kosher they close Friday
afternoon and don't open again until Sunday.  So don't 
plan on a Friday night/ Saturday visit.

Greg Muncill
Silver Spring, MD

In article <Z-GdnduciqigVL7cRVn-hw@comcast.com>, hawknoah@comcast.net 
says...
> I will attempt again to revive this newsgroup by posing a question..
> 
> Can anyone tell me what the difference between a shawarma and a gyro is? I
> believe that shawarma is a Lebanese name while gyro is Greek, so the
> difference may just be a linguistic one.  I was in Ottawa last week and
> these things were being sold everywhere -- unfortunately I wasn't in a
> position to try one and find out, which I now regret.  I noticed one stand
> sold both shawarmas and gyros, leading me to believe they may not be one and
> the same.
> 
> I would appreciate if anyone could share their expertise about shawarmas,
> which will save me a trip back to Ottawa to find out firsthand what it's all
> about.
> 
> Noah
> 
You could go to the Lebanese Taverna over in Congressional Plaza to see 
what shawarma is about, at least their version of it.  They have beef, 
lamb and chicken versions on the menu, I think.  

My impression is that gyro is made from compressed mystery meat, kind of 
like Greek Spam, sliced from a mass of it rotating on a spit in front of 
a burner of some kind, while shawarma is less mysterious chunks of meat 
sliced from primal (that is, not compressed) cuts that have been roasted 
on a spit.  

I personally find the average gyros to be a turn-off because of the 
mystery meat perception, while the shawarma I've tried have been 
enjoyable.  

When it comes to souvlaki vs. kebab, things are much more equal, in my 
experience.

Bob

Here are the recipes according to Master Cook

 GYRO

 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Greek

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Ground pork
    1       lb           Ground lamb, there's no
                         -special lamb, try lamb
                         -shoulder
    1       t            Salt
                         Some freshly ground black
                         -pepper
                         About 6 cloves of crushed
                         -garlic
                         Squeeze out the juice from 1
                         -lemon
    1       t            Oregano
    2       tb           Ouzo

   Mix and mold the meat on a metal skewer. Grill. Serve on pita bread,
   garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a
   sprinkling of oregano.

 SHAWARMA

 Recipe By     : Al Baab
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Course--Poultry             Ethnic

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        beef, lamb or chicken -- very thinly sliced
                         Marinade:
    1      cup           yogurt
    2      tablespoons   lemon juice
    4      cloves        garlic -- minced
      1/2  teaspoon      hot pepper sauce
    1      tablespoon    vinegar
    1      tablespoon    onion -- finely minced
      1/2  teaspoon      black pepper
      1/2  teaspoon      red pepper
      1/2  teaspoon      ground mace
      1/2  teaspoon      salt

 Combine all marinade ingredients.  Add meat and marinate overnight.

 Place the marinated meat in a barbeque cage and cook over hot coals for 15
 minutes.  Combine tahini (sesame paste), clove of garlic, lemon juice and
 parsley until it is of a creamy texture,  Add water if necessary.  Place the
 cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini
 mixture as desired.



Hawknoah wrote:

> I will attempt again to revive this newsgroup by posing a question..
>
> Can anyone tell me what the difference between a shawarma and a gyro is? I
> believe that shawarma is a Lebanese name while gyro is Greek, so the
> difference may just be a linguistic one.  I was in Ottawa last week and
> these things were being sold everywhere -- unfortunately I wasn't in a
> position to try one and find out, which I now regret.  I noticed one stand
> sold both shawarmas and gyros, leading me to believe they may not be one and
> the same.
>
> I would appreciate if anyone could share their expertise about shawarmas,
> which will save me a trip back to Ottawa to find out firsthand what it's all
> about.
>
> Noah

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