the street and the market

the street and the market

Shawarma
Traditionally, shawarma (from evirme in Turkish, meaning rotating, and also known as dner kebab) is made from lamb. In practice, Israeli shawarma is usually made from turkey with lamb fat added. To make the real thing one needs a huge skewer fitted with a special heating device. Sliced marinated meat is stacked on the skewer, which rotates slowly and roasts it on all sides. The meat is then shaved and stuffed into a pita together with.... here the argument begins. The purists insist that all a good shawarma needs is hummus or tahini dip and parsley sprigs. Others like their shawarma with all the trimmings: fresh or fried onion rings, French fries, salad, pickles and tahini.

Homemade Shawarma
The process is very different from traditional shawarma, but the result is quite similar, and extremely tasty. Deboned chicken thighs are baked in the oven and stir-fried prior to serving. Extended marinating in a massive amount of spices gives the chicken fantastic flavors and a tantalizing color. While youre at it, prepare a double quantity of the seasoning mix and keep in the freezer. This recipe was developed by a talented amateur cook, Israel Scherrer. Shawarma Shemesh, Ramat Gan Ingredients (serves 8-10)
11/2 kg (3 lb 5 oz) deboned chicken thighs The Marinade: 3/4 cup olive oil 3 tablespoons curry powder 2 tablespoons garam masala (Indian seasoning mix, available in spice shops) 1 tablespoon chicken soup mix For Frying: 3 tablespoons oil 3 onions, sliced Salt and freshly ground black pepper

One of the best shawarma spots in the greater Tel Aviv area.

1. Mix the marinade ingredients in a disposable baking dish (the most practical because the process is messy). Add the chicken and mix well. Marinate for a minimum of 5 hours (or overnight) in the refrigerator. 2. Preheat the oven to 200C (400F). 3. Bake for 45 minutes. The entire process up to this point may be completed a day or two ahead and the baked chicken stored in the refrigerator. 4. Before serving, finely slice the chunks of chicken. 5. Fry the onion in oil until golden and remove from the pan. 6. Add the chicken with some of the marinade to the pan. Season and stir-fry for a few minutes, until the edges are golden-brown. Spread the fried onions over the meat and serve.
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