This is, of course, a joke. Since in one form or another, dishes similar to shawarma have been prepared in many countries for a long time. But the Germans are clearly at the forefront here. They eat almost two million servings of shawarma a day - there are now more döner kebabs in Berlin than in Istanbul. But why has this humble street snack gained so many fans? CorrespondentBBCI tried to understand this story:
It is simply impossible to visit Germany and not try the specialty German sausages currywurst or bratwurst. But, despite all their love for sausages, the Germans lean on shawarma, which is also called doner kebab here. According to the press secretary of the Association of Turkish Shawarma Producers in Europe, Gürsel Yulber, in this country of 82 million people, two million servings of shawarma are consumed per day.
It is safe to say that thin slices of meat cooked on a vertical grill and wrapped in pita or pita bread along with salad are ahead of the famous sausage duo in the fast food market. And this is a sure sign of the growing cultural and economic influence of Turkish immigrants on German society.
It is believed that this dish was invented in Berlin 50 years ago by two guest workers, Kadir Nurman and Mehmet Aigun, who came after the war to rebuild the economy of West Germany along with other immigrants from Southern and Eastern Europe.
There are more shawarma establishments in Berlin than in Istanbul
Doner kebab quickly became popular - and not only among migrant workers. And although Aigun claims that he invented this dish a year before Nurman, in 1971, and sold it in his store called Hasir, the Association of Turkish Shawarma Producers in Europe officially recognized Nurman as a pioneer.
According to Ülber, in 1972 Nurman was the first in Germany to start selling doner kebabs at his small kiosk across from the Zoologischer Garten train station in West Berlin. He turned a traditional dish of grilled meat with rice, salad and flatbread into a sandwich that busy Germans could eat on the go - and each of the two former guest workers claims that the idea of \u200b\u200bputting meat inside the flatbread was his own.
Germans eat almost two million servings of shawarma a day
But whoever was first, these two laid the foundation for a business whose turnover in Germany is 4 billion euros (more than 250 billion rubles). Shawarma takes as much as 400 tons of meat every day to make, and it looks like this favorite street food is turning into a staple in the German diet.
According to the Association, in Germany there are now 40,000 establishments selling shawarma, and, according to the official Berlin tourist portal Visit Berlin, the capital of the country occupies the first place in terms of the number of such outlets: there are as many as 4,000 of them - even more than in Turkey's most populous city, Istanbul.
Other major German cities are not far behind Berlin: Munich, Frankfurt, Hamburg and Stuttgart. The dish is so popular that in 2011 a group of savvy German students came up with a recipe to restore fresh breath after such a snack: their Papa Turk drink, which includes ginger, parsley, mint and lemon, according to its creators, neutralizes garlic smell of shawarma.
But why has shawarma gained so many fans?
"Because it's delicious," Yulber says simply. "It's got all the good stuff in it: protein source and lettuce."
But it's not just about rich taste, large portions and affordable prices - on average from 4.50 to 14 euros (280-900 rubles). Apparently, one of the main advantages of this dish was the ability to adapt it to any taste.
Nurman used only beef for its preparation, but over time, chefs began to use other types of meat - chicken, lamb and turkey - and also diversified cakes and fillers.
Now each establishment can add its own zest to this dish.
"Shawarma-themed variations such as iskender kebab (thinly sliced lamb meat with tomato sauce, ghee made from sheep's milk and yogurt, wrapped in pita), adana kebab (minced meat cooked on a wide iron skewer) are also popular with customers. ) and kofte (meat patty with parsley and mint)," says Evren Demirkan, co-owner of the Stuttgart-based World of Kebap restaurant.
Everyone's favorite dish is sold in stalls and cafes
But most of all, Demirkan's customers like the classic doner kebab with beef. He sells 500 of these a week, double that on weekends.
To find out from my own experience what kind of miracle this is, I went to Germany - and quickly realized how wrong I was, considering shawarma food exclusively for hangover night revelers.
Walking around the busy financial center of Frankfurt on a Friday afternoon, I was surprised to see that shawarma is served in a variety of places - from chic restaurants to small cafes, beautifully decorated in Turkish style.
Lunch time approached, and everyone around - locals, businessmen and tourists - reached out to the nearest stalls, lining up in long lines for their favorite dish.
Some ordered grilled or kofte assorted meats, but I decided to get down to business right away: I went to Nazar Kebap Haus at 38 Schefergasse and asked for a large doner kebab with beef.
Taking the pita, I took a bite. The shawarma was amazingly fresh and tasty: juicy meat, chili sauce, yoghurt-garlic dressing and crispy salad completely justified the time spent in line.
It seemed to me that the Turks were very successful in preserving the traditions of this dish and at the same time adapting it to the ever-changing catering market, where there is fierce competition.
As the largest non-indigenous ethnic group in Germany (Berlin has the largest Turkish diaspora), the Turks have made shawarma an important tool that not only serves the needs of the local population and serves the economy, but also allows you to build a bridge between the two cultures.
For many immigrants from Turkey, doner kebab has become a symbol of new opportunities. And even now, five decades later, when several generations of shawarma sellers have already changed, the pioneers in this business are not forgotten.
“Of course, we are grateful to Kadir and Mehmet. Not only did they invent the doner kebab, but they laid the foundation for an entire industry and helped many people earn their living,” says Demirkan. “Their invention has benefited many industries at once.”
Shawarma is to the taste of all lovers of hearty Middle Eastern fast food. In order not to talk about the dangers of this product, which can currently be bought everywhere at train stations, markets, and recreation areas, the taste of crispy pita bread with juicy meat and vegetable filling leaves no one indifferent. What is the origin of shawarma, who invented it and where is its homeland?
Few people know that the history of this delicacy originates from ancient sources. Initially, a Turkmen dish was prepared in a similar way, which was invented by steppe shepherds. Only the saiga carcass was used as a meat filling.
Chopped meat was placed in the washed stomach of the same animal, everything was poured on top of its fat. Then the stomach was sutured. Such a dish could not spoil for several months. But it is not known whether it and its contents were subjected to heat treatment.
Many are interested in the question of how shawarma differs from shawarma. Basically, it's the same thing. Just from the Arabic translation, this word can be read in different ways (also shaorma or shawarma). You can often hear the Turkish sound of this dish - dener kebab. Therefore, some believe that it refers specifically to Turkish cuisine.
In Turkey, fried meat with the addition of vegetables and spices was stuffed into a thin Arabic flatbread - Pita. This product migrated to the CIS countries through Armenia, as a result, the kebab turned into a shawarma, and Armenian lavash was used instead of pita. But even now it is very popular in European countries, being a traditional Turkish dish.
Shawarma is eaten everywhere, but different nations have their own. Let's talk about the difference between gyros and fajitas and quessadillas and burritos. Doner kebab The most popular fast food in party Berlin. Made from any meat except pork. Add fresh and pickled cucumbers, tomatoes, herbs and onions. Sometimes you can choose a sauce - yogurt, tomato, etc. Lavash with shish kebab In Armenia …
Shawarma is eaten everywhere, but different nations have their own. Let's talk about the difference between gyros and fajitas and quessadillas and burritos.
The most popular fast food in party Berlin. Made from any meat except pork. Add fresh and pickled cucumbers, tomatoes, herbs and onions. Sometimes you can choose a sauce - yogurt, tomato, etc.
In Armenia, you will be given Karski shish kebab wrapped in thin pita bread. This is a barbecue marinated in vodka or cognac, which is fried, alternating with lard.
The same doner kebab only in thin pita bread. They say that this is a doner for girls, because it is more convenient to eat and does not splash juice at you from all sides.
Greek shawarma with French fries, garlic, oregano and Greek yogurt tzatziki sauce.
A type of Armenian shawarma, it is also called burum, brduch, brduj and brtunch. You can shove whatever you want into it - eggs, meat, sausage, etc., the main thing is that there be greens and salty cheese.
Made from a wheat tortilla, inside which is minced meat, beans, cheese, tomatoes, rice, avocado, sour cream or chili-based salsa. A deep-fried burrito is called a chimichanga.
If you take a burrito with not wheat, but with corn tortilla, and fry it in a pan or bake it, you get an enchilada. Be sure to add chili.
Burrito from Mexico. Anything is put into a corn or wheat (less often, mainly in the north of the country) tortilla: meat, chicken, beans, seafood, fish, vegetables, chorizo sausage and cactus. Served with herbs, guacamole and salsa. They eat tacos with their hands, having previously folded the tortilla in half.
A kind of Turkish doner, but it seems to be tastier than the classic one. The difference is that chopped boiled veal is added inside, and the bread or flat cake is soaked in meat juice.
Based on the words "queso" (mex. - cheese) and "tortilla". A tortilla folded in half is filled with cheese and then fried until the cheese is completely melted. Chorizo sausages, mushrooms, meat, potatoes and vegetables are sometimes added there.
Also from Mexico. Faja is "strip" and you guessed it, the tortilla here is filled with sliced long strips and grilled meat and vegetables. Invented a dish on the border with Texas. But if there was a wall on the border, we would not have fajitas.
Well, here you know everything.
Indian fast food. The paratha is filled with a filling, mostly in vegan India, without meat.
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Shawarma is the most common name for this Middle Eastern dish in Russia. The meat fixed on a vertical grill is cut into thin layers as it is ready, chopped into small pieces and, together with a salad of vegetables (tomatoes with cucumber, cabbage and onions, etc.), with spices and sauce, is placed in pita or wrapped in pita bread. There is no canonical recipe - meat, spices, vegetables and sauce are different.
The most common stuffing meat in our country is chicken, and sauces are mayonnaise and ketchup. Despite its Middle Eastern origin, Russian shawarma can be made with pork. Moscow shawarma and St. Petersburg shawarma are one and the same dish, except that St. Petersburg residents do not favor cabbage.
Arabs and Jews cook shawarma (shawarma, shwarma, shwarma, shuarma, shaorma) in pita or in thin pita bread - laff, from any meat except pork. For Jews, according to the rules of kashrut, dairy ingredients are completely excluded in the sauce. In addition, Middle Eastern shawarma contains hummus, tehina, sometimes amba sauce (mango, mustard, curry and garlic), sometimes shug, and if you're lucky, then baked eggplant. Lamb shawarma, which is also prepared in the Middle East, is much more expensive than chicken shawarma, so sometimes sellers find a compromise: fat tail fat is placed on top of the chicken meat, which gives the chicken shawarma the smell of lamb.
The word "shawarma" most likely comes from the Turkish word çevirme, meaning "rotation", "spinning". At the same time, the Turks categorically do not use the word “shawarma”, and call the doner kebab dish similar to shawarma.
In Berlin, meat in bread has become an important city food, it is prepared on an industrial scale by Turkish immigrants, and this dish is called doner kebab or simply doner. Döner uses all types of meat, except pork, to which fresh and pickled cucumbers, tomatoes, herbs and onions are added. In some doner shops, you can choose a sauce - for example, yogurt, tomato, and some other compound, invented by a particular master. Some doners are not made with real chicken, but with chicken sausage. Therefore, once in Berlin, go to places checked by local residents.
A popular Armenian food is lavash stuffed with Karski shish kebab, an essential dish for any Soviet vacationer. Karski shish kebab is when a large piece of meat marinated with vodka or cognac, for example, lamb, is put on a skewer, alternated with pieces of tail fat and, when ready, a ripe edge is cut off from the meat. The meat is wrapped in Armenian lavash - fresh and thin. In the "Book of Tasty and Healthy Food" it was proposed to cook Karski shish kebab without fat tail and lavash, but always with lamb kidneys: two pieces for half a kilo of lamb. The name comes from the name of the ancient Armenian capital - the city of Kars, in the vicinity of which sheep always grazed in abundance.
Marinated meat with vegetables and sauce, essentially the same Turkish and German doner, but necessarily tightly wrapped in thin pita bread. This name is common in Germany, Belgium, Switzerland and France, sometimes the word roll can be found on tents with durum. It is believed that women prefer durum, because it is more convenient to eat and it does not splash juice.
A Greek dish reminiscent of Arabic shawarma or Turkish doner. "Gyro" is a circle: the meat for the gyros is cooked on a spinning spit. The Greeks are Christians, so they easily cook pork neck gyros. Gyros are always served with french fries, garlic, oregano and traditional Greek tzatziki yogurt sauce.
An Armenian dish that can be called burum, brduch, brduj and brtunch. It does not have a strict recipe: anything can be wrapped in thin pita bread, from meat to boiled eggs, but there are constants - greens and salted cheese.
The name comes from the Spanish word burro - "donkey". There is a legend that the dish is named after the Mexican Juan Mendoza, who bore the nickname Donkey. Mendoz traded food on the border of Mexico and Texas, saved on dishes and sold meat and vegetables not in a ceramic pot, but in a tortilla. A burrito is prepared from a wheat tortilla, which is wrapped, for example, minced meat, beans, cheese, tomatoes, rice, avocado, sour cream or chili-based salsa. It is believed that the name of the cake was given by the Spanish conquistadors. Allegedly, she reminded them of an omelette tortilla. When deep-fried, a wheat tortilla burrito becomes a chimichanga. And if chimichanga is cooked not with wheat tortilla, but with corn tortilla, and with the obligatory addition of chili sauce, then this is already an enchilada.
Mexican flatbread with meat, the name of which translates as "seasoned with chili." It is made from corn tortilla fried on a large clay circle, boiled or stewed meat, sometimes eggs and vegetables. Enchiladas are rolled up and fried in a pan or baked in the oven. Sometimes the flatbread is cooked with cheese. The finished dish is poured with cocoa, mole sauce or salsa. It is believed that enchiladas were invented by Catholic nuns who lived in southern Mexico. When this happened is unknown, but the 1831 cookbook El cocinero mexicano already has a recipe for the dish. Enchiladas come in different colors, depending on which tortilla to wrap it in. If the tortilla is made from blue Hopi corn, then the tortilla will acquire a gloomy bluish tint, if chili is added to the tortilla, as is often done, then it turns red.
A pre-Columbian Mexican dish in which a corn or wheat tortilla is stuffed with anything: meat, poultry, beans, seafood, fish, vegetables, chorizo sausage, and cactus. Ready-made tacos are served with onions and greens, guacamole and salsa. They eat tacos with their hands, having previously folded the tortilla in half. Corn tortilla tacos are common throughout Mexico, while wheat tortilla tacos are more common in the north of the country. The most popular variations of tacos have their own names, for example, for tacos al carbon, meat is cooked on an open fire, and for tacos al pastor, just like for shawarma, on a vertical skewer.
Chopped veal (rarely chicken) is boiled in salt water, then fried in a skillet along with tomato pulp and hot peppers. The meat is packed in pita, pita or plain bread, which is first soaked in meat juice before it is combined with the filling. Appeared in the Turkish city of Mersin, which annually hosts the Tantuni festival.
Wheat or corn tortilla stuffed with cheese and folded in half, but by no means rolled into a tube. The name of this Mexican dish comes from the fusion of two words: queso, "cheese", - and "tortilla". It is prepared like this: a tortilla folded in half is filled with cheese, and then fried until the cheese is completely melted. The traditional quesadilla is bread and cheese, but there are also liberties when chorizo sausages, mushrooms, meat, potatoes and vegetables are mixed with cheese. Quesadillas are traditionally served with salsa or guacamole. If it is molded like a sandwich of two cakes and cut into slices, then it is already customary to call it a syncronisada.
A Mexican dish in which a wheat tortilla is filled with sliced long strips and grilled meat and vegetables (faja - "strip"). Fajitas are most often made with beef, guacamole, salsa, sour cream, tomatoes, cheese and Mexican spicy tomato sauce pico de gallo are served separately. It is believed that fajitas was invented in the area of the Tex-Mex border.
A traditional Russian flour product, which was prepared by the Slavic tribes in pagan times. There is a version that the word "pancake" comes from the word "mlyn", derived from the verb "grind". One of the most beautiful descriptions of a pancake belongs to William Pokhlebkin: “Russian pancakes have a very special texture, they are soft, loose, spongy, lush, light and at the same time, as it were, translucent, with a clearly distinguishable pattern of numerous pores. Such pancakes as a sponge absorb melted butter, sour cream, which makes them juicy, shiny and tasty. Pancakes are stuffed with whatever is possible, if meat is wrapped in a pancake, then sour cream is most often used for it. The success of the Teremok network contributed to the widest distribution of pancakes with filling as an analogue of shawarma. Their cafes are now even in New York.
Indian fast food, in which the stuffing fits into the paratha wheat cake. The dish was invented in Calcutta at the beginning of the 20th century. Now almost any paratha filled with something is boldly called kati-roll.
