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Shawarma or Döner: What’s the Difference?

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Middle Eastern and Mediterranean cuisine offer a variety of delicious and flavorful dishes. Among them, shawarma and doner kebab are two of the most popular. Although they may seem similar, there are notable differences between the two. In this article, we will explore these differences to better understand what distinguishes shawarma from doner kebab.


Origins and History


Shawarma:


Originated in the Levant, a region that includes countries such as Lebanon, Syria, Jordan, and Israel.


The word "shawarma" derives from the Turkish word "çevirme" which means "to turn".


Introduced by immigrants from the Levant to Europe and North America in the early 20th century.


Doner Kebab:


Originated in Turkey.


The word "doner" means "to turn" in Turkish, indicating the rotating cooking method.


Popularized in Germany by Turkish immigrants in the 1970s.


Methods of Preparation


Shawarma:


Meat (chicken, beef, lamb, or sometimes a mixture of these meats) is marinated in a spice blend often including cumin, turmeric, cinnamon, and paprika.


The meat is then stacked on a vertical spit and slowly roasted, allowing the juices to infuse.


Served in a pita or wrap, often accompanied by fresh vegetables, pickles, tahini, and sometimes garlic sauce.


Döner Kebab:


Primarily uses beef or lamb, although chicken is also common.


The meat is seasoned with specific Turkish spices such as sumac and coriander seeds.


As with shawarma, the meat is cooked on a vertical rotating spit.


Served in pita bread or Turkish flatbread, topped with salad, tomatoes, cucumbers, and often yogurt sauce or tomato-based sauce.


Flavors and Textures


Shawarma:


Spicy and slightly sweet taste due to the different marinades used.


Tender and juicy texture due to the slow cooking method.


Döner Kebab:


More earthy and smoky taste, accentuated by Turkish spices.


Texture also tender but can vary depending on the cut of meat and cooking method.


Accompaniments and Toppings


Shawarma:


Usually served with hummus, pickles, coleslaw, and sometimes fries directly in the wrap.


Common sauces: tahini, garlic sauce, sometimes harissa for a spicy kick.


Döner Kebab:


Often accompanied by coleslaw, onions, parsley, tomatoes, and cucumber.


Common Sauces: Yogurt sauce, spicy red pepper sauce, sometimes garlic sauce.


Popularity and Regional Variations


Shawarma:


Very popular in the Middle East and North Africa, with local variations.


Widespread in Europe and North America with local adaptations.


Döner Kebab:


Extremely popular in Germany and other European countries, often considered a street food.


Regional variations include the "dürümbox" in Germany and the various forms of wraps and sandwiches in Turkey.


Conclusion


Although shawarma and döner kebab share similarities in their cooking method and presentation, their differences lie mainly in the types of spices used, marinating methods, and typical toppings. Both dishes are culinary delights that deserve to be enjoyed on their own merits. Next time you're looking for a tasty and satisfying meal, why not try both and discover your personal preferences?

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