In the 19th century, the layered vertical rotisserie style that shaped modern shawarma was popularized in the Ottoman Empire. The word “shawarma” is believed to derive from the Turkish word “çevirme,” which means “turning.” Layering meat on an upright spit became a popular cooking method, allowing the outside to become crisp while the layers underneath remained juicy and succulent as the fat and juices made their way down through the meat as it turned. As the technique spread across the Levant, it became known in Arabic as “shawarma” and developed into many regional variations that still inspire chefs today!
Shawarma in the traditional Eastern Mediterranean sense is often spiced with delicious blends that may include cumin, coriander, turmeric, black pepper, and sumac, but the exact recipe really depends on the hands that make it and the traditions behind it.
Making its way to Brooklyn, shawarma ingredients have changed and adapted to suit the needs of the city. Middle Eastern shawarma restaurants keep the traditional dish alive, with its signature spice profile remaining central even as it is served in a variety of ways. Many may know shawarmas as grilled meat wraps, but they are so much more than that! They are now served in laffa, bowls, pita and so many other options. Brooklyn shawarma spots will offer different variations in the way it’s served.
Shawarma Mia is a popular option for those looking for that traditional Mediterranean recipe with the family-friendly flavors that everyone can enjoy. Whether you choose a wrap, pita, or bowl, authentic spices come standard in every shawarma. We have lots of options on the Shawarma Mia menu for you to choose from, so come and try shawarma our way!
