What is Lamb Shawarma?
Lamb shawarma is a Middle Eastern dish popular in a number of countries. Different meats can be used for the shawarma. Thin slices of lamb meat are cut, seasoned, and stacked in a fat cone shape, stuck on a metal spit, and roasted. The meat is seasoned with yogurt and spices, including cumin, nutmeg, cloves, and plenty of garlic. The meat is fatty, rich, and full of salty and umami flavors. Shawarma is carved off the spit with a knife and cut into thin strips with a tender center and lightly crisped exterior.
Ingredients
Lamb shoulder is a tough cut of meat with much connective tissue. The boneless shoulder takes less time to cook than when the bone is in. This cut is best cooked slowly, which results in a tender meat and therefore is best sewed, grilled or roasted. The flavor is gamey.
Yogurt is a bacteria fermented dairy product made from milk. Cow's milk is usually used, but any kind of milk will create yogurt. The bacteria and gentle heat coagulates the milk to create the thick and creamy substance known as yogurt. Yogurt is white and easy to eat with a spoon. Its flavor is gently tart. Yogurt is used for dishes both sweet and savory and is most often eaten as a snack in the US.
The onion is a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. Shallots are small and mild onions. Vidalias are sweet, while red onions are strong and sharp. The onion is usually round and has a thin dry skin around its juicy layers. This skin depends in the color of the onion, as does the flesh. The flesh, or body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Lemon juice is made from the flesh of the pulpy yellow lemon fruit. The juice is squeezed from the flesh of the lemon and is a pale yellow color. The flavor is very sour and bright. Lemon juice is used in multiple cuisines around the world to brighten and enhance the flavors of the other ingredients. Lemon juice is used to make lemonade and goes well on fish. It has many uses.
Vinegar is made from alcohol. It can be made from wine, fermented apple, grains and other sources. Healthy bacteria is used to ferment this product. The final result is a thin liquid used to season foods. All vinegar is sour. White vinegar has a sharp sour flavor and is clear. Red wine vinegar is a clear red color and tastes a bit more rounded. Balsamic vinegar is dark red or brown and tastes rich, fruity and sour. There are many other kinds of vinegar, each with its own unique flavor profile. Some types of vinegar are suited to specific flavors and cuisines. It is used in sauces and in dishes both sweet and savory.
Olive oil is extracted from the fresh olive, which grows on a tree. Many olives are needed in the extraction of the oil. This is done by a mechanical process and sometimes by a chemical process, though the mechanical method is highly preferred. Olive oil is a golden color and changes slightly due to whether it is extra virgin, or first cold pressed. The flavor of olive oil depends on how it was processed. Lower quality oils will taste mild, while high quality olive oils will have a robust flavor that is green, or may have a spicy quality. Extra virgin and first cold pressed or preferred. Olive oil lends a depth of flavor to any savory dish.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Mace comes from the lacy red coating around nutmeg. Mace is dried and ground into a powder used as a seasoning in desserts and some savory dishes. Occasionally it is sold whole. The color is a warm brownish orange. The flavor is delicate and similar to nutmeg, with a warm spicy taste that is reminiscent of a pungent cinnamon.
Cayenne is a small and moderately hot chili pepper. When mature it is bright red in color and has a thin tapered body that is between 2-3 inches long. On the Scoville heat scale for hot peppers it is considered 'scorching'. Cayenne has a crunch to it when raw, though is best cooked to reduce the heat of the plant, it is also sold as a powder. This hot pepper is used commonly in Central and South America, as well as Africa.
Cumin is a spice used in many cuisines around the world. The seed from which cumin is ground is a thin seed with a long body and tapered ends. Cumin is just a few millimeters in length and has a light brown or tan tone, which can look a bit grey. Ground cumin is light brown and has a flavor that is spicy, earthy and a little nutty. When pan heated, the flavor of cumin is both tempered and enhanced.
The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
Nutmeg is the seed of a fruit. The seed has a lacy skin around it, commonly called mace in cooking and is used as a separate spice. Nutmeg is a small, woody spice, with an oblong and muted brown body. Ground nutmeg is a similar color to fresh nutmeg. It is a sweet spice with a warm flavor that is rich and inviting. Nutmeg is commonly used in desserts and can be found in savory dishes as well. Nutmeg is a key ingredient in the flavoring of eggnog.
Cloves are the buds of the Syzygium aromaticum tree. They are dried and can be used whole or ground as a spice. Cloves have a strong, sweet and peppery flavor that can be used in both sweet and savory dishes.
