Although its roots aren’t Israeli, and even though other dishes can be considered Israel’s national food, there is no other dish that has gained such widespread consensus as shawarma.
The surge in new stalls and restaurants opening across the country in recent years is accompanied by a rise in quality, a push for excellence and, above all, a vibrant conversation about shawarma.
The surge in new stalls and restaurants opening across the country in recent years is accompanied by a rise in quality, a push for excellence and, above all, a vibrant conversation about shawarma.
Shawarma’s story is in many ways also the story of the Middle East. It began in the Ottoman Empire and spread across the region and the world, with each area adding its own twist, through seasoning, accompaniments, method of serving and, of course, the meat and roasting style. Each region is convinced its version is the best.
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