Scheme of bus routes Warm Stan. How to get to stop "Metro Wasply Stan" in Yasenevo by bus, subway or train? Services of the autostation "Teply Stan"

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What is "Döner-Kebab"

Shawerma, Shawarma, doner-kebab, Düs, Dunes - all this different names of the same dishes. So in different countries they call roasted meat with sauce and salad wrapped in pita lava or cake. This East Fast Food quickly conquered the whole world, making a decent competition to Fries and Hamburger

A little story, or who came up with Shawarma

Turkish kebab received a lot of titles in different countries of the world. Everywhere it is called differently. In Germany, this dish is referred to as Döner Kebab, in Poland and England Kebab retained the traditional name, in Armenia he received the "name" of a kebab in Kars, in Bulgaria, this is a Duner, and in Israel - Shawarma or more briefly - Schwar. This dish relating to the Eastern Fast Found has spread to Russia under the names of Shawarma and Shaverm. In some corners of the country, the name Shawarm has taken place. The process of cooking shawarma and shaver has no fundamental differences. The filling for these dishes is used the same, but the shell may differ. A thin pitache is chosen as a shell for shawarma, and in the shaver, the filling worst into the midnight of the pit.

What makes Shawarma / Shaverm in Russia.

In Russia, Shawarma and Shaverm are prepared in specialized institutions, as well as in street stalls. In addition, this dish can be ordered in some cafes and restaurants. In all public catering establishments, this dish is preparing differently. Such a different interpretation makes the dish no less tasty. However, there is an opinion that the best shawarma is able to prepare in St. Petersburg. Here this dish is universally referred to as Shaverm. This dish is prepared in Russia from almost any, moderate meat. In street tents, chicken meat is most often used, as it is cheaper. In cafes and restaurants you can try this dish of beef, pork, turkey and lamb. The second mandatory ingredient of Shawarma is the shell in which the filling is wrapped. An ideal option for such a goal will be the subtle Armenian Lavash. You can also use half round Arabic cakes - pita. In addition, some cafes can offer shawarma without a shell. You just serve meat and vegetables on a sauce. However, the connoisseurs of this dish this option is most likely not suitable. Vegetables and sauces can be used diverse. Applied sauces can consist of different sets of ingredients. In Russian Shaurme, you can find a fresh white cabbage, and a mixture of mayonnaise and ketchup is often served here as a sauce. In some institutions you can make shawarma with Korean carrots, cucumbers and tomatoes, as well as with a leaf salad and the Beijing cabbage.

Cooking:

For shawarma, meat chopped, indyusten, beef, chicken, sometimes pork. Meat is roasted by special technology in the vertical grills intended for this. Slices are riveted on a vertically located spit, rotating around its axis and relatively heating elements located along the spit. As meat is roasted, it is cut with a long knife (or a special electric disc knife) with thin pieces that fall into the pallet. These pieces are then crushed further. Together with meat, a sauce (white garlic and red tomato) and vegetables (tomatoes, cabbage and cucumbers) are added to the filling of the pita or pit.

Dishes names in various regions of the world:

In Azerbaijan, the shaverm is called a dish with a white sour-sweet sauce and in the pita, while traditional shaver is called Döner-kebab or just "Denger"

In Algeria, Shaverm is called Denener.

In Armenia, this dish is called Karsi Horovatz (Karsi Karsky). A kebab in karsk is a large piece of meat on a spit, from which the pieces are gradually cut off as they cook and wrap them in the psytsh (fine fresh sheet "Lavash").

In Belgium, the name of Piet-Dürium is used (Fr. Pita Durum), or just durum, if the filling is wrapped in a thin pita, or just a pita (FR. PITA), if the filling is molded to half the pita. Put in half the pit.

In Bulgaria, the name of the Dunner is used, although in fact in Bulgaria is preparing exclusively gyros.

In the UK, they call abbreviated "Kebab" from Turkish - DONER KEBAB.

In Germany, the name of Deer Kebab is used (DONER KEBAB), or just a doner. Also used by the name Schawarma. Sometimes the name of Dürium is used (from Turkish durum - cooked), if the filling is wrapped in thin pita. The name is Turkish pizza (it. Turkische Pizza).

In Greece and on Crete, the meat, cooked on a vertical spit, is called Gyros, and a hydraulic gyros-gyros strangled with this meat.

In Israel, the name of Shavar is used for the same dish, but due to the lack of calling in the usual writing on Hebrew, the reading "Schwar" is widespread; Arabs living in Israel pronounce him as a shirt. Served in a cake-pete, or in thin pita - lafe. Indigenous Jerusalem people call Lafunur Lafu. Favorite seasonings - hummus, Tyn, Amba (liquid seasoning from pickled mango), acute Schug. In Israeli shawarm, there are no dairy components in any form of the cascrud considerations.

In Iran, the dish is called "Turkish Kebab" (Persian Kabab- Torki).

In Kazakhstan, the name Shawarma is used everywhere (Shauyrm on Kaz.) If the filling is molded to half the pit and the doner (doner-kebab) if the filling is worst in Lavash.

Lebanese name for shaver - cubic

In Lithuania, the dish is called just Kebabas (lit. kebabas).

In Poland, the name of Kebab is used (from him. Donerkebab) with amendment to Polish emphasis (always on the penultimate syllable).

In Russia, the dish is called Shaurma (the Shaverm option is absent in modern Russian dictionaries).

In Romania, the name of the Sharma or Showorma is used.

In Tajikistan, the name Shawarma is mainly used.

In Turkmenistan, the names of Shaurma, Turk Kababy and Doner Kabab are used.

In Uzbekistan, the name of the Turk Kaboba is common. However, wrapped in Lavash, it is often called Lavash, and the Turk-Kaboba means cooked in a thin bread like a pit. Donar is served as a separate second dish with a garnish.

In France, this dish is called Kebab (LE Kebab) or Chawarma.

In the Czech Republic, the name is used for this dish. Greek origin is used.

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