Quote:
Originally Posted by esquire
^ I just ordered a donair without looking too closely at the meat, but to my eyes it looked and tasted very similar to what I'd expect when I'd get a beef or lamb shawarma here.
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If you live west of Ontario, you’ve probably never had real shawarma. The “shawarma” you’re eating is Turkish donair. There’s a big difference in the meat (Shawarma is vastly superior). The Halifax donair is a spin on the Turkish donair, not shawarma.
Donair meat is puréed and seasoned then put on a spit to cook. It’s shaved when served resulting in a texture resembling well cooked luncheon meat. Shawarma meat is sliced before being put on a spit. It’s never puréed. The texture is closer to steak.
Actually, there is one local chain in Calgary that sells real shawarma. But by and large “shawarma” in western Canada is a fraud. It’s donair.
I should clarify that this applies to beef or lamb shawarma in Western Canada. A lot of shawarma places here do make their chicken shawarma meat the right way at least, but even then it’s not authentic because the rest of the wrap is dressed like a donair.