ШАУРМА СЕЙЧАС  vs 100 ЛЕТ НАЗАД

Summary

The script chronicles the evolution of shawarma over the past 100 years, detailing how ingredients and preparation methods changed decade-by-decade. Beginning in the 1920s with just lamb, onions, greens, and yogurt sauce in the Middle East, additional ingredients like beef, chicken, spicy sauces, and eventually tofu were incorporated over the years. The 1960s shawarma with thin sliced marinated beef is dubbed the most promising, while the 2010s classic chicken shawarma is the author's favorite. The script is an informative and entertaining journey through shawarma history.

Takeaways

• 😋 Over the last 100 years, the shawarma has evolved from a simple meat wrap to a diverse and creative dish
• 👨‍🍳 In the 1920s, shawarma was popular only in the Middle East and featured large chunks of meat
• 🌎 By the 1930s, shawarma had spread to the Balkans and Eastern Europe and began using two types of onions
• 😷 During WWII in the 1940s, chicken became more popular than beef due to limited money
• 🐖 In the 1950s, shawarma first featured pork and used tahini sauce
• 🔪 In the 1960s, shawarma underwent many changes, like using thinly sliced marinated beef
• 🥑 In the 1970s in Asia, shawarma featured exotic ingredients like shoots and sweet and sour sauce
• 🐟 In the 1980s in the Mediterranean, shawarma for the first time contained breaded fish
• 👍🏻 In the 1990s, turkey and avocado were used to make shawarma healthier
• 🥦 In the 2000s, a vegan shawarma emerged using ingredients like tofu and mango chili sauce

Q & A

What were the main ingredients in shawarma in the 1920s?

The main ingredients were lavash bread, onion, lots of herbs like cilantro, simple yogurt sauce, and most importantly large pieces of roasted lamb.

When did shawarma first spread outside the Middle East?

In the 1930s, shawarma spread to the Balkans and Eastern Europe.

What meat was used in shawarma in the 1940s and why?

Chicken was used because it was cheaper and more accessible than beef during wartime.

What new ingredients were added to shawarma in the 1950s?

Cabbage, fresh cucumbers, tomatoes, and pork were first added to shawarma in the 1950s.

How did shawarma change in the 1960s?

Thinly sliced marinated beef was used instead of large chunks. Onions were marinated. An olive oil and herb sauce was added.

What made Asian style shawarma different in the 1970s?

Asian shawarma had salad leaves, purple onion, exotic pickled sprouts, and a sweet and sour sauce.

What new ingredients were used in Mediterranean style shawarma in the 1980s?

Baked sweet potato, a yogurt herb sauce, fish, and lemon juice were incorporated.

How did shawarma become healthier in the 1990s?

Turkey, avocado, and a yogurt sauce were used instead of red meat and heavy sauces.

What was used instead of meat in vegan shawarma in the 2000s?

Fried tofu and vegan cheese were used as meat substitutes in vegan shawarma.

What are the key components of classic modern shawarma?

Finely sliced marinated chicken, mayonnaise garlic sauce, pickles, and grilled lavash bread.