Reply to I made the NYT Chicken Schwarma recipe you've all been touting and...

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Made this last week and it was meh. I travel a lot in the middle east bad was really excited, but ended up disappointed. My persona friend told me this was a ‘white people’ shawarma recipe. Instead I made something similar tonight but address green yogurt to the marinade. NOW, it tastes like shawarma!! So good. [/quote]

:roll:

-Lebanese home cook.[/quote]

[b]

Uhhhhh thanks for your contribution??? I’ve been to Lebanon and this recipe tastes nothing like shish tawook or shawarma, so I’m not sure what you’re eye rolling about!! [/quote]
Then use the recipes set out by your grandmother or whomever was the cook in your family. Certainly you didn’t need the NYT, a popular American newspaper, to tell you how to make shawarma.

If you needed the newsflash: most ethnic food available in North America is pretty much an approximation. My DH is German, and I’ve been working on certain authentic  recipes for YEARS. The way of raising animals, cuts of meat, and available spices are simply not the same. And no one would think German cuisine is that specific.

This is aside from that everyone, everywhere, has a slightly different take on recipes, much less the regional interpretation and variances of those recipes. I have one recipe I’ve been trying to emulate for DH. I’ve found about 40 different recipes, all from the same region, but all very different. They use different cuts of meat, some use bread, some use eggs, some use milk, some use none of the other stuff other than meat and spices. They’re all quite different. They are all also “authentic”.

So yeah, I wouldn’t be surprised that the NYT shawarma doesn’t taste like what you kiw, coming from a specific area and family in Lebanon. It probably tastes familiar enough to people here.[/quote]

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