Description
Medieval Arabic shawarma was a slow‑roasted lamb dish cooked over an open flame using a vertical rotisserie.
Technical
The lamb was marinated in yogurt or fermented dairy for 2–4 hours, allowing proteolytic enzymes to tenderize the meat. Continuous rotation over a 200–250 °C flame kept the internal temperature at 70–75 °C, ensuring safe consumption while preserving juiciness.
Science
Primary Reaction
Proteolysis of muscle proteins by lactate dehydrogenase and proteases present in yogurt
Sensory Profile
Aroma ()
smokyherbaceousyogurtspicedgrilledcharredgarlickyearthyfermentedcaramelized