Filipinos love good food and when you are talking good food, it doesn’t mean if its local or foreign. Though shawarma sounds like very foreign, it has become local to the point that everywhere from mall food stalls to restaurants, shawarma is being served. But years before, no one heard of this delicious food.
Filipinized, shawarma is cooked using beef in a large pita bread, and served with vegetables such as onion and tomatoes. Shawarma has already evolved into a rice meal and is now popular among young diners. Many small business owners have added their own ingredient into their own brand of shawarma, there are now chicken and tuna shawarma. Franchising is now a lucrative business as many people have put up business with this Middle Eastern import.
Shawarma reached our shores in the 1980’s primarily because of our countrymen’s exposure to Middle Eastern cuisine. As OFWs returned home, many have set up businesses by selling this then-exotic food to the discriminating palates of the common people. The introduction of this food created a stir and overnight many people fell in love. Thus, the seduction of the shawarma has become a phenomenon. Middle Eastern visitors may have bought shawarma into our country.
Shawarma by definition is a sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a halal mixture of meats that are roasted in a rotisserie. Chunks of fat within the meat ensure that the shawarma stays juicy.
Only the onion aftertaste sticks in your mouth. And oh, if you haven’t eaten shawarma yet then you’re in for a big surprise. The oozing oily juices and sauce melts your tongue. Its so delicious that you want to eat some more.